Asian Cole Slaw
Our Asian Cole Slaw with peanuts reminds me of a salad we get at a local restaurant. It's crunchy, slightly sweet, and so filling.
Servings: 8
Calories: 105kcal
Ingredients
- ½ small cabbage 350g, green or red, shredded
- 1 medium carrot 75g, peeled and grated
- ½ medium daikon* 200g, peeled and sliced into matchsticks
- 2 cups bean sprouts 125g
- ½ cup cilantro leaves 8g packed
- ½ cup roasted peanuts 70g, chopped
Dressing:
- 2 tbsp creamy peanut butter 30g, unsalted
- 2 tbsp lime juice 30ml
- 2 tbsp coconut milk 30ml
- 1-2 tsp sriracha 5-10ml
- ½ tsp kosher salt 3-6g
Instructions
- Make the dressing
- Combine the peanut butter, lime juice, coconut milk, sriracha, and kosher salt in a large bowl.
- Mix until smooth using a whisk. Taste the dressing and adjust the flavor to your taste.
- Wash and dry vegetables.
- Remove the cabbage core and discard.
- Slice cabbage as finely as possible.
- Peel the carrot and grate using a mandoline. Peel the daikon and cut into very thin 2 1/2 cm long matchsticks.
- Finely chop cilanto leaves.
- Add the shredded cabbage, grated carrot, chopped daikon, and bean sprouts to the bowl of dressing. Add the chopped roasted peanuts and the cilantro. Toss well so vegetables are coated in the dressing.
- This Asian Cole Slaw is best served the same day, but leftovers are good the next day, too.
Notes
If you can’t find daikon radish, other types of radish can be substituted including watermelon radish or purple daikon. Very small radishes should be cut in the longest matchsticks possible.
Nutrition
Serving: 1 | Calories: 105kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 235mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1393IU | Vitamin C: 27mg | Calcium: 43mg | Iron: 1mg