Asian Coleslaw

SaladCabbageColeslaw

Asian slaw with thinly sliced cabbage, carrots, toasted peanuts, with a rice vinegar, peanut, sesame dressing. This Asian slaw is light, refreshing, and delicious.

Photography Credit: Elise Bauer

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).

How to Make Asian Slaw

It’s super easy to put together; the defining Asian slaw dressing ingredients rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts and of course, cabbage.

So good! We had to stop eating this Asian slaw after our “test kitchen” tasting, just to save enough for dinner.

Asian Coleslaw Recipe

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  • Prep time: 15 minutes
  • Yield: Serves 6

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.

Ingredients

Dressing:

  • 1 Tbsp creamy peanut butter
  • 6 Tbsp vegetable oil
  • 1/2 teaspoon toasted (dark) sesame oil
  • 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)

Salad:

  • 8 cups thinly sliced cabbage (Napa, green, purple, or a combination)
  • 1 cup grated carrots
  • 1/2 cup toasted, salted, shelled, peeled peanuts

Optional:

  • 1/2 cup chopped fresh cilantro
  • 2 hinly sliced green onions or chives

Method

1 Prepare 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 together cabbage, carrots, peanuts, dressing: In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions).

Right before serving, mix in the dressing.

Great with fish or burgers.

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Links:

Southwestern Coleslaw - another no mayo coleslaw here on Simply Recipes

Classic Coleslaw here on Simply Recipes

Lime and Peanut Coleslaw Recipe from Heidi of 101 Cookbooks

Asian slaw with asian slaw dressing made from sesame oil and rice vinegar

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

21 Comments / Reviews

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Did you make it? Rate it!

  • Lynne

    I made this coleslaw for my family dinner and it was a hit! The brightness of the rice vinegar and combined with the slightly salt peanuts was a terrific combination. We’re adding this to our favs.

    xxxxxyyyyy

  • Tracy

    Very tasty, I’ll definitely try it on other veggies in the future. Subbed tahini for the PB and it gave a very subtle, almost-peanut flavor that melded well with the sesame. May try drizzling it on steamed and roasted veggies, too, it was so good.

  • crnp2001

    I added about 1 tsp. of ginger paste & 1 tsp. of garlic to the dressing, as well as about 1/2 tsp of salt & 1 packet of Splenda. It perked up the dressing nicely. We’re trying this recipe in preparation for a huge 100+ person picnic. Thank you!

  • Leskap19

    I used the 12 oz bag of trader joe’s broccoli slaw instead of cabbage, and made the rest by the recipe. Delicious. I think it will be sturdy enough to eat leftovers tomorrow.

  • Matt Smith

    My wife just made this with Napa cabbage – sooo good! The only complaint is that there were no leftovers. Next time we’ll have to double it! :)

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