Asian Slaw

Total Time:
20 min
Prep:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    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.
    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
    Great! I added cooled Japanese somen noodles and this made a great main course entree. Will make again!
    Did not like the peanut butter base.
    Super tasty. We used half a head of red cabbage and half of white cabbabe, and added seitan and udon noodles.
    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.
    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.
    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.
    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!
    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-
    this recipe was great, a nice change from the everyday coleslaw. The peanut butter gave it an interesting mouth feel.
    I was beyond disappointed with this recipe after the time I invested in prepping all the veggies and making the sauce. I wish I had spent some time reading the suggestions in the comments beforehand. The sauce is way too tart and the mint and cilantro (both of which I usually love) just don't seem to work well with the other ingredients. Maybe I'll try adding some honey as someone had suggested to temper the tartness.
    Yes, definitly use natural peanut butter and ADD some granny smith apple. Really makes it perfect.
    Very delicious dressing. I really loved it ! worth to try it.
    I used banana peppers in place of the serrano chiles as I thought the ginger would make it hot enough and it certainly was altho' the addition of honey--as some had suggested-- toned it down a bit. I added 1/2 cup of banana peppers instead. I used the dressing over chicken tenders and rice and it was a real hit at the dinner table!
    I made this recipe for a family BBQ and everyone absolutely loved it! I added honey to the dressing as some of the other reviewers suggested, and that worked well to make it a little less tangy. I'll definitely do this one again!
    Every time I have made this slaw, I have put the kids to work peeling, chopping, etc. They love what they've made. The combination of peanut butter, sesame oil, and honey (I add this to offset the natural peanut butter with no sugar) is a fantastic treat for the taste buds. My son and his friends will eat this stuff until they hurt. Best part - it's good for you.
    Made this with asian style braised ribs. It was a hit.
    I really enjoyed this slaw, but beware: I used peanut butter that had sugar in it (regular Jif) and it was too sweet. I was disappointed and had to add extra vinegar and soy to balance it out. Unless you like extra sweetness, use unsweetened peanut butter! Also, since Napa cabbage varies in size from head to head, I made the dressing in a separate bowl and added it a little bit at a time until it was dressed perfectly. I only used half the dressing. Will make again!
    I made this for a family event, and people really liked it. The dressing was really good.
    This was a huge hit with my younger children, husband, picky friend and even my pregnant neighbor who just had the baby last week and requested I make this again for her now that she is home with the newborn. A little bit of work, but well worth it (I think I'll get faster with time).
     

     
    Thanks for a great recipe!
    This is a great alternative to regular slaw. We served ours with an asian-inspired grilled salmon and it was a big hit. It's so fresh-tasting. I think I'll make it again tonight!
    I added brown sugar and a bit of crushed red pepper to the dressing (I didn't find the dish overly spicy like some of the other reviewers). Yum. Alton rules.
    I found that this recipe was delicous, but it was nessicary to adjust the quantities of a few of the ingredients. The peppers were much to hot and overpowered the dressing, and an entire head of cabbage was just too much for the amount of dressing.
    We loved this recipe at my house.
     

     
    It took a bit of time as far as prep, but it was well worth it.
     

     
    The freshest coleslaw EVER! Delicious and Nutritious!!!!
    A magnificent - and EASY - recipe! Serve it alone or alongside just about anything!
    A bit time consuming to make, but well worth the effort. I added peanuts and black sesame seeds and it was awesome. A word of caution - depending on the size of your head of napa cabbage, watch how much serrano chili you put in (and also use gloves when cleaning the seeds!!). I had a smaller head of cabbage and the dish came out with some definite heat, and I love spicy foods. But the serranos burned my fingers for 2 days!
    I made this tonight, and while I enjoyed it reasonably well, my husband didn't care for the flavor of the cilantro or mint. I thought maybe it might be a good idea, if you don't want a strong burst of those flavors, to put them in the dressing and blend them in that way so you get the mild flavor throughout the salad. Or if I were to make it again, I might not use the cilantro or mint. The dressing seemed a little excessively tart to me so I added a bit of honey, which smoothed it out. We served it with thai rice noodles and sauteed tofu, which were nice accompaniments. It is a good way to get lots of veggies at once.
    I have made this slaw several times with varying degrees of spiciness (depending on the crowd).
     

     
    One issue I have though, is that when you refrigerate the leftovers, some water (from the cabbage?) pools up and i have to mix it all up to combine again. Any suggestions?
    I have made this recipe many times..... great refreshing Thai taste. I halve the recipe for just my husband and myself, and with some stir-fried chicken, makes a great meal. I have substituted regular cabbage, which works fine too, and I don't always use all the dressing if the cabbage head is small or if I want the spicy dressing for another use (sauce or marinade for meats). We enjoy Alton Brown's show -- very informative and helpful.
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