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Community Recipe
from [scargosun]
Asian Cole Slaw

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
  • Prep time:10 Minutes


  • 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


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.

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

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

Add peanuts to top of each serving.

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Asian Cole Slaw recipe