I hesitate to use the word “asian” to describe a recipe like this coleslaw, because it sounds a bit too generic and simplified, or “Kelsey-fied”, if you will. (Apologies to any Kelsey’s fans out there). I’m fully aware of (and enjoy!) all the subtelties of cusine that comes out of asia, but what if I say it’s asian inspired….does that still make me sound ignorant?
ANYWAYS, this recipe uses lots of ingredients typically found in asian cooking, like ginger, peanuts and bean sprouts, so for the sake of being somewhat descriptive, I’ll refer to this coleslaw as a “vaguely asian inspired crunchy coleslaw”. I wonder if anyone has ever put this much thought into coleslaw before? My guess is probably not.
So this coleslaw has an oil and vinegar base, meaning it isn’t as heavy as coleslaw can sometimes be, and is great as a side dish for something like Sweet and Spicy Glazed Drumsticks
, or even a healthy lunch.
Crunchy Coleslaw ingredients
I pulsed the cabbage in the food processor a few times to get it small enough to eat so it wasn’t awkward, and sliced the other veggies thinly by hand.
Throw on a light, zesty dressing and you’ll have a flavour-packed dish that’s ready in no time. The longer it sits in the fridge, the more the flavours will intensify so don’t be afraid to serve it again a few days later. The raw veggies make sure the whole thing stays crunchy, too.
"Vaguely Asian inspired Crunchy Coleslaw
Asian Coleslaw Recipe
½ head red cabbage (green works fine too)
1 cup snow peas, thinly sliced
1 cup bean sprouts
1 sweet pepper, thinly sliced
½ cup thinly sliced carrots
1/3 cup roasted peanuts
1 cup rice wine vinegar
1/3 cup peanut oil
1/2 teaspoon sugar
2 tablespoons sesame oil
Salt and pepper to taste