We eat a lot of cabbage around here. Could be my father’s Minnesota German roots, but for whatever reason, coleslaw is on the menu several times a week.
I recently had a lovely Asian coleslaw at a local grill, that was served with an ahi tuna burger. This is my attempt to recreate that coleslaw, and I think I’ve come pretty close (may try my hand at the burger sometime too).
It’s super easy to put together; the defining ingredients are cabbage, rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts.
So good! We had to stop eating it after our “test kitchen” tasting, just to save enough for dinner.
I recently had a lovely Asian coleslaw at a local grill, that was served with an ahi tuna burger. This is my attempt to recreate that coleslaw, and I think I’ve come pretty close (may try my hand at the burger sometime too).
It’s super easy to put together; the defining ingredients are cabbage, rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts.
So good! We had to stop eating it after our “test kitchen” tasting, just to save enough for dinner.
Asian Coleslaw Recipe
The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.
Ingredients
Dressing:- 1 Tbsp creamy peanut butter
- 6 Tbsp vegetable oil
- 1/2 teaspoon toasted (dark) sesame oil
- 4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
- 8 cups thinly sliced cabbage (Napa, green, purple, or a combination)
- 1 cup grated carrots
- 1/2 cup toasted, salted, shelled, peeled peanuts
- 1/2 cup chopped fresh cilantro
- 2 hinly sliced green onions or chives
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