Asian Coleslaw

Coleslaw, with an Asian twist.


  • 4 tbsp peanut or canola oil
  • juice of 2 limes
  • 1 tbsp Sriracha sauce
  • 1 head Napa cabbage, finely chopped or shredded
  • 1/4 cup toasted peanuts
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • Whisk together the oil, lime juice and Sriracha. 
  • Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat
  • Refrigerate for 20 minutes before serving
  • Keeps for two days in the fridge

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