Reviewed: Mar. 25, 2008

This recipe was not one of my favorites. I found the mixture of peanut butter and cabbage to sound interesting, but tasted very bizarre. I must say that it was a waste for me to make because my family would not eat it. I guess that you really have to have a love for Asian flavors to enjoy this recipe. Was just a little too far out for me!

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Kristal

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

This is my favorite coleslaw. It's easier to use bagged coleslaw mix but if you have local fresh cabbage available take the time to use it!! It makes a big difference but is good either way.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Mar. 18, 2008

My husband stated that this was the BEST coleslaw he'd ever had in his life!

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Hot Mama

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Reviewed: Feb. 28, 2008

I didn't want to have to buy three kinds of cabbage, so I just used green and red. It turned out really good. This will be on our repeat list!

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Moni

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Reviewed: Dec. 25, 2007

Absolutely delicious! I only had Napa and red cabbage and it was fantastic. I only served half the slaw mix with a bit of the dressing so that I could add more later if my guests wanted more but that I could keep it longer in the fridge if it was to be a leftover... glad I did as I have a bunch left in the fridge.. it is delicious with the sauce added right before serving :)

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WENDOPIA

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Budapest, Pest, Hungary

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Reviewed: Dec. 21, 2007

I have made this a few times as a side dish to the Teriyaki Chicken (recipe on this site) and it is always a HUGE hit. I use my food processor to shred the cabbage and keep the dressing on the side. The cabbage lasts for up to a week in the fridge, which is great because I usually have a TON left over. Great healthy snack! Hubby LOVES it and adds grilled chicken and apples on top for variation.

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jsw

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Reviewed: Dec. 16, 2007

we all HATE regular coleslaw in our house, so this was a really good find, I did add some crunchy noodles to give more texture.. will make again for sure

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Dec. 1, 2007

This was soooo tasty. I had a little left over and I had it as my midnight snack. I will make it over and over.

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dilektible

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

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Reviewed: Nov. 2, 2007

HUGE hit around our house--and this is coming from a sworn enemy of coleslaw/cabbage (my husband). The dressing is also delicious over broccoli slaw if you're short on time. Some chopped unsalted peanuts sprinkled over the top are also quite tasty. A tip: don't toss the entire mix of slaw with the dressing; let each person dress their own and you can serve this "leftover" for several days because the slaw mix and the dressing keep just fine separately.

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Fyona

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 29, 2007

I've made this salad many, many times and it is always a favorite wherever I take it. And it is easy to make additions or changes to the recipe. It makes A LOT, so I generally keep the dressing on the side and add it to half the salad, then if I need more salad later, I add the rest. It isn't like traditional coleslaw, where you have to let it sit for awhile. It is good freshly poured over the cabbage.

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Steph Fisher

Cooking Level: Expert

Living In: Muncie, Indiana, USA

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Reviewed: Oct. 28, 2007

This was excellent - Of the recipes that I was trying out for this meal, this was the one I was the least sure about, but it was awesome - I reduced the oild to 2T though, and added 1T sesame oil. I found without it the sauce was a little beat weak. If you had a gang that wasn't afraid of a little heat this slaw would be good with a little bit of chillis or hot pepper sauce. I also used packaged cabbage slaw mixture and broccoli slaw. It saved a lot of work and looked and tasted fabulous.

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Terri

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Reviewed: Oct. 7, 2007

This was a HUGE hit with my extended family. One thing I did do right before serving is, I added Chow Mein Noodles to give the salad a really nice crunch. Everyone loved it!

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antiquegrrl

Cooking Level: Expert

Home Town: Manheim, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 7, 2007

I made this for several summer gatherings and it received rave reviews. However, did not keep--became very soupy the next day.

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brcook1

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Reviewed: Aug. 25, 2007

Everyone loved it - My picky 3 year old had 3 helpings!

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SEVEN_STOKES

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Reviewed: Jul. 25, 2007

This recipe was very good. Tasty and colorful. I only used 1 Tbsp of oil and added a dash of sesame oil. Omitted the cilantro (forgot to buy) and added chow mein noodles. Went very well with panko crusted pork chops!

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Maria

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 24, 2007

was great! I used green cabage and red cabage. It was a hit for our dinner party. Thanks!

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: Jul. 22, 2007

Turned out great! I added chopped cashews at the end (for a little crunch!)

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kitchenmarea

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jun. 28, 2007

This was different but just "ok" for our taste.

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Dranoel

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Reviewed: Jun. 25, 2007

I must admit I'm a sucker for peanut sauce... this was AWESOME! What a great twist on coleslaw. Didn't want to buy 3 kinds of cabbage, so I used just green and red. Otherwise, no changes, and none needed!

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Fleur de Lirious

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jun. 25, 2007

My husband and I both thought this recipe was a fair at best. I have used other asian salad recipes that I prefer. It was a hassle to have to buy three different types of cabbage. Don't think that I will be making this again.

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COOKIECRUMB

Cooking Level: Intermediate

Home Town: Brooklyn Center, Minnesota, USA

Living In: Champlin, Minnesota, USA

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