Thursday, June 17, 2010

Not your mother's coleslaw

I got a couple of cabbages and this recipe from a friend about 15 years ago. It was a gift that lasted far longer than that first salad.

Asian Slaw

6 cups thinly sliced cabbage
6 thinly sliced green onions
6 oz snow peas - stringed and thinly sliced
1 large sweet red pepper thinly sliced
1/2 cup peanuts

Asian Dressing

whisk or shake together:

1/2 cup vegetable oil
1/3 cup rice vinegar
2 Tbsp toasted sesame oil
1 1/2 Tbsp soy sauce
salt and pepper to taste

Toss all vegetables and salad dressing together, top with chopped roasted peanuts

Notes and modifications:

I make a batch of this dressing and keep it around for putting on our everyday lettuce salads.

Leave off the peanuts if you're feeding someone with a peanut allergy.

You can substitute olive oil or peanut oil for vegetable oil, but the sesame oil really boosts the flavor, so I've never left it out.

I have made this with many different raw veggies when I don't have the right ingredients. I've subbed red onion for green onion, julienne raw carrots for red pepper or peas, etc. The key is to keep the volume of the salad about the same, and always have the cabbage and something onion like.


  1. Yum!!

    I have cabbage and carrots that I've already shredded. I think I'll add peanuts, some onion, and your dressing and call it lunch.

    One thing I would add if I had it handy, is cilantro. I wonder if basil would work? I have tons of that...I may experiment.

  2. I bet cilantro would be fantastic. Let us know how it turned out.