This delectable Asian coleslaw is one of the most refreshing and insanely delicious coleslaw recipes in my arsenal. Its one of the perfect salad recipes for easing into the smooth groove of the warm summer months and it makes an ideal plus one tag along for those friendly backyard barbecues. I’m tellin’ ya’- other Asian salad recipes are no match for this tasty concoction.
It’s got the sweetness of carrot salad, the crunch of summer veggies, and the lure of creamy homemade peanut sauce. It’s a perfect match for my KFC coleslaw! I like to serve it with air fryer egg rolls but it goes with so many other things too. Just wait until you try this stuff!!
Let’s get cooking….
- A wonderful way to ease into the smooth groove of summer.
- It’s simple as heck to make
- The peanut butter gives this coleslaw dressing a light, creamy texture. Never heavy or thick, but creamy for sure.
How To Make Asian Coleslaw Recipe
Serving up this simple coleslaw recipe is a cinch! Just chop up the veggies and mix up your creamy peanut sauce in a different bowl. Now combine the two and refrigerate for a couple of hours before serving. Garnish and enjoy…..immensely!
So, here’s the thing. This recipe is so incredibly simple to make that there really aren’t a lot of notes but there is one thing. I do recommend using fresh cabbage and veggies. The bagged mix will work in a pinch but the fresh stuff blends so nicely with the creamy homemade peanut sauce. It’ll drive your taste buds crazy!
Coleslaw Recipe Ingredient Notes
Just about any coleslaw recipe involves chopping veggies unless you buy the mix. Here’s a tip on shredding and coring the cabbage with ease. Most slaw recipes call for about 1/8-inch shreds, but you can adjust that according to your preference.
If you’ve got the time you can store your shredded cabbage between paper towels while you whip up the peanut sauce. It draws out the moisture and softens the cabbage a bit for an extra creamy slaw.
Tools to Make
Whipping up this amazing coleslaw doesn’t require anything extraordinary. Literally – nothing. All you need is your chopping knife, a couple of bowls, and a covered container that can go into the fridge. Easy peasy!
How Long Can You Keep This In The Fridge?
While this is a yummy no mayo coleslaw, it is made using a delicious vinegar-based peanut sauce. That being said, it does need to live in the fridge and it’ll stay scrumptious for up to 3 days.
Can You Freeze This?
Unfortunately, this delicious coleslaw just doesn’t freeze well but that shouldn’t be a problem. You’re gonna’ want to gobble this stuff up right away. I often have trouble waiting for the 2-hour chill time.
Make Ahead Tips
Your awesome coleslaw will be at its best if you give it about 2 hours of chill time before serving. There’s a sweet spot where the cabbage starts to soften just a bit and it makes the most delectable coleslaw. Feel free to make this dish in advance but no more than 8 hours before serving.
This tangy coleslaw is ideal for large summer gatherings because it goes well with all those warm-weather foods we love so much. It pairs nicely with shoyu chicken, huli huli chicken, or honey garlic chicken as mentioned previously.
I’ve even been known to serve it with hotdogs and hamburgers. It’s picnic-ready and potluck approved!
Luckily, this Asian coleslaw recipe is a very flexible and forgiving recipe so its easy to tweak into even more flavors. Here are some easy variations you may enjoy.
- A few simple swaps will turn this into an addictingly delicious crack slaw.
- Turn this into a yummy red cabbage slaw by omitting the green and Napa cabbage.
- Incorporate a little subtle heat for some South of the border Mexican coleslaw.
- Grab those Chinese turnips and make some jicama slaw with a slightly sweet nutty flair.
- Serve up a slightly sweet Asian cabbage salad with red cabbage and a few other goodies you’ve probably got on hand.
- 3 tablespoons rice wine vinegar
- 3 tablespoons vegetable oil
- 1 tablespoon 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 cups 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.
If we’ve awakened that craving for coleslaw with a truly refreshing twist, then here’s some other recipes that may appeal to you. Give them a try!
- Cabbage Slaw – Even better than grandma used to make!
- Apple Slaw – The best of coleslaw with a sweet little twist.
- Broccoli Slaw Recipe – Potluck and picnic-ready.
- Vinegar Coleslaw – Wake up those taste buds with this tangy recipe.
- Sweet Coleslaw Recipe – Perfect for those backyard barbecues and Sunday dinners.
Asian coleslaw is a super delectable rendition of the summer veggie salad we all know so well. It’s swimming in a light creamy peanut sauce that’s just absolutely sensational and it pairs well with so many summer dishes.
Next time you need a quick summer side dish, or you’ve got a craving for the best crunchy creamy coleslaw, reach for this recipe. It does not disappoint!