Awesome Asian Slaw

"Terrific with anything grilled, this slaw is easy to prepare, as well as delicious and beautiful. It's great for summer barbecues."
 
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Ready In:
30mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • In a small bowl, whisk together the dressing ingredients.
  • This can be made ahead and refrigerated for several days.
  • Let stand 30 minutes at room temperature before tossing the slaw.
  • In a large bowl, combine the slaw ingredients.
  • Add dressing and toss to coat.
  • Season and serve.

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Reviews

  1. Definitely the best "asian slaw" recipe I've tried so far! I took Merron's tip and used tahini in place of the peanut butter and omitted the oil. I also used only 1.5 tbsp of a very dark soy sauce. To serve, I used this as the topping for a rice bowl (with brown rice). Next time I'll make some grilled tofu slices to accompany it, too.
     
  2. YUM! This slaw rocks!!! Made it today to go with fish tacos and it was outstanding. Subbed a tablespoon of sesame oil for one tbsp of vegetable oil to give it a bit more kick. Loved the peanutty dressing, which I think would also taste great on cold noodles. This is a keeper and you are right...perfect for summer barbeques. It makes a lot, too.
     
  3. This was excellent! I made the full amount of the dressing, but I ended up only using about half of it because we like our slaw a little drier. Saved the rest for other salads and a stir-fry later in the week. I also used tahini in the dressing, but I forgot to cut back on the oil, so it was slightly greasy but not too bad. I also subbed 1 tbsp. sesame oil and 2 tbsp. chili oil for half of the vegetable oil called for. The chili oil gave it a slight zing without taking away from the nutty flavour. My husband ate 2 large helpings himself, which is unheard of with other traditional slaws! Thanks for the great recipe! I'll be using it often through the summer. :)
     
  4. This really was awesome! Loved it. I added about a teaspoon of red pepper flakes because we like spicy. I used tamari soy sauce because it has a richer taste, and used crunchy peanut butter because we like the crunch of the peanuts for added texture. This was excellent! Very balanced flavors.
     
  5. Amazing recipe. My husband said that this was the most amazing thing I have ever made. He wants me to make the sauce for dipping at least once a week. Warning....this is a lot of slaw.
     
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Tweaks

  1. Yum! I halved the dressing recipe and had enough for half a head of green cabbage (all I had in the house) plus a small lunch sized container of dressing left over. I also was devastated to realize I only had teriyaki and a tiny bit of soy sauce. I substituted the teriyaki for the soy I didn't have and it was fine. I also used canola oil instead of sesame since that was what I had. Again, it was amazing!
     
  2. Definitely the best "asian slaw" recipe I've tried so far! I took Merron's tip and used tahini in place of the peanut butter and omitted the oil. I also used only 1.5 tbsp of a very dark soy sauce. To serve, I used this as the topping for a rice bowl (with brown rice). Next time I'll make some grilled tofu slices to accompany it, too.
     
  3. YUM! This slaw rocks!!! Made it today to go with fish tacos and it was outstanding. Subbed a tablespoon of sesame oil for one tbsp of vegetable oil to give it a bit more kick. Loved the peanutty dressing, which I think would also taste great on cold noodles. This is a keeper and you are right...perfect for summer barbeques. It makes a lot, too.
     
  4. Oh, this IS yummy! I ended up making some substitutions, and it held up to my carefree ways splendidly! Laziness prompted substitutions of bagged slaw and ground ginger, and a food allergy prompted the use of sunflower butter instead of peanut in the sauce. It was delicious last night at a get together, and the leftovers are still yummy (albeit a bit runny) today!
     
  5. Quick, easy, and delicious! I followed another member's suggestion and used tahini instead of peanut butter. Great side for any asian dish, use any combo of veggies (I like to add a peeled, seeded, sliced cucumber and some bean sprouts). The cilantro is a must! Thank you for sharing!
     

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