Asian Slaw with Ginger-Peanut Dressing

4.5 stars based on 7 votes

asian slaw

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.

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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.

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

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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.

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

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

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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.

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Enjoy!

Asian Slaw with Ginger-Peanut Dressing

Servings: 6 as a side dish

Ingredients

For the Dressing

  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/4 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)
  • 1/2 teaspoon salt
  • 1/2 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
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, finely sliced
  • 1/2 cup chopped salted peanuts (or you can leave them whole)
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Reviews & Comments

  • 5 stars

    Well, I knew if I took a bite of this after I made it and before dinner, that there might not be any left for dinner. OMG. This is so good, I really cannot stop eating it. I could eat the entire batch….sooooooo good! Thanks for the recipe I will make this again and again and again!

    - Denise on August 18, 2014 Reply
  • 5 stars

    I made this last weekend to rave reviews. I added a bit more ginger and garlic to suit my taste, and a healthy dose of rooster sauce and was wowed. It is beautiful and fabulous. Thanks for sharing!

    - Ali on July 21, 2014 Reply
  • 5 stars

    Excellent dressing with a nice kick. Didn’t have all the salad ingredients on hand but no worries. The dressing could make any combo of veggies taste good. I bet it would make a nice veggie dip as well. Thank you for posting this.

    - Jennifer on July 19, 2014 Reply
  • 3 stars

    I guess I should have realized with the peanut butter in the dressing that this would taste like peanut sauce but that wasn’t what I was expecting and it’s not my favorite dressing. I loved the edamame in the slaw though! I think a few changes to the dressing, maybe using some fish sauce instead of peanut butter would have given it that Asian feel I was looking for.

    - LAO on July 17, 2014 Reply
  • 5 stars

    Just wanted to say, this recipe is delicious and the leftovers, if there are any, are great as well, not soggy or oily. Made for the 4th of July and it was a wonderful addition to the BBQ. Wouldn’t change a thing.

    - lyndac on July 17, 2014 Reply
  • 4 stars

    This is one of those salad recipes that makes a great meal in itself. I loved the flavor combination of the peanut butter, ginger, and soy sauce, and the rainbow of colors in this salad is just gorgeous. It does have a long ingredients list so I had to plan out shopping for the salad ingredients, but it is well worth it. Add some leftover chopped chicken to amp up the protein.

    - Courtney J on July 11, 2014 Reply
  • 5 stars

    This recipe could easily be used for a whole meal on its own. It is that hearty. The flavors are perfect, although the second time I made it, I upped the ginger and garlic just a bit for my own tastes. I served it with the honey lime sriracha chicken for a perfect match. Really dances on the palate. I’d say put it in the fridge for a couple hours to marinate for great flavor.

    - Linda on July 6, 2014 Reply
  • I agree! This was outstanding. I did substitute almond butter and slivered almonds tho. Passed it on to all my daughters-in-law – know all my grandsons will love it! And cabbage is so-o-o good for you : )

    - kim on May 9, 2014 Reply
  • This is seriously one of the best recipes I have ever made! I added soba noodles, and it was perfect!! Highly recommend this!

    - Tara on May 7, 2014 Reply
  • Recommended by a friend – I love this. I used slightly less honey and added more Sriracha sauce, substituted chipotle-roasted peanuts because my family loves spicy food. Light but satisfying, great with my marinated grilled chicken!

    - Lynne Homeyer on April 6, 2014 Reply
  • Great recipe! Made it for a large party–everyone LOVED it!

    - Karen on February 20, 2014 Reply
  • Yummy, but unless you are crazy for ginger, cut back to a teaspoon. Also if you can not find shelled edamame, use peas. Peas are still high in protein and shelling edamame takes forever!

    - Steph on January 24, 2014 Reply
  • Excellent! This is a definite keeper. Great simple side dish. Try it you will like it !!

    - Ken Kishtok on January 22, 2014 Reply
  • Great recipe, everyone loves it! Wish the nutritional info would be published though.

    - Holly on January 15, 2014 Reply
  • This recipe is fantastic, and is served by its flexibility. I have made this a number of times (once adding small cooked shrimp – yum!) and after the first time have never accurately measured anything except the dressing ingredients. I have gotten rave reviews any time I’ve made it for someone else too! Thanks!

