This Asian Coleslaw is fresh and crunchy (pineapple and red bell pepper, yum!)…and tossed to perfection in a delicious homemade peanut sauce.
My recipe for Asian Coleslaw is a wonderful way to ease into the smooth groove of summer. Your family will go peanuts (ha!) for this crunchy Asian slaw that is nestled in a creamy, flavorful, homemade peanut sauce. It’s the definition of side dish perfection and goes as easily with Shoyu Chicken or Honey Garlic Chicken as it does with hot dogs. It’s simple as heck to make, so whip up a quick batch of Asian Coleslaw for a flavor experience like you’ve never had before. Cabbage, carrots, red bell pepper, and refreshing, sweet pineapple. Seriously, it’s amazing.
How To Make Coleslaw
If you’re wondering how to make coleslaw, there are about a zillion different flavors and combinations. For example, the Asian slaw Jamie Oliver has scripted uses leek among other differences. Coleslaw is a great side dish for give and take, meaning you can take out what you don’t like and add what you do. Make it your own! You can make Asian Coleslaw paleo style, or serve low-carb Asian coleslaw keto friendly. When it comes to actually making the coleslaw, all you really have to do is toss your salad mix-ins with your slaw dressing of choice.
What Ingredients Do You Need To Make Our Coleslaw Recipe?
To make this coleslaw recipe, you’ll need ingredients for both the dressing and the salad. I love sesame oil, so this is an asian slaw dressing sesame oil based. For the salad: Napa cabbage, red cabbage, green cabbage, red bell pepper, shredded carrots, green onions, cilantro and pineapple. How ‘bout that flavor combo? It doesn’t end there! For the dressing: rice wine vinegar, sesame oil, vegetable oil, creamy peanut butter, soy sauce, brown sugar, ginger root, garlic, fresh lemon and lemon zest. Use peanuts and sesame seeds to garnish. Ugh. So good.
Is This Coleslaw Dressing Creamy?
Yep! The peanut butter gives this coleslaw dressing a light, creamy texture. Never heavy or thick, but creamy for sure.
Can Coleslaw Mix Be Used Instead?
Yes, you could technically use a pre-packaged coleslaw mix if you’re in a pinch, but I do recommend making this from scratch. Sometimes, coleslaw recipes like the Asian slaw Nigella recipe, can seem a bit daunting. My recipe for Asian Coleslaw, however, is not. In short, my best advice here is to grab the fresh ingredients when you can, but take no shame if you’ve got to use a bag of coleslaw mix every now and then!
More Delicious Coleslaw Recipes:
There are an abundance of delicious coleslaw recipes kickin’ around on the world wide web. From my tasty recipe (provided below) to the Cooper’s Hawk Asian Slaw recipe, you’ll stumble across dozens of variations. Here are a few you should definitely try!
KFC Coleslaw Recipe
Is there anything better than the KFC Coleslaw Recipe?! It’s fresh, simple and flavorful. It goes with pretty much everything. Try our recipe and let us know what you think!
In my opinion, the best kind of coleslaw is homemade coleslaw. This recipe for Asian Coleslaw is completely homemade, and it’s so fresh and delicious every single time. Is it still homemade if you use bagged mix, I won’t tell!
Easy Coleslaw Recipe
Speaking of a bagged mix…
You can save time using an easy coleslaw recipe that does include a pre-packaged mix, and still serve up a ton of flavor! We’ll touch on that one at a later date.
Southern Coleslaw Recipe
If you’re looking for a super creamy coleslaw recipe, then a southern coleslaw recipe is what you really want. Often made with mayo, milk and buttermilk…it doesn’t get much creamier! You can use this creamy base to create a spicy asian slaw that goes perfectly on fish tacos as well.
Traditional Coleslaw Recipe
With so many recipes available, it’s hard to pinpoint what exactly a traditional coleslaw recipe might be. Good thing you’ve found yourself here, because I can tell you. A traditional coleslaw recipe doesn’t differ much from the aforementioned easy coleslaw recipe. A couple tips: Use fresh red cabbage, green cabbage and shredded carrots. Oh! Add a dash of horseradish too. Yum.
Some people prefer light coleslaw, some people prefer creamy coleslaw. There’s no reason to take sides when you can have both. My recipe for Asian Coleslaw is both creamy and light! Honestly, a good many coleslaw recipes are like this – except for good old fashioned southern slaw! Which is worth every single, slightly heavy, creamy calorie…btw.
Vinegar coleslaw is a great alternative to a creamy slaw. It has a tangy taste but can be sweetened up with a tablespoon of honey or sugar. Use apple cider vinegar for incredible taste and health benefits!
Recipe Notes for the Best Coleslaw Recipe:
Make Ahead: Yes of course! Whip it up no more than 8 hours in advance, and serve chilled.
What Do You Serve With Asian Coleslaw? You can get fancy and serve it with a plate of tasty Huli Huli Chicken or go casual and serve with burgers and hot dogs! It really works either way.
Asian Coleslaw Recipe
This Asian Coleslaw recipe is so light and refreshing, yet creamy at the same time. We know that you’ll love it…we just can’t wait to hear how much! Make sure you leave a comment below so we know how wonderfully it’s turned out for you.
This Asian Coleslaw is fresh and crunchy (pineapple and red bell pepper, yum!)...and tossed to perfection in a delicious homemade peanut sauce.
- 3 Tablespoons Rice Wine Vinegar
- 3 Tablespoons Vegetable Oil
- 1 Tablespoons Sesame Oil
- 3 Tablespoons Creamy Peanut Butter
- 1 1/2 Tablespoons Soy Sauce
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Fresh Ginger Root, Minced
- 1 Tablespoon Garlic Minced
- Zest Of Two Limes
- Juice Of Two Limes
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 4 Cup Napa Cabbage, Finely Shredded
- 1 Cup Green Cabbage, Finely Shredded
- 1 Cup Red Cabbage, Finely Shredded
- 1 Red Bell Pepper, Thinly Sliced
- 1/4 Cup Carrots, Shredded
- 1/2 Cup Green Onions, White And Light Green Parts Only, Thinly Sliced
- 1 Cup Cilantro, Chopped
- 1 (20 Ounce) Can Crushed Pineapple, Drained
- 1-2 Tablespoons Sesame Seeds
- 1/2 Cup Peanuts, Rough Chopped
In a large bowl, whisk together the 12 dressing ingredients until smooth and well combined.
Add cabbages, carrot, green onion, cilantro and pineapple then mix until evenly coated.
Cover bowl and refrigerate 1-2 hours, or until, cabbage has broken down to coleslaw texture. Stir well, drain discarding the excess liquid, and arrange on a platter. Sprinkle the top with sesame seeds, peanuts and serve.
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