Asian Coleslaw with peanut dressing is a refreshing side dish on its own but it also goes well on top of a pulled chicken or pulled pork sandwich. The secret is in the sauce! The peanut butter dressing is rich and creamy and really takes this slaw to the next level.
We love this Asian coleslaw as a side dish for any barbeque or party. It holds up well because the dressing has no dairy products in it. Unlike a regular mayonnaise-based coleslaw, this one can sit out a bit on the buffet table for a while.Jump to Recipe
Best cabbage for Asian Coleslaw:
One of the beautiful things about this coleslaw is the variety and colors of the cabbages. When choosing green or red cabbage, pick a tight, compact head that feels heavy for its size. The leaves should look crisp and fresh, with very few loose leaves and stems that are firm, not soft. If you aren’t using right away store the cabbage as whole heads in the refrigerator for longer shelf life.
Prepping your Asian Coleslaw:
For this slaw make sure to thinly slice your cabbages so that all varieties are cut about the same size. The best method is to trim the stem and begin slicing from the top toward the stem. Then gather the pieces and roughly chop again into manageable bite-size pieces. (Nobody wants to use a knife when they are eating coleslaw!). I like to cut the cabbage and then rinse and dry well. If your cabbage is too wet the dressing won’t stick.
The Peanut Dressing:
This dressing is great on slaw but you can easily use it for other salad recipes. Try it on warmed up on Asian noodles and as a dipping sauce for chicken skewers. If you like a little spice in your sauce add a 1/2 teaspoon of chile paste or sambal, or a sprinkling of cayenne.
Slow Cooker Pulled Chicken with Asian Coleslaw:
One of my favorite ways to serve this Asian Coleslaw is as a sandwich topper on my Slow Cooker Pulled Chicken.
It is also delicious on top of pulled pork sandwiches.
Asian Coleslaw with Peanut Dressing
- 6 Tbsp rice wine vinegar
- 6 Tbsp sesame oil
- 4 Tbsp creamy peanut butter
- 3 Tbsp light brown sugar
- 2 Tbsp ginger, minced
- 3 Tbsp soy sauce
- 2 Tbsp garlic, minced
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 3 cups napa cabbage, thinly sliced
- 2 carrots, julienned
- 2 red bell peppers, thinly sliced
- 4 green onions, sliced on the bias
- ⅓ cup cilantro, roughly chopped
- 2 Tbsp sesame seeds
- In a medium bowl whisk together all of the dressing ingredients and set aside
Making the coleslaw:
- In a large bowl, mix all coleslaw ingredients together. Drizzle with the peanut dressing sauce and toss until well coated. If not serving immediately, wait to dress the salad.