Asian Slaw with a Spicy Peanut Dressing

Monday 23 May 2016

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I love LOVE these types of salads.    There is just so much going on here.  They are interesting and they are delicious, with plenty of crunch and a really fabulous dressing!  Mmm! Mmm!

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I think Peanut Butter has to be one of my favourite ingredients to use, next to lemon and chocolate and jam and  . . .  well, just food I guess.  Food is my favourite ingredient, but I do love peanut butter in any way shape or form.

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The longest part of making this salad is the slicing of all the vegetables, but it is really worth the effort.  You won't want to grate the cabbage for this.  You want much more texture than that.  Long thin slices made from slicing it very thinly with a really sharp knife is the way to go . . .

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Same thing with the peppers.   Cut them thinly . . .  by hand.  If you have a nice sharp knife its really not that hard to do.

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I confess . . .  I do grate the carrot, but I use the largest holes on my box grater.  Again . . .  texture.  Its the key to a tasty salad.

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The Spicy Peanut Dressing is TO DIE FOR!  Seriously.  Creamy, spicy, garlicky, gingery, salty . . .  with no sugar in sight.  TO DIE FOR.  Add a grilled chicken breast like I did and you have a lovely light meal.  (I simply rubbed the chicken breast with some five spice powder, a bit of oil and garlic and grilled it.  Scrummo!)   Save some of the dressing to drizzle over the chicken.  You won't be sorry!

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*Asian Slaw with a Spicy Peanut Dressing*
Serves 8

This delicious slaw goes great with grilled foods.  It's perfect for BBQ's.  Crunchy and colourful with a slightly spiced peanut dressing that is to die for! 

For the Dressing:
60g of natural peanut butter (1/3 cup)
80ml of peanut oil (1/3 cup)
80ml of seasoned rice wine vinegar (1/3 cup)
3 TBS soy sauce
2 TBS finely grated peeled fresh ginger
4 finely minced cloves of garllic (or to taste)
salt and pepper to taste 

For the Salad:
1/2 head white cabbage, thinly sliced (about 6 cups)
1/4 head of red cabbage, thinly sliced (about 2 cups)
2 red peppers, trimmed and thinly sliced
2 large carrots, peeled and shredded
6 spring onions, thinly sliced
a haldful of fresh coriander, chopped (about 1/2 cup
80g of chopped roasted peanuts (1/2 cup) 

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Whisk all of the dressing ingredients together in a jar, giving them all a good shake together.  Season to taste with salt and black pepper. Set aside.

Combine all of the vegetables in a large bowl.  Add the dressing and toss together to coat.  Taste and adjust seasoning as required.   Cover and chill until needed.  Pour the salad into a large shallow bowl to serve.  Garnish with the chopped peanuts.

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This really truly is delicious and if you can grill a chicken breast to have with it, DO.  It's seriously scrumptious!  Bon Appetit!

PS - I added a baked potato for Todd.  He was happy with that.  This would even be good, just spooned on top of a baked potato.  ☺


  1. Looks perfect..and I bet even on noodles the dressing is delish!

  2. I made a very similar recipe this weekend. Here in the States, we have prepackaged coleslaw mixes in the produce department, one that uses broccoli instead of cabbage, which is what I use. Makes for a quick meal.

    1. Those are not available over here Jane, I bet they really do make for a quick meal! xo


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