Polynesian Coleslaw
photo by Rozlyn P.
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 tablespoons creamy peanut butter
- 2 tablespoons vinegar or 2 tablespoons rice wine vinegar (preferred)
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon Tabasco sauce
- 8 cups shredded purple cabbage or 8 cups green cabbage
- 1⁄2 cup chopped fresh cilantro
- 1 large red pepper, thinly sliced
- 4 scallions, sliced
- 2 tablespoons sesame seeds
directions
- In large bowl stir together peanut butter, vinegar, soy sauce, garlic, salt and hot sauce.
- Stir in cabbage, cilantro, red pepper and scallions.
- Refrigerate one hour.
- Heat dry skillet over medium heat.
- Add sesame seeds; cook, stirring, until lightly browned, about 3- 4 minutes.
- Remove from skillet, and sprinkle over coleslaw.
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Reviews
-
I hate coleslaw...but didn't mind this. It grew on me as the night went on..lol. My only changes, not as much cilantro cuz dh does not like..but think it would have been better if I had. And I used Franks hot sauce rather than tabasco. Very different and will be using to go w/my polynesian or asian themed meals.
-
I like coleslaw in all of its many variations. This one was very different, but good. The taste reminded me of my favorite peanut butter based oriental dressing. I found the dressing mixture to be a little thick at first and I would probably thin it some if I were serving the slaw soon. It did thin overnight. I did throw in a few crushed red pepper flakes and the toasted sesame seeds add a lot to this salad. Thanks for sharing your recipe!
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RECIPE SUBMITTED BY
Pebbles
Tampa, FL