Monday, April 5, 2010

Asian Slaw

I like cabbage - I always have, even as a little girl. Maybe it had to do with the fact that I grew up in Germany and I was always exposed to Sauerkraut from a young age. Or, maybe it was because my mom always had red and white cabbage in her garden and with that, there was never a lack of cabbage dishes especially in the winter months. Whatever the reason though I still love it to this day and I'm glad the rest of my family shares my love.

One of my favorite side dishes for a BBQ meal is Coleslaw. Unfortunately creamy coleslaw isn't always the perfect accompaniment. A couple of weeks ago it was one of those occasions. We had decided on a Korean BBQ for dinner. Deliciously marinated chicken, short ribs and flank steak along with rice which was the obvious choice but I wasn't sure what else to serve. I had made an Asian Cucumber Salad before that was well received but a quick look in the fridge and I saw that I was out of red onions and cucumbers. After further investigation of my vegetable drawer I decided on making an Asian Slaw.

A lot of recipes online for Asian Slaw called for Nappa Cabbage and while there is absolutely nothing wrong with Nappa Cabbage (in fact we really like it) it wasn't what I was going for. After looking at several recipes I took a little bit of this and little bit of that out of all of them and came up with my own version containing a bag of coleslaw mix along with bell peppers, serrano chillies, green onions, cilantro and a fantastic dressing which turned this into a show stopper worthy of any Asian meal.

We really enjoyed this slaw, so if this inspired you as well then give it a try at your next BBQ or Potluck.

Asian Slaw
~serves 6~

1 tablespoon freshly grated ginger
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
1 1/2 tablespoons honey
2 tablespoons sesame oil
1/4 cup peanut butter
1 bag coleslaw mix with carrots
1 red bell pepper, julienne fine
2 serrano chiles, minced fine
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons cilantro, chopped
Sesame seeds (optional)

In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, honey, oil, and peanut butter.  In a large bowl combine all the other ingredients and the toss with dressing. Sprinkle with sesame seeds if desired.


  1. It's still early morning and this post is making me very hungry for asian slaw - which I love!

  2. man it looks soooooooo good to me right now!


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