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 did Chick Fil A stop serving slaw?

Chick-fil-A fans didn't take the change lightly and some still call for the return of the creamy dish. The chain announced on New Year's Eve 2015 that it was removing the side, citing an effort to revamp its menu and make room for healthier items. It left the menu for good on January 18, 2016, and has not returned.

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.

Which is healthier salad or coleslaw?

Classic coleslaw is full of shredded cabbage and carrots. The dressing, however, is made with mayonnaise and sugar. There is usually about ½ a cup of mayonnaise and usually a couple tablespoons of sugar. That adds up to more calories and more fat than you're probably looking for in a salad.

What is Chick-fil-A secret ingredient?

“And that ingredient is monosodium glutamate , more commonly known as MSG. “[MSG is] the sodium salt derived from an amino acid (glutamic acid), which is naturally present in our bodies and is also found in foods like Parmesan cheese, tomatoes and mushrooms.

Why is Chick-fil-A getting rid of the side salad?

In March, Chick-fil-A said that it planned to stop serving the side salad in an effort to streamline its menu . "In an effort to simplify and refresh our menu, we made the difficult decision to remove the Side Salad from our menus earlier this month," the chain said.

Why is opening a Chick-fil-A so cheap?

Startup costs for Chick-fil-A franchises are relatively low. That's because, unlike other franchises, Chick-fil-A actually purchases the real estate and all of the equipment required to open the business, and then leases them to you via monthly rent payments .

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.

Is cabbage slaw and coleslaw the same?

While cabbage salad often consists only of one vegetable seasoned and dressed, coleslaw can include a few other ingredients like shredded veggies, fruits, or seasonings to give some variety to the dish. While both feature cabbage as the star of the show, the different dressings set the two apart.

What is slaw? Slaw is a cold salad commonly made from sliced or chopped raw vegetables, especially cabbage or carrots, mixed with a dressing made with mayonnaise or vinegar . It often includes other seasonings and ingredients, such as onions and apples.

What is the plural of slaw?

Answer. The noun slaw can be countable or uncountable. In more general, commonly used, contexts, the plural form will also be slaw. However, in more specific contexts, the plural form can also be slaws e.g. in reference to various types of slaws or a collection of slaws.

Crunchy Asian Slaw with Peanut Dressing - vegan recipe

May 26, 2020(Last updated Oct 18, 2023)by Hannah Sunderani

Crunchy Asian Slaw with Peanut Dressing

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Hi friends! Today I am sharing a delicious and colourful healthy Asian Slaw with Peanut Dressing. It’s finally summer time in Toronto, and with this warm weather I am craving light, crunchy and fresh salads. Hands down, this healthy asian slaw hits the spot for summer salads.

I love this asian coleslaw recipe because it’s crunchy and nutty. Made with broccoli and cabbage, and a smooth and creamy peanut butter dressing that’s full of umami flavour. Enjoy for lunch or a light dinner, or serve as a side salad at your next gathering. Certainly, this asian slaw is the perfect salad to bring to a bbq!

Now, let me get right into how to make this colourful crunchy salad. Because I’ve no doubt you and your loved ones will be devouring this recipe like we did.

Crunchy Asian Slaw with Peanut Dressing - vegan recipe - Two Spoons (1)

Asian coleslaw recipe

The ingredients

This recipe is super easy and straight forward to make, using fresh and colourful vegetables and fresh herbs. Which is why I have given it my newbie cook stamp of approval.

Featured Review

5 from 2 votes

“We absolutely loved this dish, and I was happy to put my new food processor to work. It definitely makes the prep work for dishes like this so much easier/faster. Great recipe! I will for sure be making this again.”-Kyrstal

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Certainly, anyone can make this recipe, and it’s one to be enjoyed by all eaters.

For this recipe you will need:

red cabbage
white cabbage
carrots
baby broccoli (or regular)
cilantro
parsley
green onion
peanuts

As you can see, the ingredients are simple and straight forward. In fact, I’m sure you’ll be able to find all these ingredients at your local grocery store.

Of course, the recipe can easily be modified/adapted with your favourite crunchy veg, or for what you have on hand. For example, if you don’t have white cabbage, you can substitute for more red cabbage, broccoli, or carrots. Feel free to experiment and test out your favourite blends.

