Asian Coleslaw
User Reviews
4.1
Asian Coleslaw
Description
Asian Coleslaw features a vibrant mix of shredded cabbages, crisp vegetables, crunchy nuts, and lightly cooked Chow Mein noodles combined in a balance of textures. The dressing blends rice vinegar, sesame oil, peanut butter, tamari soy sauce, brown sugar, fresh garlic, and ginger, emulsified into a creamy sauce that gives the salad a harmonious savory and slightly sweet flavor. The noodles are tossed separately with dressing to keep them from sticking before joining the fresh vegetables to maintain their crispness. Garnished with more peanuts and sesame seeds, this salad benefits from being chilled to allow flavors to meld while retaining its fresh components' crunch. It can be prepared a few hours ahead and serves well as a side or light lunch.
Ingredients
dressing
- 8 Tbsp rice vinegar
- 8 Tbsp sesame oil look for it with the regular oils, or in the Asian food section, toasted
- 3 Tbsp peanut butter creamy
- 3 Tbsp tamari soy sauce
- 3 Tbsp brown sugar
- 2 cloves garlic finely minced
- 2 Tbsp ginger finely minced, fresh
salad
- 3 ounces Chow Mein noodles dried, cooked just until tender and rinsed well in cold water
- 3 cups red cabbage loosely packed, shredded, shredded on 1/8 inch setting of mandoline or with very sharp knife
- 3 cups Napa cabbage or Savoy cabbage, loosely packed, shredded
- 1 carrot medium, shredded
- 1 cup snow peas sliced lengthwise
- 1 cup red bell pepper thinly sliced
- 1 cup yellow bell pepper thinly sliced
- 1/2 cup water chestnut sliced
- 1 bunch scallion 7-8, thinly sliced, white and green parts
- 1/2 cup cilantro minced
- 1/2 cup peanuts
- 1/4 cup almond sliced, optional
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
- Prepare the dressing a day or two ahead to deepen its flavors.
- Toss the noodles in some dressing before combining with vegetables to prevent clumping.
- This salad is best served the day it is made but can be stored in the refrigerator for up to two days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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