Asian Slaw

by Jenn on March 19, 2009

in Dairy Free,Diabetic Friendly,Gluten Free,Salads,Vegetarian


I know this isn’t the prettiest dish, but it makes up for it in taste.  Trust me.

Someone pointed out to me this awesome seasonal ingredient map from, where you pick the month and the state and they will tell you what is in season there.  How cool!  Unfortunately, for my state and the month of march it just says “dormant”.  I am SOO looking forward to spring produce, I was hoping that something would have started coming in….

March has been pretty dismal as far as fresh produce is concerned.  I’m kinda tired of root vegetables, and nothing has really come out in the markets yet. I wanted to create a dish that had a little spunk and maybe was a little more light hearted in hopes of the upcoming spring season.  That and, I never know what type of flavors I am going to have a hankering for until that day (this is why I could never meal plan for the week like I know a lot of you are able to do so successfully!).  Anyways, despite the randomness of its origins, I bring you my recipe for Asian slaw, which basically is just coleslaw but using something besides mayo for the dressing.  Cabbage has been one thing that actually has been super plentiful lately (I think because it was St. Paddy’s day this week and lots of people like to make traditional Irish meals), and so, here goes!

Ok I know this may sound like an odd combo.  But trust me, try it, tweak it to become your own, and I promise you will have a new favorite way of eating slaw.

This recipe made a total of about 3 cups worth.  If it is going to be a side dish, that’s about 6 half-cup servings.  However, I liked it so much it just became my dinner, so I ate a full cup.

I would also argue that this is probably healthier than regular coleslaw, because there is no mayo in this, and all the fat is from the peanut butter and sesame seeds, which is all the healthy kinds.