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The Best Coleslaw Recipe

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3.9 from 38 reviews

This vibrant and flavorful coleslaw combines crunchy purple cabbage and julienned carrots with a tangy, slightly sweet Asian-inspired dressing. Toasted peanuts add a delightful crunch and a hint of nuttiness, while fresh cilantro and green onion provide brightness. Perfect as a refreshing side dish or a light lunch accompaniment, this coleslaw is easy to prepare and bursting with textures and layers of flavor.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 4 cups purple cabbage, sliced (about 1/4 head, or 4 cups coleslaw mix)
  • 1 small carrot, julienned
  • 1/4 teaspoon salt
  • 2 tablespoons cilantro, minced
  • 1 green onion, sliced

Nuts

  • 1/3 cup toasted peanuts, coarsely chopped

Dressing

  • 1 tablespoon vegetable oil (or other neutral oil)
  • 2 tablespoons Chinkiang vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 2 cloves garlic, minced

Instructions

  1. Prepare the vegetables: Slice the purple cabbage thinly to yield about 4 cups. Julienne the small carrot into matchstick-sized pieces. Place both the cabbage and carrot into a large mixing bowl and sprinkle with 1/4 teaspoon of salt. Toss lightly to combine and set aside for a few minutes to slightly soften and release moisture.
  2. Make the dressing: In a small bowl, whisk together the vegetable oil, Chinkiang vinegar, soy sauce, honey, toasted sesame oil, and minced garlic until the honey is fully dissolved and the mixture is well combined.
  3. Combine the salad: Pour the prepared dressing over the cabbage and carrot mixture. Toss thoroughly to ensure that the vegetables are evenly coated with the dressing.
  4. Add fresh herbs and nuts: Mix in the minced cilantro and sliced green onion for freshness. Then sprinkle the coarsely chopped toasted peanuts over the top and give the salad one final light toss to distribute evenly.
  5. Chill and serve: For best flavor, refrigerate the coleslaw for at least 20-30 minutes before serving to allow the flavors to meld. Serve cold as a refreshing side dish or a crunchy topping for sandwiches and tacos.

Notes

  • Chinkiang vinegar provides a unique, slightly sweet and smoky flavor, but you can substitute with rice vinegar if unavailable.
  • For a nut-free version, omit peanuts or replace with toasted sunflower seeds.
  • Adjust honey quantity to taste depending on your preferred level of sweetness.
  • To make it vegan, substitute honey with maple syrup or agave nectar.
  • Toasting your own peanuts enhances their flavor and crunch; simply dry roast in a pan over medium heat until golden and fragrant.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/the-best-coleslaw-recipe/