Asian Cole Slaw

Riff on another I found on the Food Network. This one cuts back on ginger, uses rice wine vinegar instead of white vinegar and adds peanuts for crunch.

Yield: 12 servings
Community Recipe from

Recipe Time

Prep Time:


  • 1 bunch(es) scallions trimmed, thinly sliced
  • 24 ounce(s) coleslaw mix (cabbage, carrot, broccoli, etc) any will do
  • 1/4 cup(s) soy sauce (low sodium)
  • 1 red onion, small thinly sliced
  • 1/4 cup(s) fresh lemon juice
  • 1/4 cup(s) vegetable oil
  • 1 tablespoon(s) fresh ginger grated
  • 2 tablespoon(s) rice wine vinegar
  • 2 tablespoon(s) brown sugar (light or dark)
  • 2 teaspoon(s) Asian sesame oil
  • 2 teaspoon(s) sesame seeds, optional
  • 1 teaspoon(s) salt, optional
  • 20 grinds, black pepper
  • 12 tablespoon(s) chopped peanuts, optional


  1. Chop up the scallion slices a little so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed.

  2. Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables.

  3. NOTE: If you are making individual servings, keep the dressing separate and add what you need when you need it.

  4. Add peanuts to top of each serving.

January 2012

This recipe is a personal recipe added by scargosun and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asian Cole Slaw Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy