This recipe for Asian slaw is easy and tasty! It is a popular fusion salad served in the United States. Most likely, people will be familiar with the picnic favourite coleslaw, which is a salad made with cabbage and mayonnaise-based sauce. In fact, I am not a big fan of coleslaw because I don’t like the taste of mayonnaise. Sometimes it’s okay if there are other flavours mixed in such as mustard or curry. However, I definitely prefer the Asian slaw dressing which is based on soy, sesame, and peanut with hints of garlic and ginger. It’s flavourful and refreshing. Also, it keeps better than the traditional coleslaw when the weather is hot.
Although the recipe is meant as a side dish or starter salad, I often it eat it as a main meal. With the toasted peanuts or cashews, there is enough protein to fill me up. I prefer to use red cabbage because I find it looks more colourful, but white or green cabbage also works as long as it is crisp. Hope you enjoy this fresh salad!
1/4 c vegetable oil
1/4 c white rice vinegar
1 Tbsp soy sauce
1 tsp toasted sesame oil
3 Tbsp honey
1 Tbsp crunchy peanut butter
1/2 tsp salt
1 Tbsp fresh ginger, peeled and minced
1 large garlic clove, minced
1 tsp Sriracha (or more to taste)
4 cups shredded cabbage, red or white
3 large carrots, julienned
1 red bell pepper, sliced and cut into 2-cm segments
1 cup cooked and shelled edamame
2 spring onions, finely sliced
1/2 cup chopped unsalted, roasted peanuts (or cashews)
1/2 cup fresh coriander, chopped
Handful of fried, crispy shallots
First, in a medium bowl, whisk together all of the ingredients for the dressing. Set aside.
Next, combine all of the slaw ingredients, except for the fried shallots, in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Finally, serve cold in salad bowls, sprinkled with the fried shallots.
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