This Asian coleslaw recipe is a must try! It's full of vibrant, crunchy vegetables and tossed in a creamy peanut dressing. It takes under 15 minutes to make and is vegan and gluten free.
This Asian coleslaw is my favorite salad to serve at picnics and BBQs. It's such a crowd pleaser that every time I serve it several people ask me for the recipe. So, naturally I decided to share it with my readers!
Not only is this salad additively tasty, it's also super healthy. If you've never heard of it - "eating the rainbow" is the best way to incorporate a good variety of vitamins and minerals into your diet. Simply put, the wider the variety of colors on your plate, the greater array of nutrients you'll be consuming. And is there any better way to eat your colors than a big crunchy salad topped off with a yummy peanut dressing?
Ingredients in Asian Coleslaw:
- Purple Cabbage: With it's bold, peppery flavor and chewy, course leaves, purple cabbage is the star of Asian coleslaw.
- Green Cabbage: Green cabbage has the same texture as purple cabbage, while savoy cabbage has lacier leaves that aren't as chewy. You can use either.
- Carrots: Sweet and earthy carrots add a nutritional boost of beta carotene and Vitamin C.
- Red Peppers: Sweet and fruity red bell peppers are loaded with vitamins and minerals.
- Scallions (Spring Onions): Scallions are actually fresh young onions. The stems have a lovely grassy taste that makes them the perfect foil to sweet carrots and peppers.
- Cilantro/Coriander: Fresh and citrusy cilantro is the perfect addition to salsas and slaws.
- Peanut Butter: Choose a smooth peanut butter for the creamiest dressing.
- Maple Syrup: A healthier alternative to refined sugar.
- Garlic: Garlic gives the peanut dressing an assertive bite.
- Ginger: Ginger warms everything up and balances out all the flavors.
- Rice Wine Vinegar: Rice wine vinegar is quite mild and has a less harsh vinegar taste than white vinegar. If you don't have rice wine vinegar on hand, you can substitute apple cider vinegar.
- Tamari: Tamari is more mellow and less salty than soy sauce. It's also gluten free.
- Sriracha: This will add a background spicy note, but you can use any chili paste you have on hand. Or, if you don't like the heat, just omit it.
- Chop all the and put them in a salad bowl. Cabbage and red peppers can be sliced quickly in your food processor. Alternatively, use the sharpest knife you have to make thin slices.
- I like to use a julienne tool to make long thin strips of carrots. If you don't have one, you can use a peeler for wider, curlier strips.
- If you're in a hurry, feel free to buy a bag of pre chopped coleslaw vegetables.
- Put all of the peanut dressing in a small bowl and whisk until the peanut butter is totally dissolved.
- Add all the vegetables to a serving bowl and drizzle the peanut dressing over the top. Toss to combine.
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Asian Coleslaw With Peanut Dressing
- 400 grams ( ½ head) purple cabbage
- 400 grams (½ head) green or savoy cabbage
- 100 grams (1 cup) carrots julienned
- 1 red pepper finely sliced
- 2 scallions (spring onions) chopped
- 10 grams (½ cup) cilantro (coriander) chopped
- 40 grams (¼ cup) peanuts
- 60 grams (¼ cup) creamy peanut butter
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 teaspoon sriracha sauce
- 3 tablespoon rice wine vinegar
- 2 tablespoon tamari
- 2 tablespoon maple syrup
- In a small bowl whisk together all the peanut sauce ingredients, ensuring that the peanut butter is fully dissolved. Set aside.
- Add the cabbage, carrots, red pepper, scallions (spring onions), cilantro (coriander), and peanuts to a medium size mixing bowl.
- Add the peanut dressing to the salad and toss to combine.