Published May 5, 2016. Updated May 14, 2019
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ThisAsian Slawis packed with crisp veggies and fresh cilantro and is tossed in a creamy Thai peanut dressing. This is the perfect side dish for grilled chicken or shrimp, and it’s so easy to make!
Asian Slaw with Peanut Dressing
Crisp cabbage salads/slaws are the best! I’ve always loved coleslaw, and this is basically a Thai spin on American coleslaw.
Yes, it tastes entirely different but in such a good way! I’ll eat just about anything when it’s covered in a Thai peanut sauce.
I absolutely love the blend of flavors and textures here with the fresh cilantro and green onions, the crisp bell peppers and cabbage, the crunchy carrots, and that incredibly simple yet addictive slightly sweet, slightly sour,slightly salty, creamy peanut sauce.
This is the perfect side dish to your favorite Asian chicken recipes. Toss in some grilled chicken breasts and serve it up for lunch. Either way it’s going to be a win!
Asian Slaw Ingredients
For the Asian slaw base, you’ll need:
- Shredded cabbage
- Matchstick carrots
- Bell pepper
- Green onions
- Cilantro
And for the creamy Thai peanut dressing, you’ll need:
- Creamy peanut butter
- Lime juice
- Rice vinegar
- Soy sauce
- Honey
- Brown sugar
- Sesame oil
- Sriracha
- Ginger
- Garlic
How to Make Asian Slaw
- Prep the veggies, then add to a large salad bowl and toss to combine.
- In a small mixing bowl, whisk together the Asian slaw dressing ingredients. Pour over veggies.
- Toss slaw to distribute the dressing, then garnish with sesame seeds.
Can I Make This Slaw in Advance?
I wouldn’t recommend tossing the slaw with the dressing until you’re ready to eat it, just because the cabbage gets soggy as it sits in the dressing. If you want to prep this slaw in advance, I recommend tossing the vegetables together and storing them separately from the dressing. Simply combine everything once you’re ready to enjoy!
Is There a Peanut Butter Substitute I Can Use?
If you’re allergic to peanuts, you may be able to substitute tahini in the Asian slaw dressing. I haven’t tried this myself, but I’ve had readers report success with this substitution. Obviously, the flavor will be totally different from the recipe I made, but I think the slaw would still taste good.
Tips for the Best Asian Slaw
- You don’t have to toast the sesame seeds before garnishing the slaw (although you totally can if you prefer the flavor of toasted sesame seeds!).
- If you have a sesame allergy, you can omit the sesame oil in the dressing. The flavor won’t be quite as deep, but it will still be delicious.
- You could make this slaw a meal by adding grilled chicken to it.
More Easy Side Dish Recipes You’ll Love:
- Classic Coleslaw
- Garden Veggie Pasta Salad
- Greek Orzo Salad
- Cowboy Caviar
- Quinoa, Black Bean and Mango Salad
- Broccoli Apple Salad
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
Asian Slaw with Peanut Dressing
A delicious Thai-inspired slaw salad made with crisp shredded cabbage, carrots, and bell pepper. It's tossed with a flavorful, creamy peanut dressing and served cold.
Servings: 6
Prep15 minutes minutes
Ready in: 15 minutes minutes
Instructions
Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if needed you can season with a little salt).
Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.
Notes
- You can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve.Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings.
- Recipe source: inspired by Once Upon a Chef
Nutrition Facts
Asian Slaw with Peanut Dressing
Amount Per Serving
Calories 169Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 369mg16%
Potassium 365mg10%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 14g16%
Protein 3g6%
Vitamin A 4555IU91%
Vitamin C 62.6mg76%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Salad
Cuisine: Thai
Keyword: Asian Salad, Peanut Dressing
Author: Jaclyn
FAQs
The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.
