Asian Coleslaw

Name: Asian Coleslaw
Total time: 15 min
Yield: 10 Servings
Ingredients: 6 tablespoons rice wine vinegar; 6 tablespoons vegetable oil; 5 tablespoons creamy peanut butter; 3 tablespoons soy sauce; 3 tablespoons brown sugar; 2 tablespoons minced fresh ginger root; 🧄 1 ½ tablespoons minced garlic; 🥬 5 cups thinly sliced green cabbage; 2 cups thinly sliced red cabbage; 2 cups shredded napa cabbage; 2 red bell peppers, thinly sliced; 🥕 2 carrots, julienned; 6 green onions, chopped; ½ cup chopped fresh cilantro

Cost $10, save $5

Source: Recommended by CookPal

15 Min
10 Servings
$10

Asian Coleslaw

Cost $10, save $5

Source: Recommended by CookPal

15 Min
10 Servings
$10

INGREDIENTS

Dressing
- 6 tablespoons rice wine vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger root
- 🧄 1 ½ tablespoons minced garlic
Coleslaw
- 🥬 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 cups shredded napa cabbage
- 2 red bell peppers, thinly sliced
- 🥕 2 carrots, julienned
- 6 green onions, chopped
- ½ cup chopped fresh cilantro

STEPS

Gather all ingredients.

To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.

To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.

When ready to serve, pour dressing over cabbage mixture and toss well to combine.

NUTRIENTS

Per 1 serving

🔥

184

Calories

4
Protein
16
Carbs
13
Fats

💡 Prepare the dressing ahead of time and store it in the fridge for up to 3 days for convenience.Use a mandolin slicer for evenly sliced vegetables.For a spicier version, add a dash of sriracha or chili flakes to the dressing.