Recipe courtesy of Ali Rosen

Kicked-Up Coleslaw

I've been lucky enough to live and travel a lot in Asia, and the most important lesson I try to take with me every day is not to be afraid of bold flavor. This dish is a perfect example of that. Yes, coleslaw is a somewhat ubiquitous and familiar side, but that doesn't mean it has to be boring. You can subtly change the flavors without alienating the traditionalists and make it more exciting for everyone. A coleslaw is just a cabbage salad, and if you skip the mayonnaise-based dressing, it's a blank canvas. With ginger, salt, and zesty lime, this dish is light and fresh and frames cabbage in a whole new way.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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4 cups sliced green or red cabbage (about 1 cabbage)

1 cup roasted unsalted peanuts, chopped

1/2 cup carrot peels

1/2 cup thinly sliced scallions

1 1/2 tablespoons soy sauce, plus more if needed

1 tablespoon sesame oil

1 tablespoon red wine vinegar

2 teaspoons grated fresh ginger

Juice of 1 lime (about 1 tablespoon lime juice), plus more if needed

Pinch kosher salt, plus more if needed


  1. Toss all ingredients in a bowl and taste, adding additional soy sauce, lime juice or salt as needed. Serve.

Cook’s Note

How to Bring It: This can hold up to a day covered in a fridge. Toss well before serving.

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