An Asian-style coleslaw with a spicy peanuty dressing.

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
2 hrs
total:
2 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Salad:
Dressing:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet.

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  • Bake almonds in the preheated oven until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds.

  • Combine cabbage, carrots, red bell pepper, and red onion in a large bowl.

  • Whisk olive oil, vinegar, peanut butter, maple syrup, tamari, ginger, sesame oil, red pepper flakes, and salt together in a bowl until dressing is smooth; pour over cabbage mixture and toss to coat. Refrigerate salad until chilled and flavors blend, about 2 hours.

  • Stir toasted almonds and chow mein noodles into salad.

Cook's Note:

Substitute 6 green onions for the red onion if desired.

Nutrition Facts

144 calories; protein 3.4g 7% DV; carbohydrates 13.2g 4% DV; fat 9.5g 15% DV; cholesterolmg; sodium 324mg 13% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 2 stars
06/16/2020
These are normally flavors I like, but somehow it just didn’t work for me as a coleslaw. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
06/16/2020
These are normally flavors I like, but somehow it just didn’t work for me as a coleslaw. Read More
Rating: 4 stars
07/22/2020
It’s a great summer/picnic salad. I know I’ll be making it again. My guests loved it! Read More