Asian Coleslaw Recipe -
Asian Coleslaw Recipe
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Asian Coleslaw
This coleslaw makes a delicious side dish. The secret? Peanut butter. See more
  • READY IN 30 mins

Asian Coleslaw

Recipe by  

"A great twist on cabbage salad. The peanut butter in the dressing is the secret."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins

    30 mins


  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
  2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2003

This is really good. Next time I'll cut down on the oil, you don't need that much. I put some dry ramen noodles on top for crunch. I ran the ginger through my garlic press, so I got the ginger flavor but not the tough pieces themselves.

Most Helpful Critical Review
Jun 21, 2003


Sep 13, 2002

This received mixed reviews at a ladies' luncheon. Half of the ladies enjoyed it, and the other half didn't. It makes a lot and is very colorful, but you must love oriental/thai cuisine to like this, and must also enjoy raw cabbage as there is a lot of cabbage compared to the dressing. Even though I used packaged coleslaw and broccoli slaw (thanks to a previous reviewer's suggestions), still quite a bit of time and work was involved in making this. It was interesting, but I can't say I'd make it again.

Jul 11, 2003

Yum! I only used regular green cabbage, carrots, and onions for this one (only thing on hand!). I recommend putting the peanut butter in the bowl first and mix liquids slowly! (I splashed it everywhere trying to get it to mix!) I used white vinegar (less of it) and olive oil, and put in extra minced garlic and ginger. I like it to be thick and not runny dressing. It was really good. I think I would try this coleslaw dressing on chicken breast.

Jun 21, 2003

This was unusual and delicious, I served it as a side dish with mu shu veggies and it was a hit. Beware, though, this recipe makes about 2 quarts of slaw! Next time, I'll half it as it does not taste so great after day 2.

Aug 23, 2003

I loved this recipe. I cut it in half and it still made a ton so be careful...not very good the next day because the veggies wilt!!!

Jul 11, 2003

Great recipe! I used the pre-shredded coleslaw mix and added shredded red cabbage and pre-shredded carrots. I also tossed in mandarin oranges and chow mein noodles. My friends begged me for the recipe!

Aug 12, 2005

Very Tasty & good for you! I halved the recipe but found the dressing too thick, so I added some sesame oil & a bit more canola oil until it got to the consistency I wanted. Also threw in some supermarket rotisserie chicken and voila - a wonderful light meal! Will definitely make this for my next party/potluck.


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 514 mg
  • 21%

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

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