I consider myself a native Californian. I was born there and lived there until the summer before the first grade and I moved back before seventh grade and stayed throughout high school. While I left the state to go to college (The Ohio State University), I always returned during breaks and immediately after graduation. All of that time was spent in southern California (aka The Better Half) and in all that time, I don’t recall ever visiting the northern half of the state.
In a previous job, I was lucky enough to travel several times a year to San Francisco. I learned to have a great appreciation for the city with its wonderful culture and amazing cuisine. Unfortunately I was never able to extend any of those trips to spend time seeing the redwoods or Napa valley. I think it is time to trek across the country to go to the wine region and see more of the northern half. I am still a Southern Californian at heart, but can now understand the allure of the north.
It was very good. A good addition next time would be to add a few chopped peanuts into it.
Yes. There are three different types of cabbage in this (red, green and napa). By the way, napa cabbage is not named for, or in relation to Napa valley. Who knew?
I actually tripled the peanut sauce and used about half of the total with some ramen noodles. Even without the noodles, I would likely double the recipe for the dressing as it is soooo good.
I expected my wife and I to both like it, but my youngest went for seconds on the slaw too.
Asian Coleslaw
Prep Time: 30 Min | Makes: 6 2/3 servings (Scaled)
Ingredients:
- 4 tablespoons rice wine vinegar
- 4 tablespoons vegetable oil
- 3 1/3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 1/3 tablespoons minced fresh ginger root
- 1 tablespoons minced garlic
- 3 1/3 cups thinly sliced green cabbage
- 1 1/3 cups thinly sliced red cabbage
- 1 1/3 cups shredded napa cabbage
- 1 1/3 red bell peppers, thinly sliced
- 1 1/3 carrots, julienned
- 4 green onions, chopped
- 1/3 cup chopped fresh cilantro
Directions:
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Nutritional Info:
Amount Per Serving Calories: 184 | Total Fat: 12.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Source: http://allrecipes.com/Recipe/asian-coleslaw/detail.aspx
Rantings of an Amateur Chef 
Having recently been in southeast Asia, I’m totally into any food with Asian flavor right now. The slaw sounds yummy.
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You had me at peanut sauce and cilantro…. totally making this! Thank you!
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I love Northern California! …it’s Southern California I can only handle in small doses 😉
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Napa is gorgeous around the fall time. Hopefully you can make a visit around that time. One of my favorite winery is Cakebread. Lovely reds and white although they’re known mostly for their whites. I digress…. This is a lovely slaw. I LOVE napa cabbage. One of my favorite leafy vegetables.
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Sounds really yummy! The dressing looks so good, could make extra and bottle it up in the fridge for use during the week.
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Pat I lived in the San Fernando Valley for 37 years and 4 years in the Navy in San Diego before that. I’ve been all over the state and Oregon Now I’m in Georgia nprth of Augusta.
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This recipe sounds amazing – it’s making me hungry! I’m pinning it to experiment with later!! Thanks for sharing 🙂
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