Asian Coleslaw

This is one of my favorite slaws to serve at summer barbecues with grilled hamburgers or pulled pork sandwiches. It’s festive, colorful and a nice change from the “run of the mill” coleslaw.


1/2 cup mayonnaise

2 tablespoons fresh ginger root, grated
2 tablespoons onion, grated
1/3 cup granulated sugar
1/2 cup rice vinegar
1 teaspoon chili oil
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon pepper

1 large head (1 1/2 pounds) Napa cabbage, finely shredded*

6 carrots, cut into shreds or grated
1 bunch scallions, thinly sliced (about 1/2 cup), including greens
1 bunch cilantro, stemmed and coarsely chopped (about 1 cup, loosely packed)

*If handy, add a little red cabbage to mixture for added color

1/2 cup candied ginger, finely chopped

1/2 cup peanuts, coarsely chopped


Place dressing ingredients in blender jar or food processor. Process until smooth. Refrigerate dressing until ready to use.

Close to serving time, place the cabbage, carrots, scallions and cilantro leaves in a large salad bowl and toss to combine. Add the dressing and toss until well coated.

Place the coleslaw in serving bowl and top with the chopped candied ginger and chopped peanuts.

YIELD: 8 servings

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