This fun inspired Asian coleslaw recipe is so tasty it makes a great alternative to the classic coleslaw recipe! As you know, it’s all in the dressing!
When I was growing up, we never had Asian coleslaw. We always had the traditional coleslaw. You know the kind I’m talking about – the creamy mayonnaise-y kind that soaked your paper plate and dripped all over your top and shorts.
Or was that just me?
I was a bit of a messy eater. I’d always have some food item on my cheeks, face and top. It makes you wish you knew me as a child, doesn’t it?
The Cold Hard Truth
When I used to eat fluffernutter sandwiches – which, for those of you not in the know, is a sandwich made with peanut butter and marshmallow fluff (creme) – I’d end up with fluff on both of my cheeks by the time I was finished. Why? Because I used to enjoy biting the middle of my sandwich half first. What about you, did you eat your sandwich from one side, then the middle and then the other side?
Not me, I used to chomp in the middle and eat with gusto. My mother used to constantly wipe my cheeks.
I also was sort of a messy dresser. Still am to a certain degree. I’d put on my coat, zip it up and go. What I didn’t realize was that half of the collar was stuck in the coat and the the other half was flipped up in the back.
It’s been a while since Christopher has fixed my collar, so yeah, I’ve made progress, peeps!
You see? You can teach an old dog new tricks. 🙂
On to the Fun Inspired Asian Coleslaw Recipe
We have a big, ol’ honking cabbage and some shredded carrots. I use 3/4 of this cabbage in the recipe because, as it’s only Christopher and me in the house, we didn’t want to have to eat cole slaw for a month! They didn’t have a smaller head of cabbage at the store or I would have gotten one.
I cut the cabbage in quarters and remove the core from all the wedges. I slice the cabbage in thin slices one way, and then in smaller pieces the other way.
I get my big metal mixing bowl and dump the cut cabbage and shredded carrots into it.
Dressing time but don’t dress messy
Now, I start working on the dressing.
We have sesame oil, rice vinegar, peanut butter, soy sauce, maple syrup and fish sauce.
I get out my shallow mixing bowl and put in 1 1/2 tablespoons of peanut butter, 3 tablespoons soy sauce, 2 1/2 tablespoons rice vinegar, 3 tablespoons sesame oil, 1 1/2 teaspoons fish sauce, 1 1/2 tablespoons maple syrup, 1/8 teaspoon coriander, 1/4 teaspoon cumin powder, 1 tablespoon of roasted sesame seeds and a few shakes of chili powder.
I take my whisk and mix until it’s all combined.
I pour the dressing into the cabbage mixture and use my beloved spatula (which is the best thing EVER) to scrape all that delicious sauce out of the bowl! I use the same spatula to mix the dressing with the cabbage.
I transfer the Asian coleslaw into a serving bowl and prepare my lunch.
Let’s get a little closer!
Now, the sauce for this Asian coleslaw sinks to the bottom of the serving bowl so don’t forget to toss your salad up from the bottom as you serve it! We want some delicious dressing on our slaw!
I scoop some Asian coleslaw on my plate, which also includes chicken salad, cheese, lettuce and tomatoes!
And now the overhead view!
I hope you enjoyed this recipe!
Do you want to make me happy? Here’s what makes me happy: a comment from you telling me how you liked this recipe, a rating from you as well, Pinning a photo to Pinterest, Yumming the recipe to Yummly and sharing it in other ways. All those things make me happy enough that I do a little dance!!
Thank you for making me dance.
And as always, may all your dishes be delish!
- 1 cabbage small to medium, washed and dried, with outer leaves removed
- 8 ounces carrots pre-packaged, shredded
- 1 1/2 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 1/2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 1 1/2 tablespoons maple syrup
- 1 1/2 teaspoons fish sauce optional - but oh so good
- 1/4 teaspoon cumin powder
- 1/8 teaspoon coriander powder
- 1/2 teaspoon chili powder A few shakes or more if you like the heat
- 1 tablespoon sesame seeds toasted; optional
- Cut cabbage in quarters, remove core and slice into thin slices, turn cabbage and cut into further smaller pieces
- Place cut cabbage and shredded carrots in a big mixing bowl
- In a medium mixing bowl add peanut butter, soy sauce, rice vinegar, sesame oil, fish sauce, maple syrup, cumin, coriander, chili powder and sesame seeds
- Whisk until combined
- Pour dressing on cabbage mixture and mix until combined
- Transfer to a serving bowl
- Plop on a plate with something yummy
The yield will vary based upon how big your cabbage is. Mine made 8 cups.