Quick and delicious, this Asian coleslaw is great with burgers, fish, or any Asian-inspired dish. A creamy dressing with peanut butter and rice vinegar brings it all together.

Recreating a Delicious Asian Slaw

We eat a lot of cabbage around here. Could be my father’s Minnesota German roots, but for whatever reason, coleslaw is on the menu several times a week.

I recently had a lovely Asian coleslaw at a local grill that was served with an ahi tuna burger. This is my attempt to recreate that coleslaw, and I think I’ve come pretty close (may try my hand at the burger sometime, too). It’s super easy to put together.

What Goes Into an Asian Slaw?

The defining ingredients for an Asian slaw are cabbage, rice vinegar, and toasted sesame oil. This version also has some peanut butter in the dressing and some twice toasted peanuts.

What Can You Serve With This Coleslaw?

Anywhere you would serve coleslaw—like alongside a sandwich or a burger—you can serve this. It works well as a light and refreshing side to fish and shrimp.

So good! We had to stop eating this Asian slaw after our “test kitchen” tasting, just to save enough for dinner.

Make-Ahead Tips

You can prep the dressing and the dry salad ingredients for this coleslaw a few days ahead of time. Keep refrigerated. Wait to toss them together and add garnishes until you’re ready to serve.

Any leftovers will keep for a few days in the fridge, but the coleslaw will start to become more wilted and watery.


  • Classic Coleslaw
  • Citrusy Cabbage Salad with Cumin and Coriander
  • No Mayo Coleslaw
  • Cabbage and Kale Slaw with Caraway Ranch Dressing
  • Fennel Slaw with Mint Vinaigrette

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