about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.
In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please contact us here to work with us.
advertisment
Asian-style coleslaw
Loading...SKILL LEVEL :
Easy and quick,SKILL LEVEL :
Requires marinating or resting timeNo-mayo coleslaw
I am not a big fan of classic mayo-dressed coleslaw. I came up with this recipe to serve on pulled pork sandwiches, but it can also be served as a salad. This slaw has an Asian kick to it, using fresh ginger, rice vinegar and a splash of fish sauce for the dressing. As a nod to classic coleslaw I add fresh pineapple.
Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
PrintAsian-style coleslaw
Asian flavored coleslaw is crisp, colorful and tasty. Serve it as a salad or layer it in your pulled pork sandwich.
- Yield: 6 servings 1x
Ingredients
- 1/4 head red cabbage, thinly sliced or shredded
- 1/4 head green cabbage, thinly sliced or shredded
- 1/2 large red pepper, julienned
- 2 green onions, sliced on the diagonal
- 1 cup fresh pineapple, finely chopped
- 2 sticks celery, peeled and finely chopped
- 1/2 cup toasted sunflower seeds
- 2 T rice vinegar
- 2 T fresh lime juice
- 2 t brown sugar
- 1 T fish sauce
- Salt and pepper
- 1/4 cup dry roasted, salted peanuts
Instructions
- Put first 7 ingredients in a large mixing bowl.
- For the dressing, whisk together remaining ingredients and season with salt and pepper to taste. Toss coleslaw with dressing and refrigerate for at least one hour. The colder the better. Just before serving scatter dry-roasted peanuts on top of the salad.
THIS SERVES WELL WITH
advertisment
love the no mayo part. just learned of my daughter’s intolerance to . among other things, eggs! so mayo is out. looking for good alternatives!!
THANKS!
Hi Kit, we have a few food intolerances in our family too. Something New For Dinner has lots of recipes that can accommodate a variety of food intolerances, including eggs, gluten and dairy. Most recipes are egg free, and many are gluten free. Even recipes with dairy can often be easily modified to be dairy free simply by eliminating a cheese garnish in a salad. Focus on whole foods and avoid processed foods, and it will be a lot easier to manage dietary restrictions.
Good luck!
kim