| Total: | 45 min |
| Prep: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 tablespoon salt
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon chile paste
- 3 tablespoons creamy peanut butter
- 1 teaspoon fresh ginger, grated
- 2 carrots, shredded
- 1 cup bean sprouts
- 4 scallions, julienned on the bias
- Salt and pepper, to taste
- 2 tablespoons sesame seeds, for garnish
Instructions
- Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy.
- In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 146 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 565 mg |
| Serving Size | 1 of 8 servings |
| Calories | 146 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 565 mg |
Reviews
All I tasted was the vinegar. Could not even taste the peanut butter. I ended up throwing it away.
Great with Ina’s Asian Grilled Salmon. Added chopped dry roasted peanuts for added texture and flavor.
Love this recipe. Perfectly proportioned ingredients. I like to add dried cranberries also if I have them. Thank you for sharing
The dressing contained too much rice vinegar for my taste. The oil to vinegar ratio is way off. Also, while I am happy that it is a healthy recipe, I believe just a little sugar would have been a nice addition to the dressing and would help to cut some of the acidity. Next time I would try 1/4 cup of rice vinegar instead of 1/2 cup and perhaps add some vegetable oil and a teaspoon or more of sugar.
I was trying out several Asian Slaw recipes and this one is a Winner! Can’t get enough of this Asian Slaw, it brings a smile to your guest face.
After all the chopping is done…this is quite an easy dish to make! It was delicious. I made it with Asian style pulled pork and Chinese steamed buns. It all came together very nicely. I used only one table spoon of sesame oil and no additional salt…just the salt from the soy sauce. I added only a bit at a time so that I would find that right balance of cabbage to dressing. It came out great! I’ll make it again.
Made this on the side of Sesame seared Ahi Tuna and japanese white rice and it was a total winner. I felt no need to make a second side dish (and was concerned about this beforehand, though appetizers were on the hearty side). I would recommend using the seasoned rice wine vinegar (typically used for sushi rice) rather than the plain rice vinegar, as it offers a nice, mild sweetness to the dressing. I used natural unsweetened peanut butter. I didn’t end up using all of the dressing, either because of personal taste, or because I might have had a smaller head of green cabbage. Per other reviews, I reduced the amount of salt to just over 2 tsp, and used sea salt.
you might try using kosher salt instead of regular table salt…this sounds crazy, but it’s less salty tasting:)
This was so easy and so tasty. This will become a regular in my household. One the best things I found was that if you buy the pre-cut/shredded and bagged cabbage at Trader Joes. It was prewashed and already dry so there’s no rinsing needed and you won’t have to add the extra salt to dry it out. Plus the prep time was reduced immensly.
I tried to follow the directions perfectly, but in the end it turned out too salty for my taste. I’m wondering if you are suppose to rinse the cabbage after you pour the salt on it???