    - Heather on January 14, 2014 Reply
  • This is such a refreshing salad. I made it to accompany Asian style country ribs and it was a big hit. I did not add the cilantro, since one of my guests is not a fan of cilantro. Instead I added some chopped parsley and it worked well.

    - Brooklyn Girl 1 on January 10, 2014 Reply
  • I just made this for dinner tonight and it was ahhhmazing! thanks so much :) http://www.handmadeintheheartland.com

    - Angela on January 8, 2014 Reply
  • Delicious. My new favorite. I could eat this every day!!!

    - Margaret on January 8, 2014 Reply
  • My family and I love this recipe. I volunteer to make it for every pot lock I am invited to. Thanks for that recipe.

    - Pnina on December 1, 2013 Reply
  • Delicious!!!!

    - julia on November 16, 2013 Reply
  • Absolutely delicious! ! Made 3 x this month already. I didn’t have edamame or cilantro on hand, and used ch almonds, and added 1/4 cup each of pumpkin seeds and sunflower seeds too. Used 1 cup frozen peas istead of edamame. The dressing is to die for. Thankyou!!!! Because it makes so much I use half at dinner, and leave the drsg in a container in fridge and re-dress the remaining salad next day.

    - julia on November 16, 2013 Reply
  • I love your salads they are easy to put together, very healthy and taste great. This is one of the recipes from you that is on our lunch rotation. make a big bowl and eat for several days. Yum!

    - teri pastorino on November 15, 2013 Reply
  • I recommend making a double or triple batch of the dressing and freezing each batch in individual pouches. Then you can whip up this delicious slaw in no time!

    - Adora on November 14, 2013 Reply
  • Made this last night as a side. It was so delicious I ended up eating it as my entire meal — lots of it. The cilantro peanut combo had me at the first smell. It is amazing. Going to try it with some tofu today for lunch. Had to slice up my own cabbage and carrots since they don’t have that here (in another country) and it was totally worth the effort. Bringing it to the next party I go to. Fantastic.

    - Megan on November 14, 2013 Reply
  • I made this for a party, it was beautiful and a big hit.

    - Debbie on November 5, 2013 Reply
  • Just made this Asian slaw :) Delish, fresh, crunchy, colorful, kid friendly, perfect directions! A keeper for sure!!!! Thank you so much for sharing it.
    Cheers!

    - Marnie on October 21, 2013 Reply
  • Thanks so much for a great recipe. I just finished mixing it up and couldn’t help sneaking in a little taste before leaving it to chill in the fridge for an hour or so. Didn’t have the fresh cilantro, ginger, or garlic on hand, so I just used my tube of cilantro paste and some dried spices from the cabinet in the dressing and they did the trick just fine. Also tossed in the leftover chicken breast from last week’s roasted chicken and will throw on the nuts in the end. I think this will end up being a regular for taking to pot lucks and picnics!

    - JJ on August 11, 2013 Reply
  • Yummy and delish. Will be making again and again. Really like the hint of peanut.

    - Janet on July 29, 2013 Reply
  • Making this tonight and have a few questions: What kind of coleslaw do you recommend as best for this? An old fashion green cabbage slaw, or a broccoli slaw or what? I didn’t find any mixes that had purple cabbage in them already, so I just got a green cabbage + carrots mix. Hoping it works! Also, what about ground ginger? I hate to buy fresh ginger to only use a small bit of it and throw the rest away. I’m sure fresh is best, but do you think ground will do the trick if need be? I also usually let coleslaws sit in the fridge for a couple of hours before serving, but it looks like you recommend dressing it just before serving? Why is that? I would love your thoughts here!! It looks amazing!

    - Heidi on July 24, 2013 Reply
    • Hi Heidi, Any kind of cabbage, such as the one you bought, is absolutely fine (the red cabbage just adds nice color). Fresh ginger is really best, and sometimes you can find very small pieces, but if ground ginger is all you have that’s fine — just add it little by little to get the right amount. And finally, this salad is best served freshly dressed. It will keep for a little while, but I like it best while it’s still very crunchy. Hope you enjoy it!

      - Jenn on July 24, 2013 Reply
  • This is my new favorite!! It was so good. I shredded my own cabbages only because I like them fine but the taste was great. I couldn’t leave the bowl alone. It was very hot that day and it ended up being my dinner but with the edamame and peanuts it was very filling. Thank you!

