Easy Asian coleslaw with peanut butter.
This Asian-style pointed cabbage salad is really good, – and it takes next to no time to make.
Serve the Asian coleslaw with a grilled steak, with chicken, with crisp spring rolls or with a pork fillet.
The cabbage salad and the dressing can easily be prepared earlier in the day, but wait to combine the salad and dressing until just before serving – otherwise the texture goes limp and dull.
Soy sauce dressing
If you find soy sauce tends to make things too salty, buy a reduced-sodium one – there are plenty on the market these days.
In the video I use crunchy peanut butter, but I would actually recommend smooth peanut butter, – then again, use whatever you have in the cupboard.
The dressing can easily be made ahead and kept in the fridge until you are ready to assemble the salad.
You can also toss the salad with a couple of tablespoons of sesame seeds, which is really good.
I hope you will try my recipe for Asian coleslaw, you will find it below.
Try it with a serving of my crisp spring rolls – a lovely combination. Click here for the recipe for crisp spring rolls.
Garnish your cabbage salad
I topped my cabbage salad with extra spring onion, chopped peanuts and sesame seeds.
I also love microgreens; both the flavour and the look make the salad so inviting to me.
This one is topped with a small handful of rocket shoots, which taste wonderful and go very well with the other ingredients.
A handful of cress would also be delicious – or otherwise a little finely chopped parsley or coriander, if you like it.
Asian coleslaw
Ingredients
Asian coleslaw
- 1 small pointed cabbage (sweetheart cabbage)
- 200 g carrots
- 3-4 spring onions
- 1 handful peanuts, roughly chopped
- Sesame seeds for the top (optional)
Dressing
- 50 ml soy sauce
- 2 tbsp peanut butter
- 1 lime, juice of
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, grated or crushed
- 1-2 tsp soft light brown sugar
Method
Dressing
- Combine the ingredients for the dressing, stir well and set aside. The peanut butter can be a little stubborn to stir in, but it will come together.Use a reduced-sodium soy sauce if you find regular soy sauce too salty.
Asian coleslaw
- Shred the pointed cabbage finely. You can use half red and half green pointed cabbage, if you like.
- Coarsely grate the carrots and finely slice the spring onions.I prefer to use grated carrots, as I find them "drier" in texture, which keeps the salad from getting too wet. But do whatever suits you.
- Combine the vegetables in a bowl, add the peanuts and most of the dressing. Hold a little back, and decide for yourself whether you want to add it all.
- Toss the salad well, top with sesame seeds if you like, and serve straight away.
Nutrition
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