Spicy Asian Slaw with Honey Roasted Peanuts

Megan Stewart


a coleslaw recipe I found in a magazine...


★★★★★ 1 vote

No-Cook or Other


  • ·
  • 1/2 c
    unseasoned rice vinegar
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
  • 1 1/2 Tbsp
    soy sauce
  • 1 Tbsp
    dark sesame oil
  • 2-4 tsp
    chinese chili paste with garlic
  • 1
    piece fresh ginger (approx 1 inch) finely grated

  • 2
    heads baby bok choy, finely shredded, or 2 c thinly sliced snow peas
  • 1 small
    head napa cabbage, quartered, cored, and very finely shredded (about 4 cups)
  • 1/2 small
    head red cabbage, cored and very finely shredded (about 4 cups)
  • 1/2 small
    white onion, finely chopped and rinsed
  • 1 small
    red bell pepper, seeded and diced
  • 3
    green onions, thinly sliced
  • 1/4 c
    chopped fresh cilantro
  • 1/4 c
    sesame seeds
  • 3/4 c
    honey roasted peanuts, coarsely chopped

How to Make Spicy Asian Slaw with Honey Roasted Peanuts


  1. Dressing:
    Mix vinegar, oil, sugar, soy, sesame oil, chili paste and ginger in a jar with tight fitting lid. Cover and refrigerate up to 1 week.
  2. Salad:
    Mix all remaining ingredients except peanuts, in a large bowl. Refrigerate, covered, up to 2 days.
  3. Shortly before serving, toss salad mixture with dressing to coat. Serve sprinkled with peanuts. Refrigerate leftovers.

Printable Recipe Card

About Spicy Asian Slaw with Honey Roasted Peanuts

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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