This Asian Peanut Slaw is so tasty! Even Bear, who is not a slaw fan, enjoyed it and went back for seconds (and thirds…). I’m going to make it for our neighborhood 4th of July picnic. It’s a great complement to barbeque.
I was never a fan of coleslaw growing up. I didn’t like the bland, creamy dressing they were generally served drowning in. But that changed when I tried one that was vinaigrette based. I’ve tried several great Asian slaw recipes. This Asian Peanut Slaw recipe is sort of a mish mash of a few of them.
The key to a good slaw is not to buy the pre-cut, bagged stuff! It is so tough and dry, and making your own slaw mix is super easy. I like to add red bell pepper, snow peas and scallions to the shredded cabbage. You could also add carrots, roasted corn or use purple onion instead of scallions. Really throw in whatever you veggies you like.
Asian Peanut Slaw
(Adapted from recipe by Kelsey Nixon)
1 head of Napa Cabbage, thinly sliced
1 large, red bell pepper, julienne
6 ounces snow peas, strings removed, thinly cut on the bias
1 bunch scallions, thinly sliced
½ bunch fresh cilantro, chopped
1 cup roasted, unsalted peanuts chopped
½ cup rice wine vinegar
4 tablespoons soy sauce
2 tablespoons natural, creamy peanut butter
2 tablespoons honey
2 tablespoons sesame oil
½ cup canola oil
salt and pepper to taste
Prepare and toss together the first five slaw ingredients in a large bowl and set aside. In a small mixing bowl, whisk together the rice wine vinegar, soy sauce, peanut butter and honey. When well blended (peanut butter and honey completely incorporated), whisk in sesame oil and canola oil. Season with salt and pepper to taste. Dress slaw and garnish with chopped peanuts.