Sweet and Tangy Asian Slaw
Prep time
Total time
Sweet and Tangy Asian Slaw recipe from the Spatula Queens: A fresh, crunchy, loaded-with-flavor slaw. The dressing is very similar to a peanut sauce but the added vinegar thins it out and gives it a little zing.
Recipe type: Side dish
Serves: 10-12
  • Asian Slaw Dressing:
  • 6 Tablespoons rice wine vinegar
  • 6 Tablespoons canola oil
  • 5 Tablespoons peanut butter
  • 3 Tablespoons soy sauce
  • 3 Tablespoons brown sugar (packed)
  • 2 Tablespoons finely minced ginger
  • 1½ Tablespoons chopped garlic
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • Asian Slaw Vegetables:
  • ½ head green cabbage
  • ½ head purple cabbage
  • 3 medium carrots, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 to 5 green onions, cut into 1½-inch pieces
  • 1 to ½ cups blanched snow peas, cut on the diagonal
  1. Process all of the dressing ingredients in a food processor or a blender, until smooth. Set aside in a bowl or jar. Dressing keeps in the refrigerator up to two weeks.
  2. To blanch the snow pea pods, drop them into boiling water for no more than 20 to 30 seconds, drain and immediately plunge them into icy water to stop the cooking. The short cooking time brightens their color but maintains the crispness. Drain the peas and pat dry. Slice them on the diagonal.
  3. Slice the remaining vegetables and add to the snow peas. Use a bowl large enough to easily toss the vegetables with the dressing.
  4. When ready to serve, toss about half the dressing (about one cup) with the vegetables and serve immediately.
Recipe by Spatula Queens at https://spatulaqueens.com/2016/07/sweet-and-tangy-asian-slaw-recipe/