Asian Coleslaw Recipe

Asian Coleslaw Recipe

How To Make Asian Coleslaw

Make a light and flavorful side dish with this Asian coleslaw. It comes with carrots and toasted peanuts, all tossed in a peanut butter sesame dressing.

Preparation: 15 minutes
Total: 15 minutes



For Dressing:

  • 1tbspcreamy peanut butter
  • 6tbspvegetable oil
  • ½tspdark sesame oil,toasted
  • 4tbspseasoned rice vinegar,or regular rice vinegar with 1 to 2 tsp sugar

For Salad:

  • 8cupscabbage,like Napa, green, purple, or a combination, thinly sliced
  • 1cupcarrots,grated
  • ½cuppeanuts,toasted, salted, shelled, peeled

For Garnish (Optional):

  • ½cupfresh cilantro,chopped
  • 2green onions,or chives, thinly sliced



  1. Place the peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth.

  2. Whisk in the seasoned rice vinegar and do a taste test. Adjust flavors as needed. This yields about ¾ cup of dressing.


  1. Heat a small skillet on medium-high heat and add the nuts to the pan. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and fragrant. Remove peanuts from the pan to a dish.

To Assemble:

  1. In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, with desired garnishes.

  2. Right before serving, mix in the dressing. Enjoy!


  • Calories: 254.00kcal
  • Fat: 21.92g
  • Saturated Fat: 2.05g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 13.92g
  • Polyunsaturated Fat: 4.83g
  • Carbohydrates: 11.90g
  • Fiber: 4.87g
  • Sugar: 5.78g
  • Protein: 5.56g
  • Sodium: 39.94mg
  • Calcium: 71.87mg
  • Potassium: 395.45mg
  • Iron: 1.34mg
  • Vitamin A: 182.71µg
  • Vitamin C: 45.93mg
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