Asian Coleslaw Recipe is the perfect side dish that fits into my low-carb diet. So easy to make with fresh cabbage, shredded carrots, and a bushel of cilantro to top it off with crushed peanuts.
I love coleslaw, it doesn’t matter how it's made, I love it all. So when I ordered food from a Food Truck and found one that was exceptional in taste, I tried to remake it at home.
Some of the best food I have ever had is from a food truck. This Asian Coleslaw Recipe came from a delicious Asian food truck from Washington DC. Which is the only area that I have ever been with such a large selection of food trucks.
One of the many things that I loved about living in DC was the best Asian food and one thing that I miss living in Dunedin. I’m happy to add this recipe to my collection from my travels and now share it with you to enjoy.
It’s a simple recipe but packed with flavor which is what is so surprising when you dig into your first bite! I hope you Enjoy!
Step by Step on How to Make Asian Coleslaw Recipe {Low-Carb}
Easy to make with fresh cabbage, shredded carrots, and a bushel of cilantro to top it off with crushed peanuts. All you will need is a bowl and spoon to mix it together.
- Grated the ginger and a garlic clove, add to a small bowl.
- Add the miso, sugar, rice, vinegar and mayonnaise to the small bowl and mix together until everything has blended together. I always taste it at this point to add my salt.
- Shred the purple cabbage by slicing thin. Slice carrots and cucumber into julienne style and place everything into the larger bowl. Chop the cilantro to mix everything together.
- Pour the dressing into the big bowl and mix everything together.
- Add chopped peanuts and sesame seeds on top.
- Let it sit for about an hour in the refrigerator before serving to let the flavors blend together before serving.
Variations
- Add cashews instead of peanuts
- Try different cabbage
- Add thinly sliced red peppers
- Add a little honey instead of sugar
Ways to Serve
- Serve with Korean barbecue
- Goes great with spicy chicken cutlets.
- Make my Thai Ribs In The Oven Recipe
- The best is the Sweet And Spicy Korean Beef With Bao Bun
Tip
When I make the Asian Coleslaw Recipe, I will try to make it a couple of hours before serving so the flavors are able to blend in together. I gives it a richer taste.
More Asian Recipes
- Low-Carb Teriyaki Beef Dinner
- Green Curry Thai Recipe
- Vegan Indian Rice
- Thai Ribs In The Oven Recipe
Travel Guides
- 10 Things To Do In Washington DC
- Food Around The World Map With Recipes To Explore
- Cherry Blossoms Washington DC Begins!
- DC Food Trucks Are Where Locals Go
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Asian Coleslaw Recipe
Ingredients
Vegetable
- 3 cups purple cabbage shredded
- 1 carrot shredded
- ½ cup cilantro chopped
- 1 cucumber julienne sliced
- ¼ cup peanuts chopped
Dressing
- ¼ cup mayonnaise
- ¼ cup rice vinegar
- 2 garlic cloves grated
- 1 tablespoon ginger grated
- 2 tablespoon miso
- 1 tablespoon sugar
- Dash Salt and Pepper
Instructions
- Grated the ginger and a garlic clove, add to a small bowl.
- Add the miso, sugar, rice vinegar and mayonnaise to the small bowl and mix together until everything has blended together. I always taste it at this point to add my salt.
- Shred the purple cabbage and slicing thin. Slice carrots and cucumber into julienne style and place everything into the larger bowl. Chop the cilantro to mix everything together.
- Pour the dressing into the big bowl and mix everything together.
- Add chopped peanuts and sesame seeds on top.
- Let it sit for about an hour in the refrigerator before serving to let the flavors blend together before serving.
Jeff
I love this coleslaw, was so easy to make
Elisabeth Cascalheira
Thank you for the love!