What's the difference between coleslaw and slaw?

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage , including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Why is coleslaw now called slaw?

Whatever the reason for the formation, people familiar with the food item began tinkering with its name. For instance, the Latin-based cole was substituted for cold and the spelling variant slaugh was used with cold or cole . The name was also chopped to slaw or slaugh.

Why is KFC coleslaw so good?

Fresh ingredients are key to a good slaw , and KFC does alright for a fast food restaurant. You won't find any wilted cabbage pieces, and the carrots are nice and hard as well. What's more, KFC finely dices everything so you don't have to chew that much, and all the flavors and textures blend perfectly.

Why did KFC stop selling coleslaw?

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing . “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Crunchy Asian Slaw Recipe with Peanut Dressing (2024)

Home » Healthy Recipes » Gluten Free » Crunchy Asian Slaw Recipe with Peanut Dressing

Jump to Recipe

5 stars (4 reviews)

15 minutes mins

Posted by Sommer Collier on Feb 12, 2016 (last updated May 31, 2019)

This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

Colorful Crunchy Asian Slaw with Peanut Dressing, a fabulous side dish for chicken and fish!

Quick mid-week dinners don’t have to be boring. They also don’t have to be the same ol’ repeats you been making for years.

Switching up simple healthy side dishes, then giving your protein a little tweak, can make all the difference.

It’s my belief that vegetables are more fun to eat when they look like party confetti.

Even mykids are intrigued by a bowl of raw veggies that look like this!

I’ve got a fabulous Crunchy Asian Slaw Recipe for you today with a savory sweet Peanut Dressing, reminiscent of Thai peanut sauce.

The base of the salad is a hearty mix of broccoli slaw, red cabbage, bell pepper, radishes, edamame and red onion.Silky Peanut dressing is tossed with the veggies to coat and season them thoroughly.

Fresh cilantro and sunflower seeds are sprinkled over the top for extra freshness and crunch!

Crunchy Asian Slaw Recipe with Peanut Dressing is a fabulous side dish to pair with chicken or fish.

I especially like it with The Good Table’s Crunchy Thai Peanut chicken coating.

The Good Table is a new quick-dinner helper that seasons your plain-jane chicken, or fish, with a crispy and zesty crust.

You simply dip your protein in the coating sauce, toss it with the crispy crust mix, and bake.

Crunchy Asian Slaw Recipe with Peanut Dressing

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Crunchy Asian Slaw Recipe with Peanut Dressing. A dazzling slaw salad full of color and texture, with a peanut sauce style vinaigrette for a savory sweet finish.

Servings: 8

Ingredients

US Customary - Metric

For the Crunchy Asian Slaw:

12 ounces broccoli slaw
1 cup shredded red cabbage
1 cup thinly sliced red bell pepper
1 cup sliced radishes
1 cup shelled edamame
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
1/4 cup sunflower seeds

For the Peanut Dressing:

1/4 cup creamy peanut butter
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoons sesame oil
1 tablespoon honey
1 teaspoon chile garlic paste

Instructions

Pile broccoli slaw, red cabbage, bell pepper, radishes, edamame and red onionin a large bowl.
In a smaller bowl, whisk all the peanut dressing ingredients together until completely smooth. Pour the dressing over the top of the salad and toss well to coat.
Sprinkle the chopped cilantro and sunflower seeds over the top of the slaw. Serve immediately, or cover with plastic and refrigerate until ready to serve. Can be made up to 2 days ahead.
See Also
Weight Watchers Macaroni And Cheese Recipe

Nutrition

Calories: 182kcal, Carbohydrates: 13g, Protein: 7g, Fat: 13g, Saturated Fat: 2g, Sodium: 312mg, Potassium: 426mg, Fiber: 3g, Sugar: 5g, Vitamin A: 910IU, Vitamin C: 73.9mg, Calcium: 52mg, Iron: 1.5mg

Course: Salad, Side Dish

Cuisine: Asian

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by The Good Table. All opinions are my own.

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Gluten Free Healthy Recipes Salad Side Dishes Vegetarianbroccoli edamame peanut butter peanuts radishes

12 comments Leave a comment »

5 Secrets Every Chef Should Know

NEW! FREE EMAIL SERIES My fav tips to make you a better cook...right now!

« Previous PostDrinking Caramel Recipe

Next Post »20 Strawberry Recipes for Berry Season

Crunchy Asian Slaw Recipe with Peanut Dressing (2024)

Crunchy Asian Slaw Recipe with Peanut Dressing

Ingredients

For the Crunchy Asian Slaw:

For the Peanut Dressing:

Instructions

Nutrition

5 Secrets Every Chef Should Know

Leave a Reply

12 comments on “Crunchy Asian Slaw Recipe with Peanut Dressing”

FAQs

What's the difference between coleslaw and slaw? ›

References