Asian Slaw with Ginger-Peanut Dressing

Hi All, Here’s the Asian Slaw that I mentioned in last week’s Coconut Shrimp post. As you can see, it’s a great way to eat your colors…and it’s every bit as delicious as it is healthful.

I know the list of ingredients looks long but please don’t let that discourage you! The great thing about this recipe is that it makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots and shelled edamame.

There’s a bit of chopping involved — some scallions, peanuts, a red pepper and cilantro — but it doesn’t take long.

You begin by making the dressing. Combine the honey, oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, hot sauce, fresh ginger and minced garlic in a small bowl. Stir with a fork until the peanut butter is dissolved.

Next, combine the coleslaw, shredded carrots, red pepper, edamame, scallions, cilantro and peanuts in a large bowl.

Toss the slaw with the dressing and let it sit for at least ten minutes; this allows the vegetables to soak up the flavor.

That’s all there is to it. Serve as side dish to last week’s Coconut Shrimp or any simply prepared Asian chicken, fish or pork dish. It makes a lot, so you’ll have plenty of leftovers for lunch — in which case it’s delicious all on its own.

Enjoy! (And  start looking through your family dinner recipes…recipe contest sponsored by Oxo coming next week!)

If you enjoyed this post, sign up for free to receive new recipes by email.

Asian Slaw with Ginger-Peanut Dressing
Printable Recipe

Serves 6 as a side dish

Ingredients

For the Dressing
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar*
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
½ teaspoon salt
½ teaspoon Sriracha sauce (Thai hot sauce…optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced

For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
½ cup chopped salted peanuts (you can also leave them whole)
½ cup loosely packed chopped fresh cilantro

Directions

1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.

2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

*Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I’ve also used Brown Rice Vinegar (sold at Whole Foods) with excellent results.