Asian-Style Slaw
Elizabeth Heiskell
Nathan Congleton/TODAY
print recipe
Rating:
4.3333335 (15 rated)

The fresh herbs in this dish take a usually boring side dish to a showstopper of a side! The crisp cabbage, fresh veggies and toasted nuts make this the crunchiest cabbage you've ever tasted.

Technique tip: Remove the seeds and the white vein that attaches the seeds to the jalapeño flesh. This will help reduce the spicy heat of the jalapeño.

Swap option: Add rice noodles and roasted chicken for a healthier main meal option.

Ingredients

  • Dressing

    • 1/4 cup vegetable oil
    • 1/4 cup creamy peanut butter
    • 3 tablespoons soy sauce
    • 2 tablespoons seasoned rice vinegar
    • 1 tablespoon dark sesame oil
    • 1½ teaspoons honey
    • 1 clove garlic, grated
    • 1/2 teaspoon grated fresh ginger
  • Slaw

    • 4 cups shredded Napa or green cabbage
    • 1 red pepper, chopped
    • 1 cup matchstick carrots
    • 2 green onions, chopped
    • 1/4 cup chopped fresh basil
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped fresh mint
    • 1 cucumber, diced
    • 1 fresh jalapeño, seeds removed and chopped
    • 1/4 cup dry roasted peanuts

Preparation

For the dressing:

Whisk together all of the ingredients.

For the slaw:

In a large bowl, mix cabbage, red pepper, carrots, green onions, fresh herbs and jalapeños. Toss with dressing and peanuts. Serve right away or refrigerate until you're ready to go.