Asian Slaw

Total Time:
20 min
20 min

4 to 6 servings

  • 1 (3-inch) piece ginger, grated fine
  • 1/2 cup rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 lime, juiced
  • 2 tablespoons sesame oil
  • 1/2 cup peanut butter
  • 1 head Napa cabbage, sliced thin
  • 1 red bell pepper, julienne fine
  • 1 yellow bell pepper, julienne fine
  • 2 serrano chiles, minced fine
  • 1 large carrot, grated fine with a peeler
  • 3 green onions, cut on the bias, all of white part and half of the green
  • 2 tablespoons chiffonade cilantro
  • 2 tablespoons chiffonade mint
  • 1/2 teaspoon ground black pepper

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

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4.4 30
Loved this recipe. i used half of the dressing for a broccoli slaw with red pepper, green onions, carrots, mint and extra sesame oil and then with the rest I did a vermicelli salad with green onion, peanuts, mint and some extra lime juice. served with pork satay. fresh, delicious, and good for leftovers. item not reviewed by moderator and published
great recipe - can riff with lots of additional ingredients. I put less peanut butter (about 2/3 of what recipe asked for to cut the fat down and worked just fine item not reviewed by moderator and published
Great! I added cooled Japanese somen noodles and this made a great main course entree. Will make again! item not reviewed by moderator and published
Did not like the peanut butter base. item not reviewed by moderator and published
Super tasty. We used half a head of red cabbage and half of white cabbabe, and added seitan and udon noodles. item not reviewed by moderator and published
My local food emporium did not have a single cabbage I would buy, even plain old cabbage on sale at $.38/lb. So I bought two packages of broccoli slaw mix and otherwise followed the recipe. Today, the third day, it was still very flavorfull and crisp. item not reviewed by moderator and published
Really easy. Really nutritious. Really scrumptious. I'm taking it for lunch tomorrow. I hope they don't mind yum yum noises in the teacher's lounge. item not reviewed by moderator and published
might have been okay, but I think the proportions were off. I love peanut butter, but here it was too heavy handed--maybe halve it. item not reviewed by moderator and published
It must be said, Alton is a genius. I added garlic, cut back to 1/2 of a serrano chili and did add a touch of brown sugar (a nod to teriyaki sensibilities). What a terrific way to up our cruciferous vegetable intake! I added some mai fun (skinny rice noodles), tucked it into a butter lettuce leaf with some cucumber sticks and dry roasted peanuts, and wrapped all in moistened spring roll rice papers (trang deo). I bias cut them to serve. Keep the dressing separate and use as needed, or serve as extra dipping sauce. Try this one! item not reviewed by moderator and published
As other reviewers mentioned, I almost hate to use the word slaw, as most people associate it with a "bad" experience! I have used this recipe for years now. Tonight I used regular store bought slaw mix, along with thawed french cut green beans. One thing I noticed, this recipe used to note- dress and serve immediately. Other wise, yes; left to sit or left overs will draw the water out of the cabbage. I try to make only enough for one meal. Can always find a use for the left over dressing. And like any other recipe, adjust tartness / sweet to your own personal preference. :Thanks Alton- item not reviewed by moderator and published

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