Definitely the best "asian slaw" recipe I've tried so far! I took Merron's tip and used tahini in place of the peanut butter and omitted the oil. I also used only 1.5 tbsp of a very dark soy sauce. To serve, I used this as the topping for a rice bowl (with brown rice). Next time I'll make some grilled tofu slices to accompany it, too.
YUM! This slaw rocks!!! Made it today to go with fish tacos and it was outstanding. Subbed a tablespoon of sesame oil for one tbsp of vegetable oil to give it a bit more kick. Loved the peanutty dressing, which I think would also taste great on cold noodles. This is a keeper and you are right...perfect for summer barbeques. It makes a lot, too.
This was excellent! I made the full amount of the dressing, but I ended up only using about half of it because we like our slaw a little drier. Saved the rest for other salads and a stir-fry later in the week. I also used tahini in the dressing, but I forgot to cut back on the oil, so it was slightly greasy but not too bad. I also subbed 1 tbsp. sesame oil and 2 tbsp. chili oil for half of the vegetable oil called for. The chili oil gave it a slight zing without taking away from the nutty flavour. My husband ate 2 large helpings himself, which is unheard of with other traditional slaws! Thanks for the great recipe! I'll be using it often through the summer. :)
This really was awesome! Loved it. I added about a teaspoon of red pepper flakes because we like spicy. I used tamari soy sauce because it has a richer taste, and used crunchy peanut butter because we like the crunch of the peanuts for added texture. This was excellent! Very balanced flavors.
Amazing recipe. My husband said that this was the most amazing thing I have ever made. He wants me to make the sauce for dipping at least once a week. Warning....this is a lot of slaw.
This is very yummy. An easy alternative, I used a bag of brocolli slaw instead of chopping all those veggies! Still used fresh cilantro and added 2 chopped apples which really makes this AWESOME!!!
I made this for a pot-luck and it got rave reviews! The only change I made was substituting tahini for the peanut butter and omitting the oil (because the tahini is so oily). The bit I saved for myself (it would have all been eaten if I hadn't left a few scoops at home) will go on wraps sandwiches with asian tofu cutlets (chick, for all you meat eaters!) for lunch tomorrow! Thanks for a great recipe!
I hate measuring but I follow the dressing recipe to a T every time! It's perfect. A hit every time i make it. Sometimes I cut my own veg, sometimes i just toss a bag in. Love it!
Yum! I halved the dressing recipe and had enough for half a head of green cabbage (all I had in the house) plus a small lunch sized container of dressing left over. I also was devastated to realize I only had teriyaki and a tiny bit of soy sauce. I substituted the teriyaki for the soy I didn't have and it was fine. I also used canola oil instead of sesame since that was what I had. Again, it was amazing!