Recipe Box, Slow Cooker Short Rib Tacos with Asian Peanut Slaw

This recipe is a combo of two of my favorites, Asian Short Ribs and Spring Roll Wraps

Asian tacos

A few adjustments and you have a whole new way of enjoying these recipes in another version, a soft taco

slaw topped tacos

A great way to lighten things up and cool things off in the summertime


And it’s easy peasy too~ let the short ribs cook all day in the slow cooker with sweet chili sauce and hoisin sauce, then remove and shred the meat


Make peanut dressing in a snap by combining these ingredients in a jar


Shake, shake, shake and it’s ready for action!  Keep the dressing at room temperature to keep the peanut butter liquid.  Toss with the slaw 1-2 hours before serving and refrigerate the slaw to meld flavors.  Refrigerate leftover dressing.

short rib slaw topped tacos

Fry flour tortillas lightly in oil.  Drain.  Fill tortillas with meat, snow peas, slaw and garnish with nuts and green onions if desired.


This was a big hit with the guys, HHjr even showed up the next day to eat the leftovers and said it was just as good if not better the second time~

Short Rib Tacos

Prep Time 10 minutes
Cook Time 8 hours
Course Main Course
Cuisine American, Asian
Servings 6


  • 2-3 lbs short ribs bone in or boneless, about 8 meaty ribs
  • 1 bottle sweet chili sauce
  • 1 jar hoisin sauce
  • salt and pepper
  • 12 small flour tortillas
  • oil
  • snow peas trimmed
  • green onions chopped


  • Place ribs in slow cooker and season with salt and pepper.  Pour sauces over all.  Cover and cook on low heat for 8 hours.
  • Remove meat from cooker with a slotted spoon and shred meat.
  • Lightly fry tortillas in a little oil until just beginning to brown, but still soft.  Drain on paper towels.
  • Rinse snow peas and wrap wet peas in clean towel or paper towel.  Cook snow peas wrapped in a towel in the microwave for 1-2 minutes
  • To serve: Place meat in center of tortillas, with snow peas along the side.  Top with slaw and chopped nuts and onions if desired
Keyword Asian coleslaw, short rib tacos, slow cooker short ribs, snowpeas

Asian Slaw

Prep Time 10 minutes
Course Salad, Side Dish
Cuisine Asian


  • 1/2 cup rice wine vinegar
  • 1 lime juiced
  • 1 T sesame oil
  • 1 T soy sauce
  • 1/2 tsp ginger paste
  • 1/2 cup peanut butter
  • pinch of brown sugar optional
  • salt and pepper optional
  • chopped peanuts or cashews optional
  • 1 bag 14 oz. coleslaw mix


  • Combine all ingredients, except slaw mix and nuts, in a pint jar.  Shake vigorously to combine.
  • Taste and adjust seasonings, adding brown sugar if desired.
  • 1-2 hours before serving pour dressing over slaw mix a little at a time, until slaw is dressed to your liking.
Keyword Asian coleslaw, peanut slaw, salad
short rib slaw topped tacos

This is a wonderful way to enjoy a lot of textures and flavors, sweet, tangy, salty, crispy, and nutty good!



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10 Responses to “Recipe Box, Slow Cooker Short Rib Tacos with Asian Peanut Slaw”
  1. Hungrycookie says:

    Yum looks great.

  2. Mary says:

    These look wonderful Jenna! We enjoy short ribs in winter with polenta but the slow cooker version with your tacos and Asian slaw looks light and delicious for summer, love the snow peas!

  3. Liz Mackie says:

    Thank you for the nice recipe and have a good week! 

  4. Malia says:

    We are huge taco fans here… thanks for this!

  5. lulu says:

    I would never have thought of combining these flavors, but your tacos sound delicious. I have to confess to liking anything with short ribs.

  6. linderhof says:

    Looks really good. I’ve been trying some different tacos too!

  7. Miz Helen says:

    Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your New Red Plate and have a great weekend!
    Miz Helen

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