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:
116 ounce bagcoleslaw mix (I used just plain sliced cabbage)
1red bell pepperseeded and sliced thin (I used orange)
1cucumberpeeled, seeded, and sliced thin (I didn't use, and didn't miss)
4scallionssliced thin
1/2cupfresh cilantro leaveschopped
1/2cupfresh mintchopped (I omitted this, as my husband doesn't like mint)
1/2cuproasted peanutschopped
For the dressing:
5tablespoonslime juice
2 1/2tablespoonsfish sauceI reduced this by half
3tablespoonssugar
3tablespoonsrice vinegar
1tablespoongrated fresh ginger
1/4teaspooncayenne pepperI omitted this
4teaspoonstoasted 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.)