Recreating a Delicious Asian Slaw
We eat a lot of cabbage around here. Could be my father’s Minnesota German roots, but for whatever reason, coleslaw is on the menu several times a week.
I recently had a lovely Asian coleslaw at a local grill that was served with an ahi tuna burger. This is my attempt to recreate that coleslaw, and I think I’ve come pretty close (may try my hand at the burger sometime, too). It’s super easy to put together.
What Goes Into an Asian Slaw?
The defining ingredients for an Asian slaw are cabbage, rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts.
What Can You Serve With This Coleslaw?
So good! We had to stop eating this Asian slaw after our “test kitchen” tasting, just to save enough for dinner.
You can prep the dressing and the dry salad ingredients for this coleslaw a few days ahead of time. Keep refrigerated. Wait to toss them together and add garnishes until you’re ready to serve.
Any leftovers will keep for a few days in the fridge, but the coleslaw will start to become more wilted and watery.
LOVE COLESLAW? HERE ARE A FEW MORE
- Classic Coleslaw
- Citrusy Cabbage Salad with Cumin and Coriander
- No Mayo Coleslaw
- Cabbage and Kale Slaw with Caraway Ranch Dressing
- Fennel Slaw with Mint Vinaigrette
Asian Coleslaw Recipe
The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.
For the dressing:
- 1 tablespoon creamy peanut butter
- 6 tablespoons vegetable oil
- 1/2 teaspoon toasted (dark) sesame oil
- 4 tablespoons seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
For the salad:
- 8 cups thinly sliced cabbage (Napa, green, purple, or a combination)
- 1 cup grated carrots
- 1/2 cup toasted, salted, shelled, peeled peanuts
For garnish (optional):
- 1/2 cup chopped fresh cilantro
- 2 thinly sliced green onions or chives
1 Prepare the dressing: Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test.
Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
2 Toast the peanuts: Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting.
Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn.
Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.
3 Toss the salad together: In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional garnishes, such as a little chopped cilantro or green onions.
Right before serving, mix in the dressing.
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