Asian Slaw
Show: Good EatsEpisode: Salad Daze II: The Long Arm of the Slaw
Rate This RecipeRead users' reviews (28)
- Recipe categories: Meat, Pork, Nuts, Vegetables, Carrot, Cabbage, Peppers,
- recipe
- ratings & reviews(28)
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Food Network’s Most Popular
-
Recipes
-
Videos
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
The Contessa's Mac and Cheese
(05:14)
-
Creamy Macaroni and Cheese
(04:09)
-
NYC On the Go
(01:03:00)
-
Ham and Cheese Spirals
(02:46)
-
Paula's Summer Macaroni Salad
(02:05)
-
Mac and Cheese Throwdown
(03:01)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Texas Rib-Eye Steak
(02:57)
-
Best Ever Mac and Cheese
(02:54)
-
Yummy Bacon Wrapped Appetizers
-
Photo Galleries
-
Summer Cookout Salad Recipes
40 Photos
-
Spring Weeknight Dinners
20 Photos
-
Memorial Day Dessert Recipes
9 Photos
-
Things to Grill in Foil
11 Photos
-
Great Grilled Vegetables
19 Photos
-
Spring Desserts for Entertaining
13 Photos
-
Healthy Chicken Recipes
28 Photos
-
Recipe of the Day: What to Cook in June 2012
36 Photos
-
Best BBQ Rib Recipes
23 Photos
-
BBQ Side Dish Recipes
25 Photos
-
Summer Cookout Salad Recipes
-
Topics
See More Recipes Like This From Food.com
100+ Sweet and savory ideas and how-to videos to build the perfect cupcake. Get It Now
Access Food Network anywhere, anytime, including all your favorite recipes from star chefs. Check It Out
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Average Rating:
Total Reviews: 28
Showing 1-10 of 28
Sort by:
SELECT
By melochan
Alexandria, VA
on July 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great! I added cooled Japanese somen noodles and this made a great main course entree. Will make again!
By becapa
NC
on April 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Did not like the peanut butter base.
By stephy1771
Washington
on November 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super tasty. We used half a head of red cabbage and half of white cabbabe, and added seitan and udon noodles.
By idalizblalock_1...
Summerville, 80
on June 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By Chef #1321778
Frederick, MD
on April 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By jvstaudte_12780819
San Francisco, 43
on April 01, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By thenIsaid
Indianapolis, IN
on January 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By VistaWinds
North Las Vegas...
on November 19, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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-
By michaelcaissejr...
charlton, NY
on June 10, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this recipe was great, a nice change from the everyday coleslaw. The peanut butter gave it an interesting mouth feel.
By klund835_11838200
Idaho Falls, ID
on May 01, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.