Fun Inspired Asian Coleslaw

This Asian coleslaw recipe is fun and delicious! Different than the traditional recipe!

Course Side Dish

Cuisine Asian

Keyword Asian Coleslaw

Prep Time 10

Total Time 10

Servings cups

Calories 125kcal

Cut cabbage in quarters, remove core and slice into thin slices, turn cabbage and cut into further smaller pieces.
1 cabbage
Place cut cabbage and shredded carrots in a big mixing bowl.
8 ounces carrots

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.
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, 1/4 teaspoon cumin powder, 1/8 teaspoon coriander powder, 1/2 teaspoon chili powder, 1 tablespoon sesame seeds
Pour dressing on cabbage mixture and mix until combined. Transfer to a serving bowl.
Eat, smile, and enjoy.

The yield will vary based on how big your cabbage is. Mine made 8 cups.

The only cabbages in the store were huge, so I only chopped up 3/4 of one. If you can get a medium green cabbage do so, unless you're having a party and are making a big batch.

Chop the cabbage in small pieces. I thinly slice it one way, then turn it and slice it the other way.

To make things faster, use shredded carrots - or you can shred your own. But I'm all for quick and efficient.

If you have leftovers, place in an airtight container and you can store it in the fridge for at least a week.

I wanted a simple slaw because the dressing is so flavorful, but you can add other vegetables and herbs or spices, like green onions, red bell pepper, garlic, ginger, radishes, and fresh cilantro.