Asian Napa Cabbage Slaw with Peanut Sauce
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Updated August 4, 2016
head Napa cabbage, sliced thin and rinsed
red pepper, halved and sliced thin
(3-inch) piece of fresh ginger, grated
tbsp low sodium soy sauce
cup smooth peanut butter
In a large bowl, combine the Napa cabbage, carrots and red pepper. Stir to combine.
Add the ginger, vinegar, soy sauce, lemon juice, olive oil and peanut butter to the bowl of a food processor. Add a couple xxxxxxx of crushed red pepper (not too much!). Pulse until well mixed.
Pour the dressing over the cabbage mixture and toss well to combine.
Nutrition InformationNo nutrition information available for this recipe
Three-Cabbage Asian Coleslaw
Peanut butter is the key to making delicious, creamy Asian slaw. Fresh flavors like cilantro and ginger help turn the tremendous veggie medley into a killer side dish or topping for an Asian pulled-pork sandwich.
Super quick and delicious! Add a protein of your choice and you have a perfect one dish meal, especially on a hot summer night.
The slaw was really, really good. I found the dressing a bit too mild for my taste and on a second go-round, reduced the veggie oil by 1/4 cup, added more sesame oil, red pepper flakes and some peanut butter and whizzed it all in the blender. Creamy and spicy!
Have been making this for years! so easy, and a crowd pleaser! Didn't change a thing! Pre chopped all vegy's, kept peas, red pepper, onions in ice water, sliced the nappa and kept in bag in fridge, had nuts chopped ready to go- made it up an hour ahead -if that.
This is a good basic recipe but after I tasted it as written (except half the oil) I thought it needed to be jazzed up. Instead of salt and pepper I used 1 TB fish sauce and some red pepper flakes. I too added fresh herbs - cilantro, mint and parsley with a squeeze of lime juice. It turned out great - the peanuts add great crunch.
This is one my familys favorite meals. I agree with others that there is WAY too much oil called for. On a week night we use bagged slaw (although chopping a cabbage takes no time). I usually throw in a lot of cilantro and mint. I serve it with thinly sliced steak (usually London Broil) which Ive coated with Chinese Five Spice before cooking. There are rarely leftovers.
I have made this for cookouts many times and people love it! I agree about cutting back the oil and upping the amounts of ginger and sesame oil for flavor. I also substitute other veggies for the snow peas--they are very labor-intensive when you're making a double recipe for a party, and I didn't think they added much flavor-wise.
Just made it. Brought some out to my husband in a small bowl. Two minutes later he comes back in, hands me the bowl and says, "that's the best slaw I've ever had."
Delightful summer slaw. I agree with others to cut the oil in half or more, and add the brown sugar and lime as suggested. Next time I will use Ponzu sauce instead of soy sauce since the Ponzu has soy, citrus and sugar, Be creative and use any crsip raw veggie in addition to the napa and snow peas ( a must), I used red and yellow pepper, yellow squash and carrots. Don't forget the peanuts, they add the perfect crunch.
Loved this and would definitely make it again. I added thinly sliced raw snow peas.
I would cut back on the oil and use bagged shredded carrots over the snow peas.
I actually made this with just the two types of cabbage, ginger,slivered almonds, a scattering of dry ramne noodles for carby crunch. for dressing scimped on the oil added sugar. YUM
I served this to my boyfriend who doesn't like slaw, and now he requests it all the time!
I have to agree - not much flavor and too much oil. The dressing really lacked flavor - for all the work it was to chop the veggies for a party of 15 it was a total disapointment.
Agree with others that dressing needed a lot of work. I cut the vegetable oil in half but to add more flavor added extra sesame oil. Also added more soy sauce, juice of half a lime, asian chili sauce and some sugar to take away the bitter edge. Eventually, it tasted very good.
i had to improvise with many of the salad ingredients, but the dressing is what really needed tweeking. i cut way back on the oil, added a little more soy, and maybe 1/8 cup of sugar, because it was so acidic (harsh, really.) bottom line: still a pretty darn tasty salad with the cabbage, gr. onions, shredded carrots and cukes, bean sprouts, pistachios (!), half the veg. oil, and try the sugar!
I've made this twice and will make it again. The oil needs to be cut in half. Added jalapeno peppers for some heat. Great with pan seared scallops.
Wonderful blend of flavors and so easy to prepare. I served this with Indonesion-style burgers with peanut sauce (on this site). This recipe will be served many times this summer.
Great side dish for mahi mahi and coconut-ginger jasmine rice. I omitted the peanuts and added some grated carrots. I also added a few squirts of lime juice.
I have made this many times over the years and love it. It's great in the summer. I would highly recommend this recipe!
Recipe required a few modifications to make it three forks. My suggestions are in line with previous reviewers. it definately needs more soy (plus I added salt but no peanuts). If you're a cilantro lover, this salad is a natural match. Like others, I cut the oil in half and thought it was perfect balance of oil/acid. I also added juice from half a lemon because it seemed to need just a bit more tartness.
Pretty good. A very standard Chinese chicken salad, minus the chicken. I added toasted seseme seeds and mandarin slices. I would reduce the oil by half next time, and add some fresh lime juice.
this is a great side dish that is often used as a main course by vegetarians at cookouts when no other alternatives are available. I usually add shredded carrots and a yellow pepper for additional color. Very festive.
Needed a salad to go with Teriyaki Chicken so I tried this. It was good although I didn't have any peapods or roasted peanuts. I did use toasted slivered almonds and that worked out well. Look forward to making it again with all the proper ingredients!
I did cut down on the oil as suggested and added chili oil for some zip. I also substituted roasted almond slivers for the peanuts. This turned out great.
bland. I even cut back on the oil, like others had advised. Maybe with chicken it would be better - along with something to give it a lot more kick. Otherwise it's just cabbage and oil.
The ingredients for this napa cabbage salad may be customized with what you have on hand, or to suit a special diet.
- Napa cabbage. This type of cabbage is oblong in shape, the leaves are crisp yet soft and crinkly, and it’s mild in flavor. If you can’t find it, you may substitute it with green cabbage.
- Orange. The fresh orange makes a big difference in this recipe, and the juice is also used in the dressing. Canned mandarin oranges may be used as a time saver.
- Oil/Sesame oil. I used a combination of vegetable oil and sesame oil in this dressing. Sesame oil alone is very overpowering, so it’s best to combine it with something more neutral in flavor.
- Rice wine vinegar. This type of vinegar is milder and sweeter in flavor. You may substitute it with apple cider vinegar or if you don’t have any on hand.
- Soy sauce. I prefer to use low sodium soy sauce to control the amount of salt. If you’re gluten intolerant or following a Low FODMAP or paleo diet, substitute the soy sauce with wheat free tamari or coconut aminos.
- Green onions. If you’re following a Low FODMAP diet, only include the the dark green tops or scallions in this recipe.
- 6 tablespoons rice wine vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger root
- 1 ½ tablespoons minced garlic
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 cups shredded napa cabbage
- 2 red bell peppers, thinly sliced
- 2 carrots, julienned
- 6 green onions, chopped
- ½ cup chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.