Community Pick
Awesome Asian Slaw
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
-
For The Dressing
- 1 1⁄2 tablespoons minced garlic
- 2 tablespoons minced peeled fresh ginger
- 3 tablespoons soy sauce
- 3 tablespoons packed brown sugar
- 5 tablespoons creamy peanut butter
- 6 tablespoons vegetable oil
- 6 tablespoons rice vinegar
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For the Slaw
- 2 carrots, peeled,cut into matchsticks
- 1 red bell pepper, seeded,cut into matchsticks
- 1 yellow bell pepper, seeded,cut into matchsticks
- 2 cups thinly sliced red cabbage
- 5 cups thinly sliced green cabbage
- 1⁄2 cup chopped cilantro
- 8 green onions, cut into matchsticks
directions
- In a small bowl, whisk together the dressing ingredients.
- This can be made ahead and refrigerated for several days.
- Let stand 30 minutes at room temperature before tossing the slaw.
- In a large bowl, combine the slaw ingredients.
- Add dressing and toss to coat.
- Season and serve.
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Reviews
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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.
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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.
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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. :)
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Tweaks
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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!
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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.
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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.
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Oh, this IS yummy! I ended up making some substitutions, and it held up to my carefree ways splendidly! Laziness prompted substitutions of bagged slaw and ground ginger, and a food allergy prompted the use of sunflower butter instead of peanut in the sauce. It was delicious last night at a get together, and the leftovers are still yummy (albeit a bit runny) today!
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RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0