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Asian Slaw Recipe

Asian Slaw

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on November 16, 2012

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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.

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  • on October 22, 2012

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    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

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  • on July 06, 2011

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    Great! I added cooled Japanese somen noodles and this made a great main course entree. Will make again!

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  • on April 12, 2011

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    Did not like the peanut butter base.

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  • on November 18, 2010

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    Super tasty. We used half a head of red cabbage and half of white cabbabe, and added seitan and udon noodles.

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  • on June 16, 2010

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    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.

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  • on April 27, 2010

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    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.

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  • on April 01, 2010

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    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.

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  • on January 22, 2010

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    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!

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  • on November 19, 2009

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    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-

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