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Asian Coleslaw

What you need: 

5 tablespoons peanut butter
5 tablespoons vegetable oil
5 tablespoons rice wine vinegar
3 tablespoons brown sugar
3 tablespoons soy sauce
2 tablespoons minced ginger root
1-1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups Napa cabbage shredded
2 red or yellow peppers, thinly sliced
2 carrots, julienned
4 green onions, chopped
1/2 cup chopped fresh cilantro

What you do: 

1. Dressing: In a bowl, whisk together the peanut butter, vegetable oil, rice wine vinegar, brown sugar, soy sauce, ginger, and garlic.
2. Salad: In another bowl, combine the green cabbage, red cabbage, Napa cabbage, bell peppers, carrots, green onions, and cilantro.
3. Just before servings, pour the dressing over the salad; toss to combine.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


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This is so freaking tasty!  I played with the recipe a little bit - used dried ground ginger instead of fresh, garlic powder instead of fresh, agave nectar instead of brown sugar, no oil, rice vinegar instead of rice wine vinegar, and I used chunky peanut butter.  I made a whole lot less too and used different veggies.  It sounds like a massacred the original recipe, but I didn't really.  It is great! ;)b


This was amazingly delicious! I'm obsessed with peanut butter so I thought this was great. It made my day! I didn't have any napa cabbage soI added more green cabbage instead. I also didn't have any peppers but it was still yummy. That dressing is awesome. I imagine you can put into alot of things like noodle dishes, etc. Thank You! Thank You!




This salad was fantastic! Not only did it taste deelish, all the colors and textures made it beautiful to look at too! We added some vegan chicken patties on top to make it a bit more hearty.

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