Asian Coleslaw

Totally addictive Asian coleslaw – make it at least half an hour before serving so the vegetables soften and absorb the delicious dressing. Perfect as a barbecue side dish.

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I used to be rather terrified of BBQs. I think this is mostly because I am an enthusiastic but fretful hostess.

I am forever wondering whether there’s enough tasty food to please everyone, preparing too many dishes and being in a state of near exhaustion by the time guests sit down to eat.

So for many years I avoided BBQ, cooking stuff on the stove instead. Having a food blog and preparing/sharing recipes constantly has taken some of that worry away and this year we FINALLY have a working barbecue – the fabulous Char-Broil Gas 2 Coal .

And since this summer has had more challenging weather than most, even by British standards, we have been taking advantage of every single sunny weekend.

This Asian coleslaw is very easy to make and will happily play side dish to a variety of barbecue mains. The dressing which contains peanut butter and mayonnaise is so freakin addicting you will want to make A BIG BATCH!

A food processor such as a Magimix makes this recipe easy peasy – if you don’t have one then either grate or finely shred the cabbage, carrots and onions.

HAVE YOU MADE MY ASIAN COLESLAW RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

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Asian coleslaw

Lucy Parissi | Supergolden Bakes

Totally addictive Asian coleslaw – make it at least half an hour before serving so the vegetables soften and absorb the delicious dressing.

5 from 1 vote

Print Rate

Course: Side Dish

Cuisine: Asian Fusion

Keyword: Asian Coleslaw

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

For the coleslaw

• ▢ Half a small white cabbage , core and outer leaves removed
• ▢ 2-3 large carrots , peeled
• ▢ 1 red onion , peeled and very finely sliced

For the dressing

• ▢ 2 tbsp mayonnaise
• ▢ 2 tbsp smooth peanut butter
• ▢ 1-2 tbsp runny honey
• ▢ 1 tsp fish sauce
• ▢ 1 tsp rice vinegar
• ▢ dash Tabasco
• ▢ a little toasted sesame oil (optional)
• ▢ handful crushed roasted peanuts to garnish (optional)
• ▢ pinch chilli flakes to garnish (optional)

Instructions

• Either slice the cabbage thinly with a sharp knife or use your food processor.
• Grate the carrot on a box grater (or use your food processor).
• Slice the onion into thin strips with a sharp knife, or use a mandoline.
• Mix all the vegetables together in a large bowl.
• Mix all the ingredients for the dressing in a small bowl until smooth and well combined. Pour over the vegetables and toss together to coat. Cover and chill until needed or serve straight away.
• Add a handful of crushed peanuts and chilli flakes before serving, if you like.

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