I make this slaw at least once a month and Mikey and I usually consume the entire bowl in one sitting…
It is spicy, sweet and salty all at the same time. It has a great crunch from the cabbage, carrots and peanuts and the Sriracha gives it a great kick of heat.
I have made this salad for multiple parties and people are always asking me for the recipe
Slaw (or coleslaw) was one of the few “vegetable” dishes I liked as a kid. We all know I was very picky when it came to practically everything in life…but creamy coleslaw was one of my favorites. My other fav was the Ramen noodle slaw with sunflower seeds and cabbage (if you don’t know it, I’ll put it up on the blog one of these days. High in sodium, low in nutrition. It’s amazing).
Mikey and I have gotten into many a heated debate over what’s better: Vinegar vs. creamy based coleslaw. I like creamy and he likes vinegar…the same goes for BBQ sauce. I like sweet, tomato based and he likes vinegar based.
Mikey grew up eating at a BBQ place called Russell’s Barbecue…Yes, I know what you’re thinking. “Bethany, that was your maiden name, it must be the best place in the whole world.” Mikey would say it is and so would his entire family. Unfortunately…they have vinegar based sauce and coleslaw…I’m not saying that I won’t eat my face off at Russell’s and soak my pulled pork in their BBQ sauce, I’m just saying that when it comes to vinegar based vs. tomato based…My heart is with the sweeter of the two (that’s not really a surprise for someone with a giant sweet tooth) and I don’t consider that authentic BBQ. (Remember: This is only my opinion, please don’t hate me).
That was a random tangent since I’m not sharing a BBQ recipe or a normal coleslaw recipe…but none the less, I think you should make this Asian slaw the next chance you get.
The longer it sits in the refrigerator the better. The flavors combine and the dressing soaks in to the cabbage and carrots. It is AMAZING.
P.S. It usually has 1-2 cups of shredded carrots which I did not have on hand. The slaw was still amazing but i recommend you include them. They are listed in the recipe below 🙂
Asian Slaw with Ginger Peanut Dressing
2 Cups Shredded Purple Cabbage (or 4 cups prepared cole slaw)
2 Cups Shredded Green Cabbage
2 Cups Shredded Carrots (I didn’t have any, so sadly they are not in my pictures)
1 Red Bell Pepper, Thinly Sliced
1 Cup Cooked Edamame
2 Medium Scallions, Sliced
1/2 Cup Cilantro, Chopped
1/2 Cup Salted Peanuts, Chopped
For the Dressing:
1/4 Cup Honey
1/4 Cup Oil (sunflower, olive oil, vegetable, etc)
1/4 Cup Rice Vinegar
1 Tablespoon Soy Sauce
1 Teaspoon Sesame Oil
1 Tablespoon Fresh Ginger, Minced
1 Large Garlic Clove, Minced
1 Tablespoon Peanut Butter (chunky or creamy)
1/2 Teaspoon Sriracha Hot Sauce (more or less depending on taste/spice level)
Start by making the dressing first so the flavors have time to meld together.
Combine all ingredients for dressing into a mason jar or jar with a tight lid so you can shake it before adding to your salad.
Set aside. (You will probably have left over dressing. I never use it all on the slaw).
For the slaw, Begin by slicing the cabbage, carrots and red pepper by hand or with a food processor.
Combine all the veggies for the slaw. Mix well and add dressing. Try a couple bites to see if you need to add more salt/soy sauce. Stir until completely coated and serve with a sprinkle of cilantro, scallions, peanuts or sesame seeds.