Asian-American Slaw With Peanuts and Jalapenos Recipe - Allrecipes.com
Asian-American Slaw With Peanuts and Jalapenos Recipe
  • READY IN hrs

Asian-American Slaw With Peanuts and Jalapenos

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Toss cabbage, red bell pepper, onion, celery, jalapeno pepper, and fresh ginger in a large salad bowl. Whisk peanut butter, soy sauce, lime juice, sugar, sesame oil, and salt in a separate bowl until dressing is smooth. Pour dressing over slaw and toss to combine. Let stand at least 1 hour; serve sprinkled with chopped peanuts.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2012

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!

 
Most Helpful Critical Review
Apr 22, 2013

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 .

 
Jun 20, 2012

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. :)

 
Nov 05, 2012

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!

 
Jun 05, 2012

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!

 
Jun 16, 2012

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.

 
Aug 12, 2014

Thought I would love this, but didn't really...not sure why. Followed recipe to a T. Just not for me I guess. :-(

 
Mar 21, 2014

Seriously nummy! I had half a cabbage to use and this did the trick. A couple of tweaks...I didn't have lime, just lemon and I prefer cashews over peanuts as suggested by the submitter. I used bragg soy seasoning as it has less sodium and I don't use white sugar in my cooking so I subbed honey. I love salty and spicy. Making this one again next week! Yum!!!! Thx prisci

 

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Nutrition

  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 19.4 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 1020 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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