    - Ines on July 10, 2013 Reply
  • Absolutely delicious!!!! Can’t wait to make it again! Thank you thank you thank you!!!

    - Tina on July 9, 2013 Reply
  • In need of inspiration for dinners that require NO HEATING AT ALL for the Oklahoma summer, I made this tonight. I left out the edamame (couldn’t find it in our local store) and the pepper. It was still so, so good. As soon as it was done I stood over the bowl shoveling it into my mouth. So, so good. Thank you for sharing!

    - Charlotte on June 27, 2013 Reply
  • wow – never felt the need to comment on anything before but you gave a great recipe – thank you!!

    - Tammy on June 23, 2013 Reply
  • I have made this recipe several times over the last 6 months and I love it! It is the first recipe I send to people when they are looking for something new. I always double it and add a bag of purple cabbage. I also use half the honey and add lime juice for some zest. Delicious!

    - Bethany on June 21, 2013 Reply
  • Can you make this ahead of time (a day or two) for a party, or would you leave the dressing out until the day of?

    - Kelley on June 5, 2013 Reply
    • HI Kelley, I would definitely dress it the day of.

      - Jenn on June 5, 2013 Reply
  • Wow, is this ever good! I can see this pairing well with lots of things, from fish to BBQ (I served with Thai Shrimp Cakes from Cooking Light). One note to those making this for the first time: as you’re pouring the dressing over all of the cole slaw ingredients, you may not think there’s enough dressing to coat it all, but give it time—the cabbage will eventually break down and soften, and there will be dressing to spare at the bottom of the bowl. Dee-licious!

    - Allie on May 29, 2013 Reply
  • I made this a couple nights ago. My family loved it. I used less than a teaspoon of fresh ginger and we could still taste it. I think a tablespoon full and we wouldn’t have been able to eat it.

    - JulesinGa on May 25, 2013 Reply
  • I am going to make this for Memorial Day dinner. I have one question regarding edamame, I have wanted to use them before, but if I can’t find them cooked at the supermarket, how long should I cook them in boiling water? The recipe looks fabulous and am looking forward to tasting it. Thank you!

    - Roxanne on May 25, 2013 Reply
    • Hi Roxanne, You can buy them frozen and boil them for about 5 minutes. Try to find them already out of the shell to make life easier :)

      - Jenn on May 25, 2013 Reply
  • Thank you for this amazing salad recipe. I made this tonight for my husband and I and it was completely finished. My husband doesn’t even like to eat “salad” and he said it was super yummy. I’ll definitely be making this again and will try adding chicken next time.

    - Truc on May 6, 2013 Reply
  • This salad looks absolutely delicious!! If I wanted to add chicken to the salad, how do you (or anyone) suggest seasoning the chicken?

    - kathleen on May 3, 2013 Reply
    • Hi Kathleen, I’d keep it very simple — salt and pepper and maybe a little ginger. Or check out my Grilled Ginger Chicken with Apricot Chutney; you could use the chicken from that recipe (minus the chutney, of course).

      - Jenn on May 4, 2013 Reply
  • Can you use crystallized ginger in this if you don’t have fresh ginger root? If so how much?

    - Cindy on April 25, 2013 Reply
    • Hi Cindy, Unfortunately I don’t think crystalized ginger would work in this recipe. Sorry!

      - Jenn on April 25, 2013 Reply
    • I decided to try the crystallized ginger. I diced it as small as I could and used maybe a 1.5 tsp. I ended up using a hand blender to get it really mixed in. It turned out good and everyone loved but if I’d used much more it would have been way to sweet. So I guess it worked but I will make sure to have fresh ginger on hand next time.

      - Cindy on May 4, 2013 Reply
  • Made with Sunflower Seed Butter due to nut allergy and just omitted peanuts , Amazing! Whole family enjoyed .

    - Alissa on April 16, 2013 Reply
  • Love this, I add less honey and more peanut butter and lime juice for some acid. I never measure the slaw but use everything that comes in all the bags then double the dressing. I usually add the peanuts as a garnish so they don’t get soggy. Amazing with a piece of salmon on top.

    - Bethany on April 9, 2013 Reply
  • Excellent!!

