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Asian Coleslaw

August 12, 2016 by Lucy Parissi 7 Comments

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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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Ingredients for asian coleslaw laid out on a tray

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
Prevent 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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Comments

  1. Clipping Path Service says

    August 20, 2016 at 9:54 pm

    Its my great pleasure to visit your blog. Can you please share some more photos?

    Reply
  2. Jane Sarchet says

    August 15, 2016 at 9:05 am

    Oh my, they looks amazing Lucy! Off to pin them onto my camping food board…
    Janie x

    Reply
  3. Jane Sarchet says

    August 15, 2016 at 9:05 am

    Oh my, they looks amazing Lucy! Off to pin them onto my camping food board…
    Janie x

    Reply
  4. Kavey says

    August 15, 2016 at 7:51 am

    Gorgeous idea for a dressing, looks a delicious colelaw.

    Reply
  5. Helen @ Fuss Free Flavours says

    August 15, 2016 at 7:42 am

    Lovely recipe Lucy – I'm inspired to make a courgette based one now. I long for outside space every summer – we have to move and stop being cooped up in the flat.

    I am so impressed with the Heinz mayonnaise – it is now my regualar brand.

    Reply
  6. belleau kitchen says

    August 13, 2016 at 11:23 am

    ooooh, I LOVE that plate!… love the slaw too but the plate i'm really in love with. Do love a slaw, particularly in left-over sandwiches!

    Reply
    • Lucy Parissi says

      August 14, 2016 at 5:33 pm

      If you are talking about the plate that's from Anthropologie. The tray was rescued from Greece. Not sure how old it is but I rescued it (*totally nicked it). The coleslaw is just totally addictive. I think I have a peanut butter problem!

      Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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