Everyday Eileen

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Asian Cole Slaw

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What can I say about a fantastic tasting slaw with great asian flavors – bring on Asian Cole Slaw!  My family loves Asian flavors.  In the summer months we love anything spicy on the grill and always have a cool accompaniment, like cole slaw!  Thus my Asian Cole Slaw!!  I made this as a side to my Mango BBQ Pork Chops!  It was delish!  The slaw is light and crunchy and wonderful on a hot summer day or to remind you of summer during the winter months. I sliced the veggies by hand – but a mandolin is great and you can even buy the diced carrots in the store if you are pressed for time.    This is a great slaw that I also use on fish and pork tacos I hope you enjoy this as much as my family!

asian cole slaw

asian slaw

Asian Cole Slaw

A light cole slaw with an asian dressing that is great on its own or as a side to just about any dish - Mango BBQ Pork Chops, fish tacos, grilled meat. We love it especially during the summer months- but during the winter when we are feeling the blues - I make this slaw to remind us of the summer ! I like to get this ready and let the flavors marinate for at least 2 hours!
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Course: Side Dish, Vegetarian
Cuisine: Healthy
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Eileen xo

Ingredients

  • 2 cloves finely minced garlic
  • 2 whole , sliced green onions
  • 2 tsp grated ginger
  • 1 Tbls mirin
  • 1 tsp agave
  • 1/3 cup rice wine vinegar
  • 1/3 cup low sodium soy sauce or tamarind depending on your dietary needs
  • 1/2 cup peanut butter
  • to taste Salt and pepper
  • 1 cup finey chopped green cabbage
  • 4 cups finely chopped napa cabbage
  • 2 cups finely chopped red cabbage
  • 2 whole carrots julienne into 2 in. matchsticks
  • 1 whole red pepper julienned into 2 in. matchsticks

Instructions

  • In a food processor, combine the garlic, green onion, ginger, mirin, agave, rice wine vinegar, light soy sauce, and peanut butter. Add salt and pepper to your taste Blend till smooth.
  • In a large bowl, combine the shredded green cabbage, nappa cabbage, red cabbage, carrots, and red pepper.
  • Add the sauce to the shredded veggies and combine well. Let it set for at least 2 hours - can be made a day ahead!
Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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