Polynesian Coleslaw
At a Glance
- Total
- 20 min
- Servings
- 8.00 serving(s)
Categories
- Salads
- Side Dish
- Polynesian
- No-cook
- No-Cook
Dietary
- Vegetarian
Allergens
- Peanuts
- Soy
- Sesame
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Polynesian Coleslaw brings together 3 tablespoons creamy peanut butter, 2 tablespoons vinegar or 2 tablespoons rice wine vinegar (preferred), 2 tablespoons soy sauce in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 8 servings.
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Equipment
Large bowl, dry skillet
Ingredients
- 3 tablespoons creamy peanut butter
- 2 tablespoons vinegar or 2 tablespoons rice wine vinegar (preferred)
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon Tabasco sauce
- 8 cups shredded purple cabbage or 8 cups green cabbage
- 1/2 cup chopped fresh cilantro
- 1 large red pepper, thinly sliced
- 4 scallions, sliced
- 2 tablespoons sesame seeds
Instructions
In large bowl stir together peanut butter, vinegar, soy sauce, garlic, salt and hot sauce.
Stir in cabbage, cilantro, red pepper and scallions.
Refrigerate one hour.
Heat dry skillet over medium heat.
Add sesame seeds; cook, stirring, until lightly browned, about 3- 4 minutes.
Remove from skillet, and sprinkle over coleslaw.
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