Coleslaw with ginger-peanut dressing

    30 min

    This colourful Asian-influenced coleslaw has red and green cabbage, red peppers, carrots, spring onions and a creamy peanut butter, fresh ginger and garlic dressing.

    4 people made this

    Serves: 10 

    • For the dressing
    • 6 tablespoons rice wine vinegar
    • 6 tablespoons vegetable oil
    • 5 tablespoons creamy peanut butter
    • 3 tablespoons soy sauce
    • 3 tablespoons brown sugar
    • 2 tablespoons minced fresh ginger
    • 1 1/2 tablespoons minced garlic
    • For the coleslaw
    • 450g thinly sliced green cabbage
    • 180g thinly sliced red cabbage
    • 150g thinly sliced Chinese cabbage
    • 2 red peppers, thinly sliced
    • 2 carrots, julienned
    • 6 spring onions, sliced
    • 25g freshly chopped coriander

    Prep:30min  ›  Ready in:30min 

    1. In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger and garlic.
    2. In a large bowl, mix the green cabbage, red cabbage, Chinese cabbage, red peppers, carrots, spring onions and coriander. Toss with the peanut butter mixture just before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (553)


    This is really good. Next time I'll cut down on the oil, you don't need that much. I put some dry ramen noodles on top for crunch. I ran the ginger through my garlic press, so I got the ginger flavor but not the tough pieces themselves.  -  13 Feb 2003  (Review from Allrecipes US | Canada)


    This received mixed reviews at a ladies' luncheon. Half of the ladies enjoyed it, and the other half didn't. It makes a lot and is very colorful, but you must love oriental/thai cuisine to like this, and must also enjoy raw cabbage as there is a lot of cabbage compared to the dressing. Even though I used packaged coleslaw and broccoli slaw (thanks to a previous reviewer's suggestions), still quite a bit of time and work was involved in making this. It was interesting, but I can't say I'd make it again.  -  01 Nov 2001  (Review from Allrecipes US | Canada)


    Yum! I only used regular green cabbage, carrots, and onions for this one (only thing on hand!). I recommend putting the peanut butter in the bowl first and mix liquids slowly! (I splashed it everywhere trying to get it to mix!) I used white vinegar (less of it) and olive oil, and put in extra minced garlic and ginger. I like it to be thick and not runny dressing. It was really good. I think I would try this coleslaw dressing on chicken breast.  -  30 Oct 2002  (Review from Allrecipes US | Canada)