    - Frabcis on March 23, 2013 Reply
  • I loved this salad! It was delicious and the only thing I changed was the olive oil. The dressing is actually very good for you as it is shock full of heart healthy oils and fats! Peanuts, peanut butter and olive oil are all fantastic for you and do not contain any bad fats! As with everything else though, every thing in moderation. I served this with coconut rice (made by substituting one cup of water with one cup of light coconut milk) and garlic shrimp. Easy dinner and nutritious! Thank you for this wonderful recipe!

    - Michelle on March 20, 2013 Reply
    • A fabulous dish, my dinner club loved it! And a special thanks to Michelle for the inspiration for the rest of the meal – I too made coconut rice (I’d never thought to make it this way before!) and quickly broiled some shrimp with chili-garlic sauce and a little garlic olive oil. YUM!

      - Heather on April 8, 2013 Reply
  • I just finished eating this. Absolutely delicious. It tastes almost exactly like the Thai Crunch Salad at CPK. I will be making it again tomorrow. It was so wonderful that there is none left. Thanks! Great recipe.

    - Melanie on March 17, 2013 Reply
  • I just made this. The dressing is phenomenal!! Thank you so much for sharing. This is my official go to Asian salad now.

    - Amnah on March 13, 2013 Reply
  • We make this as a side to the Thai Chili Glazed Salmon….have you ever seen your kids eat serving after serving of this many veggies? They will — it is fantastic ….we also make it for school lunches, and pack the sauce on the side to be added a few minutes before eating…

    - Becky Slater on March 11, 2013 Reply
  • A great salad that comes together easily! I served it with grilled salmon and the whole family enjoyed it. Very colorful and fresh

    - Karen on March 11, 2013 Reply
  • Healthy and delicious – my favorite co bination

    - Sharyn on March 10, 2013 Reply
  • We love this salad! It has great flavors and stays crunchy. I used olive oil in place of vegetable oil but stuck to the recipe otherwise.

    - Anne on March 9, 2013 Reply
  • Saw this on Pinterest….SOOO glad i tried it! So yummy, and healthy! Great by itself or with salmon or chicken!

    - erin on March 9, 2013 Reply
  • LOVE. I could just about drink the dressing, it’s so good! Thanks for a great recipe that makes me want to eat my veggies!

    - Helen on March 4, 2013 Reply
  • Just saw this recipe on Pinterest. I have been looking for a combination that was healthy & I could make at home (besides the recipe with ramen noodles!). Brought home napa & broccoli slaw last night to combine with peppers & green onions. Great thought about edamame! Can’t wait to make this – would be great sub for the Asian Salad in a bag & with peanut butter – just can’t wait to try. Thanks!

    - Rhonda on March 4, 2013 Reply
  • Try Pepitas (seasoned toasted Pumpkin Seeds) as a substitute for a nutty crunch. I have not yet made this salad but I love pepitas! They are common here and everywhere…groceries, convenience stores, snack bars etc.

    - FineTexcn on March 2, 2013 Reply
  • Omg delicious! I had limited ingredients – ie sesame seeds instead of peanuts (but I still used peanut butter) and no edamame or ciltantro and it turned out fine. I don’t really like salt so I didn’t add any – the soy sauce was enough for me.
    Thanks for posting!

    - Jenny on February 26, 2013 Reply
  • Mint is a good substitute for cilantro in this recipe — I speak from experience. :)

    - Stacey on February 22, 2013 Reply
  • This came out really good, yum!

    - Lanni on February 21, 2013 Reply
  • I do not like cilantro! Is there any substitute?

    - Tara on February 12, 2013 Reply
    • Hi Tara, You can substitute flat leaf parsley or just leave it out.

      - Jenn on February 12, 2013 Reply
  • found this recipe on pinterest and made it tonight with your coconut shrimp too… they were both excellent!! thanks for the yummy recipes!

    - ashley on January 31, 2013 Reply
  • This was awesome! Husband said no peanuts next time (not a fan)! We both LOVED the dressing!!!!

    - carrie on January 31, 2013 Reply
  • Peg,
    I too have an allergy to peanuts. I just substitute “Wow Butter” which is soy based and tastes just like the real thing. Prior to finding that, I used cashew butter, slightly different, although delicious taste. I guess it depends how pervasive your allergy is.

