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.
Serves:
Ingredients
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
Instructions
Dressing:
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Place the peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth.
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Whisk in the seasoned rice vinegar and do a taste test. Adjust flavors as needed. This yields about ¾ cup of dressing.
Peanuts:
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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:
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In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, with desired garnishes.
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Right before serving, mix in the dressing. Enjoy!
Nutrition
- 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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