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Asian Coleslaw

SUBMITTED BY: RRITCHESKE      PHOTO BY: OliveEyes

"A great twist on cabbage salad. The peanut butter in the dressing is the secret."
PREP TIME  30 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 6 tablespoons rice wine vinegar
  • 6 tablespoons vegetable oil
  • 5 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons minced fresh ginger root
  • 1 1/2 tablespoons minced garlic
  •  
  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 cups shredded napa cabbage
  • 2 red bell peppers, thinly sliced
  • 2 carrots, julienned
  • 6 green onions, chopped
  • 1/2 cup chopped fresh cilantro

DIRECTIONS

  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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2002 by KIMAR
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.

20 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2003 by SAMMARTI
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.

18 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2003 by Amber Waite
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.

18 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 182

  • Total Fat: 12.7g
  • Cholesterol: 0mg
  • Sodium: 511mg
  • Total Carbs: 15.8g
  •     Dietary Fiber: 3.6g
  • Protein: 4g

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