    - liz Holmes on January 21, 2013 Reply
  • Looks pretty but where’s the Nutritional Information? All that oil, peanut butter, and peanuts it may not be as healthy as it looks.

    - Jenny on January 6, 2013 Reply
    • The edemamme is so good for you. Loaded with estrogen and natural.

      - Gaile on February 22, 2013 Reply
    • Monounsaturated fats. The good kind. Enjoy!

      - Nanci on October 6, 2013 Reply
  • I’ve made this several times and it is fantastic! Not only delicious & healthy, but pretty too. The trifecta of a perfect dish, in my book. The only alteration to the recipe I’ve ever made was out of pity for a bunch of kale that was wilting in my veggie drawer…I tore it into little pieces and added it to the salad and it worked great. My whole family eats and enjoys this salad…thanks for sharing it!

    - CareyBerry on December 30, 2012 Reply
  • would be great to also add cooked chicken pieces and won ton strips.( or cooked rice sticks) would be like CPK thai crunch salad.

    - sue l on December 24, 2012 Reply
  • In the picture, it looks like baby lima beans, or is that the edamane? looks like a delish salad and I plan to try. Thanks.

    - Trudy Wachtmann on December 6, 2012 Reply
    • Hi Trudy, that’s the edamame. Enjoy!

      - Jenn on December 6, 2012 Reply
  • Can you use chunky peanut butter?

    - Divya on December 3, 2012 Reply
    • Hi Divya, Yes, it won’t make any difference.

      - Jenn on December 3, 2012 Reply
  • Any substitute for the peanut butter in the dressing? or alternative dressing? Also, where do you get the edamame? in the produce section? jarred? cook it yourself?

    - jessica on November 13, 2012 Reply
    • Hi Jessica, You could substitute another nut butter, or just replace it with oil. Edamame is found in the produce or freezer sections. I can usually find it cooked and shelled but sometimes you have to cook it yourself (very easy — you just boil it).

      - Jenn on November 14, 2012 Reply
    • Edamamme comes in the frozen food section where you get corn or lima beans. I boil them in salted water and put them in salads. Buy the ones that are shelled for this recipe.

      - Gaile on February 21, 2013 Reply
  • what could be used instead of the peanuts. good chance of my dying if i eat peanuts.

    - peg on November 11, 2012 Reply
    • Hi Peg, You can just leave them out.

      - Jenn on November 12, 2012 Reply
    • This salad is wonderful, but not worth risking your death. How about cashews? And cashew butter? If you can’t have nuts at all, then perhaps sunflower seeds & butter? There is something appealing about the nutty crunch in this dish, so you might find it worth experimenting.

      - CareyBerry on December 30, 2012 Reply
    • You could try sunflower seeds instead of peanuts. I just left the peanuts out of the recipe.

      - Gaile on February 13, 2013 Reply
    • Use sliced roasted almonds

      - Swati on March 22, 2013 Reply
    • How about cashews, instead of peanuts….great compliment too!

      - Anonymous on April 28, 2013 Reply
    • I would use soy nut butter as I am intolerant to peanuts and nuts. My twin boys have a severe allergy to peanuts and nuts. We use an alternative! Enjoy..:)

      - Julie on May 16, 2013 Reply
    • tahini (delicious substitute)

      - shalomah on October 14, 2013 Reply
  • Amazingly fresh, beautiful, and delicious!

    - Donna on October 30, 2012 Reply
  • I did the calories for 6 serving and I included 20 ounces of chicken (total of 550 calories) and it was only 380 per serving! It’s like 275 without the chicken. I love this recipe so much!

    - Emily on October 22, 2012 Reply
  • Perfect Asian Slaw recipe! Great flavor combination. It was big hit at a summer cookout.

    - Ann Grandin on October 9, 2012 Reply
  • there’s roughly 150 calories in just the dressing alone.

    - Candy Meier on October 7, 2012 Reply
  • I added a chicken breast boiled and shredded for a complete meal, and used slivered almonds cos i didnt have peanuts! delish!

    - Candipiburn on September 27, 2012 Reply
  • I made this tonight and it was fantastic! I reduced the honey a bit and used chinese cabbage instead of slaw mix. Also, I cut up everything the night before, made the sauce and threw everything together just before serving so it didn’t get soggy. So delicious!

