"A great twist on cabbage salad. The peanut butter in the dressing is the secret." — RRITCHESKE
Watch video tips and tricks
rice wine vinegar
creamy peanut butter
minced fresh ginger root
1 1/2 tablespoons
thinly sliced green cabbage
thinly sliced red cabbage
shredded napa cabbage
red bell peppers, thinly sliced
green onions, chopped
chopped fresh cilantro
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.
I DID NOT LIKE THIS!
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.
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.
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.
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!!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 113
This coleslaw makes a delicious side dish. The secret? Peanut butter.
See how to make a great fall and winter coleslaw.
A crunchy coleslaw with ramen and cabbage in a tangy vinegar dressing.