12 servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)

A savory combination of crunchy cabbage and crisp daikon radish dressed with a creamy, Asian-inspired dressing, this coleslaw is a killer accompaniment for grilled pork or fish.

How to Make It

Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour before serving.

Ratings & Reviews

gbaert's Review

March 21, 2013
I love this, very easy and tasty!!! My kids love it too!

DebCarperSmith's Review

February 02, 2013
This is easy to make and very tasty.

WendyFL's Review

September 18, 2010
I agree with jb. Asian and mayo DO NOT work together. Will try again with an Asian Peanut dressing and I think will work better. Like all the ingredients just NOT the dressing.

Kate09's Review

March 08, 2010
We didn't love this. It seems to need some sweetness to balance out the mayo and salty tastes.

bothenjs's Review

October 28, 2009
no mayo in Asian food- yuck

Cordesika's Review

December 26, 2008
I have made this recipe several times for family dinners because it is pretty quick and easy and very tasty. However, I have decided only to make it for guests or pot lucks now because it makes so much that I am eating it for a week. I never use the radish, and I never defrost the peas ahead since they defrost enough if you make the salad ahead.

JennieL's Review

December 07, 2013

pixies's Review

November 02, 2013

SherylM's Review

January 22, 2012