Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

An Asian-style coleslaw with a spicy peanuty dressing.

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Recipe Summary test

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; carbohydrates 13.2g; fat 9.5g; sodium 324mg. Full Nutrition
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