    - Lauren on September 17, 2012 Reply
  • I’ve made a couple of different Asian Slaws, but this one beats them all – I think the addition of the peanut butter gives it depth and complexity. The cilantro gives it some freshness.

    Just made it again, and it’s so good! :)

    - Alex on August 20, 2012 Reply
  • This is fabulous! I am thrilled to find this recipe. Made it last night as a side to coconut shrimp and my skeptical husband ended up loving it. The fresh ginger makes such a difference! Thank you!

    - Sue on July 10, 2012 Reply
  • Do you think the sauce would be good without the pnut butter?? I have a pnut allergy. Or, do you have a suggestion for a replacement? Looks & sounds fabulous.

    - Cindy on July 3, 2012 Reply
    • Hi Cindy, It would be fine, but you might want to try it with the dressing from the Chinese Chicken Salad I posted last week…it’s very similar w/ no peanut butter.

      - Jenn on July 3, 2012 Reply
  • This was so good! I love ginger and this didn’t disappoint. Super easy to make.

    - Jessica on June 27, 2012 Reply
  • Love this dish! Amazing alone, or with grilled chicken or shrimp. Thanks for another great recipe!

    - erin on June 20, 2012 Reply
  • My family loves thai inspired flavors in food…so this was a great change of pace for a coleslaw. The only thing I’ve changed is if I don’t have a red pepper I might use an orange or yellow.

    - Lisa M on June 20, 2012 Reply
  • I made this last weekend for a party. It was a big hit, everyone loved it! It was absolutely delicious. Several friends asked for the recipe. This is definitely a keeper.

    - Debbie F on June 20, 2012 Reply
  • AMAZING! I will make this again and again. Next time I’m adding some grilled chicken to make it a one dish dinner.

    - Kristin S on June 20, 2012 Reply
  • My family absolutely loves this recipe! My middle-school age kids prefer this for lunch over the typical sandwich/chips/cookies type of lunch. I like it because it is SO much better for them. With all the chopping this recipe entails, it’s a great opportunity to pull the whole family into the kitchen to work together.

    - JJ on June 20, 2012 Reply
  • I love this recipe. I recently added snow peas chopped up since I did not have any edemane on hand and it was a nice addition. My father did not think slaw without mayo could possibly be good and he changed his mind!

    - Meredith Loveless on June 20, 2012 Reply
  • Made it as written but forgot to add the peanuts. Even without them this salad was excellent. I will serve it all summer long!

    - Pam on June 18, 2012 Reply
  • This slaw was amazing! I added shaved cucumber to mine and I used the slaw as a topping to my “asian chicken taco’s.” Delicious!!

    - Alicia on June 14, 2012 Reply
    • Love the idea of Asian Chicken Tacos…thanks for the inspiration!

      - Jenn on June 14, 2012 Reply
  • This salad looks amazing. I make a dressing very close to the one you describe here. I love your suggestion to grab the shredded veggies to make this easy to throw together.

    Thanks!

    - Tammi Kibler on June 11, 2012 Reply
  • I cut out the veg oil and still absolutely delicious! I need to find some thai hot sauce and peanuts since I didn’t have those, but still a recipe I’ll be going back to often! Oh – and I only had lima beans, but I like lima beans – so it worked for me :-)

    - Jody on June 5, 2012 Reply
  • Made it and doubled it for 16 people and it was a hit! Cabbage is a great detoxifier! I was eliminating possible allergens so i swapped cashews and cashew butter for peanuts and pea pods for edemame. Thank you for this summer’s hit salad!

    - Robin on June 3, 2012 Reply
  • Not only easy, but delicious. I added sliced grilled flank steak for a one bowl wonder!!

    - Grace on May 31, 2012 Reply
  • I made this and everyone loved it! I doubled the hot sauce,edamame and purple cabbage. Next time I’m adding cucumbers and chicken. Delicious!

    - Crystal @EatDrinkCleveland on May 28, 2012 Reply
  • I added lemon and lime….and love it!

    - Debbie on May 26, 2012 Reply
  • I absolutely LOVE the Asian Slaw with Ginger Dressing! It has a wonderful combination of flavors and a great crunch. It was also one of the first salads my three year old would eat. Just made it again today!

