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2011Asian 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!)
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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.










Michele
beautiful! ( i’m hungry already:) love the colors and all the ingredients! i’ve never tried brown rice vinegar, but will put it on my grocery list. thanks!
leslie
This looks so wonderfully fresh and amazing. I love the peanut butter
Nancy Bowers
loved this – I replaced the peanut butter with sun butter and it still tasted wonderful – thanks for sharing!
Eat Good 4 Life
I have peanut dressing before with great results, we love it and it is way better than getting it at the store with other unhealthy ingredients and much more expensive. Thanks for reminding me to make more batches of it since we are out. By the way great salad recipe, I may venture and try this one day, looks simple and very healthy, right up my alley
Sweets by Vicky
After seeing that you used peanut butter in your dressing, I know I’ll be using the recipe really soon!
Chef Danielle
What a beautiful salad!
Shauna from Piece of Cake
Shut the front door. I was just pouring over cookbooks today looking for an Asian-inspired salad, the sort I could munch of for lunch over a couple days. This is so perfectly beautiful! Thank you, Jen! xo
Erin
Just made this dish and it is delicious!!!
Meredith
I brought this to a potluck lunch at work. Among the fat laden casseroles and sweets I was pleasantly surprised to see this be one of the first bowls empty! Thanks for the great recipe!
Jennifer
A new favorite. I’ve been struggling to eat healthier and add more veggies into our diet. This was a hit all around. And… for those doing Weight Watchers, if you increase the veggies without increasing the dressing, the portion size increases to serving 8, this is only 5 points and super filling.
Oh, and I mixed it up using 1/2 broccoli slaw and 1/2 cole slaw blend.
Danita
I made this for a neighborhood cookout today and it was very popular. Several people asked for the recipe. It was easy to make. I added 5 cups of cole slaw to increase the portions and it was fine with the dressing amount from the recipe. Thanks Jennifer for another great recipe.
estherpalermo
I love your website. Its elegantly designed, yours is one of my favorite food blogs I visit often.
I have always wanted to know how to make great Asian Salad but have not come across a great recipe till I saw this. I tried this recipe, love it and has made it several times now. I bring salad to work for lunch every day and this is an addition to my repertoire.
Thank you for a great food blog. Keep it coming.
Laura
Just made this..so tasty! Thank-you!
Jana
I made this tonight and it was AMAZING!? Thank you for the recipe!
Tanya
So yummy! Thanks for sharing. Used agave syrup instead of honey.
Jamarion Butterworth
Jamarion Butterworth
I think this is a real great blog article.Much thanks again. Really Cool.
molly
this is the type of veggie combo i would do as stir fry. i’ve never thought to tweek that and do a “slaw” approach. can’t wait to try it out!
Cookie and Kate
Oh boy, this is the kind of slaw I can get excited about. Yum!
Robyn
Yum! Love peanut sauce! Topped mine with a little mango too..
Stacie
Thanks for the recipe – it was delicious! Will be posting on my blog soon!
Katie
This was so good! Beautiful, healthy, and delicious. Thanks for posting.
Nan Koenig
My husband and I eat this at least twice a month. I absolutely LOVE it. Thanks!!!
Nicola
Just made this & it’s fab! Very tasty & super easy to make.
Carrie’s Clicks
[...] made this salad the other night and loved it. I got the recipe from here, through a link on Pinterest. Yum! Share this:FacebookEmailPrint February 3, 2012, 8:35 pm [...]
Carolyn
Tried this tonight with calamari and mussels… this was a real hit. Everyone took seconds! What a nice salad! YYYyyyyyyuuuuuummmmmmmm….
Amanda @ Heart Tree Home
I have made this twice now, and it’s delectable! Thanks for sharing!
Laura
Love love love this salad! Got linked thru Pinterest… so yummy. The scallions were actually disgusting looking at the grocery store, so I used a thinly sliced shallot instead… and used walnut oil instead of sesame since its what I had on hand.
Mimi
Made this tonight. Found it on Pinterest. This is fantastic! Thanks for sharing.
Christie
OMG to die for! WONDERFUL recipe. I made everything a day ahead but didn’t dress it till right before I was going to eat it and it was fabulous. I cut the oil in half since I was afraid it would be too oily and added grilled chicken to make it a lunch salad. So easy and so good! Thank you.
I too also found on Pinterest!
susan
looks delicious, and will definitely try…..BUT why would you use a commercial peanut butter like Skippy, just because you don’t have to STIR..but it has sugar and palm oil. How difficult is it to stir a l00% organic pb without sugar or palm oil??????
My trick is buying the 100% only organic peanuts….turn jar upside down until you have to use. Stir for a few minutes….then you’re done. You don’t have to stir again.
In my opinion, the l00% organic totally completes that gorgeous and healthy salad.
Hattie
Oh God,I could eat the whole thing!!!!! The dressing looks so delicious and easy to make!!!! I make my own at home with extra ginger,rammen noodles or rice noodles for crunch.I buy different seasme or peanut dressings and mix them but this dressing looks so good!!!
Joan
It would be helpful if there was a nutritional breakdown. Can anyone tell me how many calories per serving? Thanks.