Asian Cabbage Slaw

Asian Slaw with Ginger Peanut Dressing in a large glass measuring bowl

4.68 from 34 votes

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!

Prep Time10

Total Time10

Course: Salad

Cuisine: Asian

Servings: servings

Author: Amy Nash

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

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