Recipe by prisci
"Refreshing change from supermarket coleslaw! Suit yourself: more sauce, more or less of each vegetable! Cashews or toasted soy work, too."
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1 1/2 pounds
cabbage, coarsely chopped
red bell pepper, chopped
seeded and minced jalapeno pepper
1 1/2 teaspoons
minced fresh ginger root
crunchy peanut butter
dark sesame oil
chopped dry-roasted peanuts
My husband LOVED this. I did a couple of things differently. I didn't have a Jalapeno so I used Sambal in the dressing for the heat. I also finely minced the ginger and added that to the dressing instead of to the cabbage. To be honest I didn't really measure the peanut butter - just a big scoop, the dressing is nice and thick and clings to the vegetables well. Thanks for a great recipe!
Even though the flavours worked great together, I found it a tad too salty. I think one to two table spoons of soy sauce , less the additional teaspoon of salt would be sufficient .
Really, REALLY yummy! I used a bag of coleslaw mix (yes, I'm lazy), and green onions in place of the regular. Oh, also, I microplaned the ginger, and just combined it in w/ the dressing ingredients. LOVED the different textures and the bit of heat from the jalapeno. Great flavor...I will def be making this again! Thanks for sharing. :)
The flavor was excellent. Don't skimp on the sugar, it needs it. When I first tossed the slaw with the dressing I tasted it and it was out of this world delicious. Then I let it sit for an hour as the recipe called for and ended up with asian slaw soup. It was a sloppy, soggy mess that was not very appetizing. If I make this again and I probably will I will serve it right after I combine everything. UPDATE: I made this again last night and realized what probably went wrong for me. Last time I made this I julienned all the vegies and probably dressed the salad too much. This time I coarsley chopped everything and watched the amount of dressing I used and no more soupy slaw! I even let it sit for about 30 minutes and it was perfect. Tasty recipe!
Followed the recipe very closely, except for using only 1/4 of an onion, I added the ginger and the jalapeno to the dressing, and I used dry roasted, unsalted peanuts (loved the crunch of the peanuts in this). This salad "grew" on me. It starts out OK, but then I found myself going back, and going back. I think next time I will leave out the salt in the dressing. I think this will make the dressing taste a tad sweeter and allow the ginger to come out more. Salt can always be added in later, if desired. Thanks for the idea!
I made this exactly as written. The sauce is a little funky tasting for me, but everyone at the dinner party loved it and one guest asked to take the leftovers home.
Thought I would love this, but didn't really...not sure why. Followed recipe to a T. Just not for me I guess. :-(
This "Asian-American Slaw With Peanuts and Jalapenos" was very good. I find the recipe hard to rate because I LOVED THE DRESSING, just not on coarsely chopped cabbage. I would have normally chopped the cabbage much finer except that one reviewer warned that this could result in a "sloppy, soggy mess." I think I would have liked this salad much better with less-coarsely-chopped cabbage. I have actually been looking for a recipe for this very delicious dressing for about 13 years. It tastes just like my favorite peanut-butter dressing served on the lettuce salad at my favorite Japanese restaurant in Toronto. I will definitely use this recipe again. Thank you prisci for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Asian-American Slaw With Peanuts and Jalapenos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 124
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