If you love coleslaw, you absolutely must try my neighbor Diane’s recipe for Easy Asian Coleslaw. It brings a fresh and fun twist on a side dish favorite! I had no idea using Granny Smith apples in a dressing could bring so much unique flavor to a recipe. Plus, there are plenty of crisp vegetables that keep things interesting.

If you don’t own some of the ingredients, like the vinegar or oil, they’re actually quite easy to find at a grocery store. You are bound to love my neighbor’s recipe as much as I do. I am so happy she finally let me get my hands on it!

 

Ingredients:

For the Dressing:

1 Granny Smith apple, peeled, cored & chopped

2 tablespoons creamy peanut butter

1½ tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon water

¼ teaspoon garlic powder

⅛ teaspoon cayenne pepper

For the Coleslaw:

16 ounce bag cole slaw mix (or 5 cups shredded cabbage)

½ red bell pepper, thinly sliced and cut into 1-inch pieces

2 green onions, thinly sliced (white and green parts)

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

1 cup green peas, fresh or frozen

½ cup roasted salted peanuts, coarsely chopped

Instructions:

Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.

In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

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Quick Tip: The longer this coleslaw can marinate in the fridge, the stronger the flavors will be.

Recipe and Image courtesy of Brown Eyed Baker.