I like that his recipe for Asian Coleslaw With Peanut Butter Dressing is vegan, vegetarian, gluten free, and friendly to the Mediterranean diet.
Even better, this is really an easy recipe to make, thanks to a really nice hack.
Asian Coleslaw With Peanut Butter Dressing
This is a nice and very colorful variation on a standard salad recipe.
The wonderful colors in this coleslaw recipe seem to add to the enjoyment of it as well.
This recipe is somewhat like my Red Cabbage and Carrot Slaw recipe.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
That colorful slaw recipe featured red cabbage and carrots in Mediterranean style dressing.
While this recipe also features cabbage and carrots, it also features a few other ingredients.
The easiest way to start this recipe is to use a premade coleslaw mix.
I am referring to a bag of the mix that you can find in the refrigerated department at your local grocery store.
The mix that I am referring to should consist of shredded cabbage and carrots.
Chinese or Napa cabbage is preferred in this recipe.
Napa or Chinese cabbage is a sweeter cabbage that is works well in an Asian salad especially when there is vinegar in the dressing.
For color, red cabbage is also added to this salad.
Like any kind of coleslaw, also important is how long should coleslaw sit before serving.
This is a vegan recipe for coleslaw that does not contain mayonnaise. As a result, the normal rules for storing and serving anything made with mayonnaise do not apply to this recipe.
This recipe could be made a day in advance of serving it.
It probably is a good idea to allow the ingredients and flavors to set together before serving this as well.
To serve this coleslaw, simply store it in the refrigerator until you are ready to serve it and stir it after you remove it from the fridge.
Tips on making this Asian Coleslaw With Peanut Butter Dressing recipe.
I mentioned above the hack to make this salad recipe even easier is to use a bagged slaw product instead of preparing the cabbage and carrots yourself. However, you can alternatively slice up your own carrot and cabbage for this recipe.
Here are some more great tips for you.
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- This recipe calls for sugar in the dressing. However, you can substitute honey, a sugar alternative, or simply rely upon the sweetener used in the peanut butter instead.
- If you are daring enough, you can expeririment with adding a bit of a jolt to your dressing if you are looking for something different. Hot mustard or a bit of Tobasco could do the trick!
- Non vegans can consider adding some cooked slices of chicken to make this slaw recipe into a meal.
- Adding a bit of fruit, such as raisins or dried cranberries, is a great way to give a new dimension of taste and texture to this recipe.
We know that coleslaw is the perfect summer picnic or barbecue food to serve.
That picnic coleslaw (often store-bought) is usually made with a colorless cabbage. This coleslaw is made with red cabbage which really adds color that is friendly to year-round enjoyment.
There are some nutrtional benefits from eating red cabbage.
Red cabbage is loaded with potassium, Vitamin C, and Vitamin B-6. Cabbage is also a good source of fiber.
This coleslaw recipe is better when chilled before serving.
Chilling this salad before serving for at least an hour allows for the flavors to merge together.
However, allowing coleslaw to sit too long in the refrigerator can cause it to get watery, which is why we stir it before actually serving it.
By the way, while you are here you may also be interested in these ideas.
- Kale and Quinoa Caesar Salad.
- Roasted Beetroot and Feta Salad.
- How to Follow the Mediterranean Diet.
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Asian Coleslaw With Peanut Butter Dressing
Asian Coleslaw With Peanut Butter Dressing
The hack that I mentioned is to make this salad recipe even easier by using a bagged slaw product instead of preparing the cabbage and carrots yourself. However, you can alternatively slice up your own carrot and cabbage for this recipe.
I also mentioned that this recipe calls for sugar in the dressing.
However, you can substitute honey, a sugar alternative, or simply rely upon the sweetener used in the peanut butter instead.
If you are daring enough, you can experiment with adding a bit of a jolt to your dressing if you are looking for something different. Hot mustard or a bit of Tobasco could do the trick!
What you will need to make this Asian Coleslaw With Peanut Butter Dressing
- Shredded Carrots- 2 cups shredded. That is about four average sized carrots.
- Shredded Cabbage- 7 cups. Use a mix of green cabbage, red cabbage, and napa cabbage if possible.
- Bagged Slaw or shredded carrots and cabbage- 16 ounces. Note that this is an alternative to the last two ingredients. If you choose to use the bagged version, omit the last two ingredients.
- Peanut butter- â…“ cup (smooth). Organic Peanut Butter or sugar free peanut butter are okay to use.
- Rice Vinegar- ¼ cup tablespoons. You can alternatively use white wine vinegar.
- Sugar- 1 tablespoon. You can sub in an alternative such as honey in this recipe.
- Soy Sauce- 1 teaspoon.
- Sesame Oil- 1 tablespoon.
- Ground Ginger- 1 teaspoon
- Cilantro- â…“ cup chopped.
- Optional -seeds such as sesame seeds, flax seeds, chia, or black cumin seeds.
How to make this recipe for Asian Coleslaw With Peanut Butter Dressing.
- Prepare you shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
- Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil and ground ginger.
- Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
- Sprinkle in the cilantro.
- Refrigerate the coleslaw for at least an hour.
- Do not leave this in the refrigerator longer than 24 hours. Sprinkle with optional seeds before serving.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This simple yet delicious recipe for Asian Coleslaw With Peanut Butter Dressing is the perfect vegan, vegetarian, Mediterranean diet, and gluten-free salad recipe.
Asian Coleslaw With Peanut Butter Dressing
Ingredients
- Shredded Carrots- 2 cups shredded. That is about four average sized carrots.
- Shredded Cabbage- 7 cups. Use a mix of green cabbage red cabbage, and napa cabbage if possible.
- Bagged Slaw or shredded carrots and cabbage- 16 ounces. Note that this is an alternative to the last two ingredients. If you choose to use the bagged version omit the last two ingredients.
- Peanut butter– ⅓ cup smooth. Organic Peanut Butter or sugar free peanut butter are okay to use.
- Rice Vinegar– ¼ cup tablespoons. You can alternatively use white wine vinegar.
- Sugar– 1 tablespoon. You can sub in an alternative such as honey in this recipe.
- Soy Sauce– 1 teaspoon.
- Sesame Oil– 1 tablespoon.
- Ground Ginger– 1 teaspoon
- Cilantro- â…“ cup chopped.
- Optional- seeds such as chia or sesame
Instructions
- Prepare your shredded vegetables (carrots and cabbage or bagged slaw product, not cilantro) in a large salad serving bowl.
- Next, in a small or medium mixing bowl, whisk together the peanut butter, vinegar, sugar, soy sauce, sesame oil, and ground ginger.
- Pour half of the dressing over the cabbage and carrots. Toss the cabbage and carrots with the mixture and add the remaining as needed while tossing.
- Sprinkle in the cilantro.
- Refrigerate the coleslaw for at least an hour.
- Do not leave this in the refrigerator for longer than 24 hours. Top with optional seeds before serving.
Recipe Notes
However, you can substitute honey, a sugar alternative, or simply rely upon the sweetener used in the peanut butter instead.
If you are daring enough, you can experiment with adding a bit of a jolt to your dressing if you are looking for something different. Hot mustard or a bit of Tobasco could do the trick!
originally posted:
April 9, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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