    - Anne on May 23, 2012 Reply
  • This is a wonderful recipe! We enjoyed it so much tonight- thank you for sharing it!

    - Sonya in NC on May 20, 2012 Reply
  • How far in advance can you toss together with dressing? Wondering if it gets soggy if you do it too far in advance? Does cabbage GET soggy???

    - Biddy on May 20, 2012 Reply
    • Hi Biddy,I’d toss it at the last minute – cabbage will get soggy.

      - Jenn on May 20, 2012 Reply
  • Wonderful! Huge hit at my house will definately make again soon!

    - Stephanie on May 18, 2012 Reply
  • This is THE best slaw recipe. My mouth is watering just thinking about making it again!

    - mindy t on May 18, 2012 Reply
  • I made this a few weeks ago – AWESOME. Thanks!

    - Amanda on May 17, 2012 Reply
  • I love this salad. It is bright, colorful and the flavor is exceptional. I serve as is for a side dish and sometimes i add leftover grilled teriyaki chicken to serve as a main dish.

    - Amber R on May 15, 2012 Reply
  • This is a wonderful salad that my husband and I both loved. With just that little amount of peanut butter, it gives a whole lot of flavor. This went into my permanent recipe file.

    - Nicki Howerton on May 15, 2012 Reply
  • I can’t wait to try this. I followed a pinterest link. This looks delish.
    I do have a question. You say to use sesame oil but you have veggie oil pictured. Is it as good with the veggie oil? or is the sesame oil a must have for this?
    Thanks

    - Pam C on May 12, 2012 Reply
    • Hi Pam, If you look closely, both vegetable oil and sesame oil are pictured. The recipe only calls for 1/4 cup veg oil and a teaspoon of sesame oil. If you don’t have sesame oil, you can leave it out but it does add a lot of flavor. Hope that helps!

      - Jenn on May 12, 2012 Reply
  • I’m so glad I found your recipe, because this is my favorite salad of all time! I don’t care if I never meet a potato or macaroni salad, let alone a plain Jane coleslaw ever again! YUM! Thanks!

    - Wendi on May 8, 2012 Reply
  • Beautiful, delicious and healthy! Thank you for the recipe!

    - Dana on May 3, 2012 Reply
  • I made this the other day and it was AWESOME! The dressing was amazing. Thank you so much for sharing!

    - Nicki on April 29, 2012 Reply
  • I was craving a light, late night meal and this did the trick! My goodness it is full of flavor! I look forward to eating more of it tomorrow!

    Thanks for the great recipe – I pinned it and am sure to be making it again!

    - Angela R on April 28, 2012 Reply
  • How many people does this serve? I would imagine maybe 4-6 but want to hear from someone else.

    - DGreek on April 22, 2012 Reply
    • Crap, too early and not enough coffee! I see the serving info. LOL!

      - DGreek on April 22, 2012 Reply
  • Made this last night for a party and got rave reviews. Having the leftovers for lunch and it’s still great!! Thank you!!

    - ccwallace on March 23, 2012 Reply
  • I made this this past weekend – it is like CANDY it is so good. Thank you for constantly inspiring with healthy salad and lunch ideas!!

    - Meg @ Peaches and Cake on March 19, 2012 Reply
    • That’s exactly what I thought when I tasted it….candy! So delicious!

      - Abby on July 3, 2012 Reply
  • Just made this after finding it on Pinterest. Fabulous! Added leftover rotisserie chicken. Thanks for a great recipe,

    - Julie on March 18, 2012 Reply
  • Wonderful recipe. I didn’t have peanut butter and substitute tahini instead for it. The dressing is great and works with so many things. The nice thing about this salad is that you can make it ahead of time and it doesn’t get soggy.

    - Maya on March 15, 2012 Reply
  • Just made it to go with tonight’s wings….great combo! Will be making many more times!!!

    - Judy Bond on March 13, 2012 Reply
  • Amazing! BEST peanut dressing!

    - louise on March 13, 2012 Reply
  • This is our favorite go-to recipe now. It is so beautiful! We like to take the leftovers, add softened cellophane noodles and make salad rolls. I usually make a second batch of the dressing as a dipping sauce. It’s a real crowd pleaser.

