Asian Cabbage Slaw
Make this easy Asian Slaw with Ginger Peanut Dressing for a delicious side or to pile on top of pulled pork sandwiches! This is a fresh and vibrant coleslaw without mayo and is sure to be a hit with your family!
Servings: 10 servings
Ingredients
For the slaw
- 1 bag packaged coleslaw mix
- 2 cups thinly sliced red cabbage
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 1 bunch green onions chopped
- 1/2 cup chopped cilantro
For the dressing
- 6 Tablespoons rice wine vinegar
- 3 Tablespoons vegetable oil
- 1 Tablespoon sesame oil
- 5 Tablespoons creamy peanut butter
- 3 Tablespoons soy sauce
- 3 Tablespoons brown sugar
- 2 Tablespoons fresh ginger root peeled and minced
- 3-4 cloves garlic minced
Instructions
- In a medium bowl, whisk together the rice vinegar, oils, peanut butter, soy sauce, brown sugar, ginger, and garlic.6 Tablespoons rice wine vinegar, 3 Tablespoons vegetable oil, 1 Tablespoon sesame oil, 5 Tablespoons creamy peanut butter, 3 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons fresh ginger root, 3-4 cloves garlic
- In a large bowl, combine the coleslaw mix, red cabbage, red bell pepper, carrots, green onions, and cilantro. Toss with the dressing just before serving.1 bag packaged coleslaw mix, 2 cups thinly sliced red cabbage, 1 red bell pepper, 1 cup shredded carrots, 1 bunch green onions, 1/2 cup chopped cilantro
Notes
This cabbage and carrots will soften a bit after at least 30 minutes of chilling in the fridge after mixing with the dressing. I think this Asian slaw is best when served the day it is made.
Nutrition
Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 363mg | Potassium: 271mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2820IU | Vitamin C: 43mg | Calcium: 42mg | Iron: 1mg
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