Weâ€™ve featured a coleslaw here before, Celesteâ€™s Chinese Cabbage Salad.Â So here comes number two.Â Itâ€™s similar, but the addition of peanut butter and ginger in the dressing reminds me very much of the salad dressing at one of our favorite Japanese steakhouse and sushi restaurants.Â
I came across this recipe when searching for something to make for a cookout we had with my family this weekend.Â My mom marinated some ribs (meat, gasp!) in an Asian-style sauce, so I wanted to make something to go along with the â€œthemeâ€.Â This salad/coleslaw was a hit.Â I liked it so much that Iâ€™ve made myself another batch of the dressing to have on hand for future salads!Â So even though I made it as a side dish this weekend, it can easily be incorporated into a main dish salad.
To save on time, I bought a pre-packaged cole slaw mix, but you can also follow the recipe below to make your own slaw.Â
Another suggestionâ€¦do not mix the dressing with the slaw until you are ready to serve.Â After sitting around for a while, the slaw gets a little less crunchy and a lot more brown!Â It tastes much better fresh!
- 6 Tbs rice wine vinegar
- 3 Tbs vegetable oil
- 5 Tbs creamy peanut butter
- 3 Tbs soy sauce
- 3 Tbs brown sugar
- 2 Tbs minced fresh ginger root
- 1 1/2 Tbs minced garlic
Slaw (or use pre-packaged slaw mix):
- 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
- 1/2 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.