Asian slaw dressing

As for the asian slaw dressing, we’re giving full umami flavour. Made by combining peanut butter with tamari, garlic and ginger. The result is a creamy, smooth and savoury dressing, that’s lightly salted and spicy. I absolutely love this dressing for our asian slaw.

Here’s what you’ll need:

olive oil
apple cider vinegar
agave
tamari (or soy sauce)
garlic
ginger
sea salt
chili flakes
peanut butter

Mix together in a bowl and you’re ready to pour over your asian slaw.

Crunchy Asian Slaw with Peanut Dressing - vegan recipe - Two Spoons (3)

Crunchy Asian Slaw with Peanut Dressing - vegan recipe - Two Spoons (4)

Asian slaw recipe: Tips & Tricks

Shred your veg

Like all coleslaw recipes, it’s preferable to shred your veg as thinly as possible for optimal texture. Certainly, you can do this by hand; cutting your veg with a sharp knife, and grating your carrots with a box grater. However, my preference is to use a food processor. It’s quicker and easier.

I try my best not to recommend too many gadgets in the kitchen. Call me a minimalist, but I hate single use gadgets that take up precious cupboard space, only to be dusted off twice a year.

However, a food processor is a multi-use tool that I use weekly. Like my blender, it’s a beloved sous-chef that saves me time in the kitchen.

Fortunately, there’s lots of ways to use food processors apart from just shredding and grating. Additionally, I love using it to make hummus and no-bake desserts. Check out this article by SELF for all the ways you can use a food processor.

All-in-all, I highly recommend using a food processor to slice and grate your veg. It will speed up time and give you quality thinly sliced veg for premium texture.

However, as mentioned above. You can totally do this by hand, slicing the cabbage with a sharp knife, and grating the carrots with a box grater.

Prep in advance

It’s good to know that this salad can be prepped hours in advance! Unlike spinach or other leafy greens, the veg in this dish is sturdy and will withstand dressing for many hours. This makes asian slaw a great dish for bbq’s or entertaining.

So, feel free to prep this salad in advance, and rest assured that it will taste just as good if not better hours later.

How long does asian slaw keep?

Asian slaw will keep for many hours, and also makes delicious next day leftovers! So feel free to make up a big batch to enjoy throughout the day for your loved ones to enjoy whenever they’re hungry.

Crunchy Asian Slaw with Peanut Dressing - vegan recipe - Two Spoons (5)

Other recipes you might like

If you’re digging this recipe, you might also like these salad dishes:

lemon vegan pasta salad
kale and quinoa salad
black bean and corn salad
vegan thai noodle salad
quinoa chickpea salad
moroccan carrot and chickpea salad

Crunchy Asian Slaw with Peanut Dressing - vegan recipe - Two Spoons (6)

So there we have it, a deliciously crunchy and colourful, fresh and flavourful asian coleslaw recipe with peanut dressing. Enjoy for a side dish or light lunch, and bring to bbq’s and potlucks for a coleslaw that everyone will be raving about. Certainly, is nothing more gratifying than a gathering where everyone is talking about your coleslaw!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

SGF

Asian Slaw with Peanut Dressing

5 from 2 votes

By Hannah Sunderani

This Asian-inspired coleslaw is crunchy, colourful, light and refreshing. Using asian inspired veg and a peanut dressing that's full of umami flavour. It's great for bbq's and entertaining, or enjoy for a light lunch or side-dish.

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Ingredients

2 cups red cabbage shredded
2 cups white cabbage shredded
1 cup carrots grated (about 2 carrots)
1 cup broccolini (or traditional broccoli florets) chopped
1 cup cilantro finely chopped
1/2 cup parsley finely chopped
1/4 cup peanuts chopped
4 green onions

Peanut Dressing

1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup peanut butter
1 clove garlic finely chopped
1 tbsp tamari or soy sauce, or coconut aminos
1 tbsp agave
1 tbsp ginger fresh, grated
1/2 tsp sea salt
1/4 tsp chili flakes

Instructions

Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.

Notes

This coleslaw can be prepped hours in advance. The longer you wait the more the dressing and hearty veg will meld together. It also makes for great next-day leftovers.

Approvals

Nutrition

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Crunchy Asian Slaw with Peanut Dressing - vegan recipe - Two Spoons (2024)