Classic Shredded Asian Slaw with Peanut Dressing
Generated with the assistance of Pantry Bliss AI
Last updated on
4
15 minutes
Prep time
15 minutes
This recipe draws inspiration from traditional Asian slaw, often composed of finely shredded vegetables and complemented by a peanut dressing. The use of fresh herbs like coriander and mint enhances the authenticity and flavour profile, showcasing the balance and harmony typical of Asian cuisine. By making the peanut dressing from scratch, we ensure a rich and fully integrated flavour that reflects both tradition and modern refinement.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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200 grams Green cabbage (finely shredded)
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100 grams Red cabbage (finely shredded)
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100 grams Carrot (julienned or grated)
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1 large Red bell pepper (thinly sliced)
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4 stalks Spring onions (thinly sliced on the diagonal)
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30 grams Fresh coriander (leaves picked)
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30 grams Fresh mint (leaves picked)
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80 grams Peanut butter (natural, unsweetened)
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30 milliliters Soy sauce (low sodium)
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20 milliliters Rice vinegar (unseasoned)
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15 milliliters Sesame oil (toasted)
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10 grams Honey (or maple syrup for vegan option)
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1 clove Garlic (minced)
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1 teaspoon Fresh ginger (grated)
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5 grams Chili paste (optional for heat)
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40 milliliters Water (to thin the dressing)
Instructions
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1.
Combine and Serve:
Pour the peanut dressing over the bowl of vegetables. Toss gently with a spatula or tongs until the vegetables are evenly coated in the dressing. Serve immediately in a salad bowl, garnishing with additional fresh coriander and mint leaves if desired.
Serve immediately to maintain the freshness and crunch of the vegetables. The dressing may wilt the slaw over time, so it’s best enjoyed fresh.
- 2. Prepare the Vegetables: Using a chef's knife or mandoline slicer, finely shred the green cabbage and red cabbage. Julienne the carrot or grate it using a box grater. Thinly slice the red bell pepper and spring onions, and pick the coriander and mint leaves from their stems. Combine all these prepared vegetables in a large mixing bowl.
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3.
Make the Peanut Dressing:
In a food processor, combine the peanut butter, soy sauce, rice vinegar, toasted sesame oil, honey (or maple syrup), minced garlic, grated ginger, and optional chili paste. Blend until smooth. Gradually add water until you achieve a creamy yet pourable consistency. Taste and adjust the seasoning if needed.
Ensure the peanut butter is smooth without any added sugars. Adjust the thickness of the dressing according to preference.
Tips and Variations
- For a crunchier texture, add toasted peanuts or sesame seeds before serving.
- If desired, incorporate thinly sliced radishes or snap peas for additional freshness.
- Allow the dressing to sit for at least 10 minutes to allow flavours to meld before tossing with the slaw.
Equipment Required
Suggested Pairings
Sides
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The light, crispy texture of prawn crackers complements the crunchiness of the slaw.
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A neutral base like steamed rice balances the flavours of the dish.
Drinks
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The refreshing taste of iced green tea pairs beautifully with the flavours of slaw.
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The floral notes of lychee elevate the dish's fresh and vibrant ingredients.
Other Food Dishes
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The nutty flavours of sesame pair well with the richness of the peanut dressing.
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For dessert, this sweet dish contrasts nicely with the savoury slaw.