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This coleslaw has an Asian Twist by making a quick and easy dressing with rice vinegar, fish sauce, lime juice and a few other aromatics. (Don't let the idea of "fish sauce" scare you-- it works great in this recipe. The coleslaw is finished off with chopped peanuts and cilantro and it is absolutely delicious!
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Asian Style Coleslaw

This coleslaw has an Asian Twist by making a quick and easy dressing with rice vinegar, fish sauce, lime juice and a few other aromatics. (Don't let the idea of "fish sauce" scare you-- it works great in this recipe. The coleslaw is finished off with chopped peanuts and cilantro and it is absolutely delicious!. The cilantro and the peanuts really make this slaw work. I will make this slaw again, and again.
Servings 4
Calories 214kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

FOR THE SLAW:

  • 1 16 ounce bag coleslaw mix (I used just plain sliced cabbage)
  • 1 red bell pepper seeded and sliced thin (I used orange)
  • 1 cucumber peeled, seeded, and sliced thin (I didn't use, and didn't miss)
  • 4 scallions sliced thin
  • 1/2 cup fresh cilantro leaves chopped
  • 1/2 cup fresh mint chopped (I omitted this, as my husband doesn't like mint)
  • 1/2 cup roasted peanuts chopped

For the dressing:

  • 5 tablespoons lime juice
  • 2 1/2 tablespoons fish sauce I reduced this by half
  • 3 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon cayenne pepper I omitted this
  • 4 teaspoons toasted sesame oil
  • Salt

Instructions

  • Combine coleslaw mix, bell pepper, cucumber (if using), scallions, cilantro, mint (if using), and peanuts in large bowl.

Dressing:

  • Combine lime juice, fish sauce, sugar, vinegar, ginger, and cayenne in medium bowl. Gradually whisk in oil.
  • Drizzle dressing over salad and toss to combine. Season with salt. Serve. (Salad can be refrigerated for up to 2 days.)

Notes

Recipe adapted from Cook's Country August 2007