How to make coleslaw Jamie Oliver? ›
Peel the onion and shallot, and slice as finely as you can, along with the cabbage, if using. Add these to the bowl of veg. In a separate bowl, mix half the lemon juice, a lug of extra virgin olive oil, yoghurt and mustard. Pick the herb leaves and chop, then stir into the dressing.
What is creamy coleslaw made of? ›
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
Why is it called coleslaw? ›
The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds like "cole") meaning "cabbage salad". The "cole" part of the word ultimately derives from the Latin caulis, meaning cabbage.
Why did KFC stop selling coleslaw? ›
The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.
Why is KFC coleslaw so good? ›
Finely diced ingredients
Fresh ingredients are key to a good slaw, and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well.
What is in Mary Brown's coleslaw? ›
Coleslaw
Mary Brown's shreds fresh cabbage and carrots in house, and tops it with a creamy dressing.
Why does my homemade coleslaw taste bitter? ›
Solution: Ensure that you remove the core of the cabbage before shredding it. Cut the cabbage in half, then cut out the triangular core from each half. Old Cabbage:Issue: Older cabbage may develop a bitter taste. Solution: Use fresh cabbage for your coleslaw.
What is the best pre made coleslaw? ›
Reser's Coleslaw
Our forks just kept coming back to this tub of creamy goodness. The slaw is extra tangy, well salted, and still packs a satisfying crunch. If you want to give all the dads at the potluck something to gossip about, you have to serve up Reser's coleslaw. Flavor-wise, it's the best coleslaw we tried.
What is Amish coleslaw made of? ›
Amish Vinegar Slaw or Old Fashioned Coleslaw is lighter and tangier than a classic mayo based slaw. Made with shredded cabbage, onion, apple cider vinegar, and dry mustard. This is the perfect quick Side Dish that you can bring along to BBQs, potlucks, and family gatherings.
The roots of coleslaw recipes make their way back to ancient Rome. Roman citizens would often eat a meal featuring cabbage, eggs, vinegar, and other spices. On the other side of the globe, the Dutch founders of New York served a shredded cabbage salad. This is similar to today's 'slaw.
How far in advance should you dress coleslaw? ›
Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.) Refrigerate for at least 1 hour before serving.
Why is there no coleslaw at Chick-fil-A? ›
Chick-fil-A cut cole slaw from the menu in January to make room for a new "superfood" side of kale and broccolini in a maple vinaigrette dressing. Since then, devastated slaw fans have posted thousands of comments online begging the chain to bring back their favorite side.
Which country invented coleslaw salad? ›
Coleslaw
| A bowl of traditional Southern U.S. coleslaw |
|---|
| Alternative names | 'Slaw |
|---|
| Type | Salad |
| Place of origin | Netherlands, Germany |
| Serving temperature | cold or warm |
3 more rowsDog owners should not feed coleslaw to dogs because many ingredients, including onions and seasonings, are toxic to canines. Consuming large amounts of coleslaw can lead to serious health problems for dogs.
Why is it coleslaw and not cold slaw? ›
However cold your coleslaw may be, you are wise to spell it coleslaw. The word comes from a Dutch word (koolsla) that combines the Dutch words kool, meaning "cabbage," and sla, meaning "salad." Etymology is the main course.
What defines a slaw? ›
What is slaw? Slaw is a cold salad commonly made from sliced or chopped raw vegetables, especially cabbage or carrots, mixed with a dressing made with mayonnaise or vinegar. It often includes other seasonings and ingredients, such as onions and apples.
Is shredded cabbage the same as coleslaw? ›
Most people refer to sliced or shredded raw cabbage coated with mayo- or vinegar-based dressing as coleslaw (or just slaw). It may also contain lemon juice, onions, shredded carrots, slivered almonds, and even fruit.
What is the plural of slaw? ›
Answer. The noun slaw can be countable or uncountable. In more general, commonly used, contexts, the plural form will also be slaw. However, in more specific contexts, the plural form can also be slaws e.g. in reference to various types of slaws or a collection of slaws.
