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Asian Coleslaw Recipe
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4 from 2 votes

Asian Coleslaw Recipe

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.
Prep Time15 mins
Cook Time0 mins
0 mins
Total Time15 mins
Course: Salad
Cuisine: Asian
Servings: 5
Calories: 180kcal

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.

Notes

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. It gives it a richer taste.

Nutrition

Serving: 5g | Calories: 180kcal | Carbohydrates: 14g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 356mg | Potassium: 384mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2997IU | Vitamin C: 44mg | Calcium: 61mg | Iron: 1mg