Asian Style Slaw

Consider it your lucky week…two CABBAGE recipes!  I know I know, it’s like you hit the jackpot!  You can thank me later.

The boyfriend and I got to host two fantastic friends for dinner last weekend, a double-date of sorts.  I was in a minor panic at the thought of cooking for two foodies, but luckily everything was enjoyed (at least so they said).  On the menu was asian style slaw, stir-fried veggies in peanut sauce with tofu and/or chicken and brown rice.  And for dessert, a homemade pumpkin pie with gingersnap crust (not quite on theme, but it was two days after Thanksgiving and I wanted some pie!) and some delicious gelato our friends brought us.  The food turned out good, but the best part was the company.  And said company requested some recipes, so here’s the first.

Coleslaw is great to make for a crowd, because cabbage is a relatively cheap vegetable and once you chop it up it grows from a head of cabbage to a gigantic bowl full.  I just wish I had made this a day ahead because the flavors really marinated together, and the slaw was even better the next day.  If i wasn’t lazy I would have added a diced jalapeño or two to the mix.  Also, the addition of fresh cilantro really made the slaw pop with flavor, so this is one case where I would not substitute dried.








Asian Style Slaw - makes one ginormous bowl.

Time: prep time:20 minutes(much less if you have a food processor to chop). Once made let sit for minimum of four hours, best to leave overnight.


1 head red cabbage, shredded

1 bell pepper(I used a yellow one but red, orange or green would work), chopped into small bite size pieces

1 small green apple, chopped into small bite size pieces

1 bunch fresh cilantro, removed from stems and roughly chopped

For the dressing:

1/3 cup pineapple juice

1/3 cup rice wine vinegar

2 tablespoons sesame oil (may substitute neutral oil like canola)

2 tsp brown sugar

spices:salt, pepper, cayenne pepper to taste

Garnish: more fresh cilantro, and chopped peanuts

Directions: Mix chopped veggies together in large bowl.  Mix dressing ingredients and add to veggies.  Allow to sit in the fridge, if possible stirring every hour(to prevent the veggies at the bottom from getting all the dressing).  I tasted mine to make sure there was enough dressing and ended up adding another splash of rice vinegar and a dash of salt.

I served with chopped peanuts and more fresh cilantro to garnish.








I also ate three bowls of coleslaw the next day and gave myself quite the tummy-ache.  Whoops.

Happy Weekend!!!

1 Comment

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One Response to Asian Style Slaw

  1. Kara

    Yay! I love the post- and I am so excited to make this salad next week!
    You are my chef-spiration.

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