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Asian Summer Slaw: A Crunchy, Flavorful Twist on Classic Coleslaw

Asian Summer Slaw
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Every summer, this slaw reminds me of the backyard picnics we used to have with family. It’s crunchy, fresh, and the peanut dressing? Oh, it’s a game-changer! Whether you’re hosting or just craving something light, this vibrant bowl is perfect. It’s easy to make, full of goodness, and loved by all generations. Give it a try – your tastebuds will thank you!

Ingredients

Scale

Coleslaw:

  • ½ cup toasted peanuts (or any mixed nuts)

  • 2 cups red cabbage, shredded thin

  • 2 cups green cabbage, shredded thin

  • 1 cup carrots, julienned

  • 3 scallions, chopped

  • 2 tbsp cilantro, chopped

Dressing:

  • ¼ cup peanut butter

  • 3 tbsp soy sauce (or tamari for gluten-free)

  • 2 tbsp toasted sesame oil

  • 3 garlic cloves, minced

  • ½ tsp salt

  • 1 tsp lemon juice (optional)

  • 1 tsp maple syrup (optional)

Instructions

  • Toast the peanuts (optional but tasty): Bake at 350°F (175°C) for 8–10 mins. Cool, then chop.

  • Prep the veggies: Shred cabbage, julienne carrots, chop scallions and cilantro.

  • Optional tip: Toss cabbage with ½ tsp salt and let sit for 10 mins to soften.

  • Make the dressing: Whisk or shake all dressing ingredients in a jar until smooth. Add water if needed to thin.

  • Assemble the slaw: Toss veggies with the dressing. Massage with clean hands for best flavor.

  • Top & chill: Add peanuts and extra cilantro. Chill for 30 mins if time allows.

Notes

  • Slice cabbage thin for the best crunch.

  • Massage dressing in for flavor that sticks!

  • Customize: Add chili flakes for spice, edamame for protein, or sesame seeds for extra crunch.

Nutrition

Find it online: https://recipes.swedishinarabic.net/asian-summer-slaw-a-crunchy-flavorful-twist-on-classic-coleslaw/