Recipe: Asian Coleslaw

Here is the recipe for my favorite standard American picnic fare, Asian-ized! My Mom added an Asian flare to this recipe by using peanut sauce with lemongrass and sesame as a replacement for the usual mayonnaise sauce. The sauce is so creamy that no one will miss the mayonnaise, and it’s more flavorful too!

Asian Coleslaw

1-2 cups shredded green or red cabbage

4 cups thinly sliced Napa cabbage (also know as “Chinese cabbage”)
1 cup chopped fresh parsley
1 cup chopped green onions
Fresh coriander (also known as “Chinese parsley” and “cilantro”) or mint (optional)
3/4 cup chopped peanuts

For the sauce:
1/2 cup peanut butter
4 Tbsp. rice wine vinegar
3 Tbsp. soy sauce
Juice of one fresh lime
3 Tbsp. brown sugar, agave, or white sugar
1 tsp. red chili sauce
1 tsp. fresh grated ginger
2 tsp. grated lemon grass (optional)
4 tbsp. toasted sesame oil
Black sesame seeds (optional garnish)

• Whisk the sauce ingredients together. Mix all slaw ingredients in a large bowl and pour the sauce over the top.

Optional additions:
Crumbled baked tofu
Chopped blanched green beans or peapods
Toasted almonds or sunflower seeds
Chopped red pepper, jicama, or carrots
Dry Ramen noodles for the garnish on top
Mung bean sprouts

Makes 6 servings

Posted by Jason Baker