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Asian Coleslaw in Peanut Butter Sauce
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4.23 from 18 votes
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Asian Coleslaw With Peanut Butter Dressing

This simple yet delicious recipe for Asian Coleslaw With Peanut Butter Dressing is the perfect vegan, Mediterranean diet, and gluten-free salad recipe.
Prep Time10 minutes
Additional Time1 hour
Total Time1 hour 10 minutes
Course: Salad
Cuisine: Mediterranean
Search Result: Asian, Mediterranean Diet, peanut butter, salad, Slaw, vegan, vegetarian.
Servings: 8
Servings: 1g
Author: 🔪 Food, Wine, and Love

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– 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 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

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!

originally posted:

April 9, 2020
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Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 273mg | Fiber: 11g | Sugar: 17g
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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