Total Time
Prep 30 mins
Cook 0 mins

Terrific with anything grilled, this slaw is easy to prepare, as well as delicious and beautiful. It's great for summer barbecues.

Ingredients Nutrition


  1. In a small bowl, whisk together the dressing ingredients.
  2. This can be made ahead and refrigerated for several days.
  3. Let stand 30 minutes at room temperature before tossing the slaw.
  4. In a large bowl, combine the slaw ingredients.
  5. Add dressing and toss to coat.
  6. Season and serve.
Most Helpful

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.

Chef Lumiere June 27, 2010

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.

Epi Curious March 29, 2010

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. :)

ksduffster March 28, 2010