Coleslaw Gado Gado

Coleslaw Gado Gado

Janjan 0

"An Asian-style coleslaw with a spicy peanutty dressing."
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2 h 25 m servings 144 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.
  2. Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds.
  3. Combine cabbage, carrots, red bell pepper, and red onion in a large bowl.
  4. Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth; pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours.
  5. Stir toasted almonds and chow mein noodles into salad.


  • Cook's Note:
  • Substitute 6 green onions for the red onion if desired.