Asian Coleslaw

Name: Asian Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Ingredients: 8 Tbsp rice vinegar; 8 Tbsp toasted sesame oil; 3 Tbsp creamy peanut butter; 3 Tbsp Tamari soy sauce; 3 Tbsp brown sugar; 2 cloves garlic, finely minced; 2 Tbsp finely minced fresh ginger; 3 ounces dried chow mein noodles, cooked just until tender and rinse them well in cold water (it will be about 2 cups cooked); 3 cups loosely packed, shredded red cabbage (shred on 1/8 inch setting of mandoline, or with a very sharp knife); 3 cups loosely packed, shredded Napa or Savoy cabbage; 1 medium carrot, shredded; 1 cup snowpeas, sliced lengthwise; 1 cup red and yellow bell peppers, thinly sliced; 1/2 cup sliced water chestnuts; 1 bunch (7-8) scallions, thinly sliced, white and green parts; 1/2 cup minced cilantro; 1/2 cup peanuts; 1/4 cup sliced almonds, optional

User Reviews

4.1

345 reviews

Good

Prep Time
20 mins
Total Time
20 mins
Servings
10 servings
Calories
306 kcal
Course
Salad
Cuisine
Asian

Asian Coleslaw

Julie Valencia

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My vibrant vegan Asian Slaw comes with an awesome crunch and a killer creamy peanut dressing. (It tastes so good you don't even realize how ridiculously healthy it is.) Make it your signature summer salad, and then take it to work for lunch the rest of the year. Throw in some rotisserie chicken and you've got dinner!

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Ingredients

Servings

dressing

8 Tbsp rice vinegar
8 Tbsp toasted sesame oil look for it with the regular oils, or in the Asian food section
3 Tbsp creamy peanut butter
3 Tbsp Tamari soy sauce
3 Tbsp brown sugar
2 cloves garlic, finely minced
2 Tbsp finely minced fresh ginger

salad

3 ounces dried chow mein noodles, cooked just until tender and rinse them well in cold water (it will be about 2 cups cooked)
3 cups loosely packed, shredded red cabbage (shred on 1/8 inch setting of mandoline, or with a very sharp knife)
3 cups loosely packed, shredded Napa or Savoy cabbage
1 medium carrot, shredded
1 cup snowpeas, sliced lengthwise
1 cup red and yellow bell peppers, thinly sliced
1/2 cup sliced water chestnuts
1 bunch (7-8) scallions, thinly sliced, white and green parts
1/2 cup minced cilantro
1/2 cup peanuts
1/4 cup sliced almonds, optional

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Instructions

Blend together the dressing ingredients. I like to use an immersion blender because the dressing will emulsify into a creamy sauce. Taste to adjust any of the ingredients to your own preference. You can make the dressing a day or two ahead if you like.
Toss the cooked noodles with a little bit of the dressing to keep them from sticking together, and then put them into a large mixing bowl along with the rest of the salad ingredients. Toss everything together gently with enough dressing to coat well, you don't have to use all of it if your salad is smaller.
Garnish with sesame seeds and more peanuts.
Refrigerate until serving. I recommend serving the same day.

Notes

The salad can be made a few hours ahead, but is best the day it is made. It will last a day or two in the fridge for leftovers.

Nutrition Information

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Calories 306kcal (15%) Carbohydrates 42g (14%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Sodium 475mg (20%) Potassium 1328mg (38%) Fiber 14g (56%) Sugar 21g (42%) Vitamin A 6902IU (138%) Vitamin C 243mg (270%) Calcium 219mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 306 kcal

% Daily Value*

Calories	306kcal	15%
Carbohydrates	42g	14%
Protein	11g	22%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	6g	30%
Sodium	475mg	20%
Potassium	1328mg	28%
Fiber	14g	56%
Sugar	21g	42%
Vitamin A	6902IU	138%
Vitamin C	243mg	270%
Calcium	219mg	22%
Iron	3mg	17%