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Asian peanut slaw

I didn’t have high hopes for this, but I thought the flavor combos were interesting. I oversalted the cabbage (it only needs 1 tsp for every handful), so overall the dish was too salty. However, the flavor combos were fun and I would definitely make this again. Here is the recipe how I made it. I combined Alton’s Recipe and a popular recipe from All Recipes.

Asian Coleslaw


  • 3 tablespoons rice wine vinegar
  • 2 tablespoons vegetable oil
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon and 1-1/2 teaspoons brown sugar
  • Juice of 1 lime
  • 1 tablespoon minced fresh ginger root
  • 2-1/4 teaspoons minced garlic
  • 4 cups thinly sliced green, red, or napa cabbage
  • 2 carrots, julienned
  • 3 green onions, chopped
  • 1/4 cup chopped roasted salted peanuts
  1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, lime juice, brown sugar, ginger, and garlic.
  2. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

1/5 of the recipe is 184 calories according to the original All Recipes recipe.


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