I’m calling this Asian slaw as I don’t really know the origin of it and whenever I’ve seen it on menus at restaurants this is what it’s known as. I guess it could also be classed as a lighter coleslaw (since it’s not a creamy coleslaw) or slaw with a sweet-tangy dressing.Either way, it’s crunchy, tangy and very tasty! I really love how the salty nutty flavour of the peanuts works with the tangy sweet dressing. What a burst of flavour! Avocado Oil – You can use any neutral-flavoured oil such as peanut, sunflower or olive oil, we use sesame oil as well to add in that nutty sesame flavour.
How to make Asian Slaw
Full recipe with detailed steps in the recipe card at the end of this post. This is such a refreshing and summery side dish!
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