    - Cheryl on March 8, 2012 Reply
  • This is a wonderful recipe and can be doubled or tripled to feed a large crowd! Yum!

    - Ellen on March 7, 2012 Reply
  • Will be making this for my next BBQ

    - Rebecca on March 6, 2012 Reply
  • Ditto on the lunch comment – soooo much better than the hum drum pb&j.

    - Angela on March 5, 2012 Reply
  • Oops! Adrian even – sorry. :)

    - Christine davies on March 5, 2012 Reply
  • Great idea John!

    - Christine davies on March 5, 2012 Reply
  • This is my go-to recipe for work functions and parties, since many of my friends and co-workers are vegetarians. It’s incredibly light and fresh, not to mention easy to make and is always the first dish to disappear from the table. I like to make a batch and portion it for lunches all week, or serve as a side dish with a lean protein for a quick, healthy dinner.
    Can’t recommend this one highly enough.

    - Adrian on March 4, 2012 Reply
    • Made this tonight and it was amazing! I used peas instead of edamame and it tasted great!

      - Lydia Renz on June 23, 2012 Reply
    • I made this last night for friends and family. Honestly…it’s hard to describe how good this was!! I prepped everything earlier in the day (including the dressing) and it was on the table in minutes. I bet it would be really good with shredded chicken in it as well. I made the recipe exactly as printed. This one is a keeper!!

      - Debi K. on July 14, 2012 Reply
      • I made it with shreaded chicken and also added some red onion. Not like it needed it…. but I had it already so I figured why not? AMAZING!!! My husband has commented on it 3 times already!!!!

        - Stacey on October 13, 2012 Reply
    • Love the recipe for the asian salw with ginger peanut sauce. Any ideas on nutritional values or even just a calorie amt per serving?? Thanks so much

      - hdn1981 on August 23, 2012 Reply
      • So sorry, I don’t have nutritional info on my recipes.

        - Jenn on August 23, 2012 Reply
  • I made this salad tonight! it was delicious! I will definitely make it again! Thanks for sharing!

    - Sheri Miller on March 4, 2012 Reply
  • This is amazing! iLife the extra protein from the soybeans! It travels so well.

    - Nicole on March 4, 2012 Reply
  • I just made this yesterday as part of our Building’s Tea Time…It was a tremendous hit…I have already forwarded the recipe along with your site information to numerous people…a great fan

    - darlaBE on March 2, 2012 Reply
  • I ate this for five days straight. Yes, as with any salad, it does start to get soggy, but the flavors are so great together, it didn’t matter. This is my go-to summer salad! Summer needs to hurry up and get here!

    - Angie on March 1, 2012 Reply
  • I made this gorgeous salad for a dance my daughter was having. What a beautiful presentation and it tasted wonderful! I will definitely be making this one over and over!

    - Carla on March 1, 2012 Reply
  • i made this for lunch a couple weeks ago, and since then i have made a big batch every week. it keeps surprisingly well. and i just take a big container with me every day for lunch. this salad is so tasty and is helping me get in my daily dose of vegetables. this is a keeper recipe

    - teri pastorino on March 1, 2012 Reply
  • Can’t wait to try this. Have tasted a few asian salads but this one is different.

    - Jackie Gaskins on March 1, 2012 Reply
  • Great served with the broiled salmon with Asian ginger sauce.

    - sara on March 1, 2012 Reply
  • This is beautiful and delicious. The family loved this with a simple grilled chicken.

    - tracy_a on March 1, 2012 Reply
  • Made this before and it was quite good! I would recommend that you finish this salad in the same day because after a couple of days, the dressing got soaked in the salad and became too sweet for my taste. But it was good the first day! :)

    - Sandy on March 1, 2012 Reply
  • this salad is so beautiful, healthy, and delicious. the dressing is really perfect. and, even when dressed, the salad can be eaten for a few days and it doesn’t get too soggy…i’ve already passed this recipe on to friends who enjoyed the salad when i made it :-)

    - Meredith on March 1, 2012 Reply
  • This is my favorite slaw recipe! So good and so easy – and it looks beautiful, too.

    - Emma on March 1, 2012 Reply
  • Wow! This is so colourful and would tempt the most fussy of eaters to at least try it. I may not use all the ingredients in the dressing but would try it and adapt to personal taste. I think it would be just as good with a citricy dressing too!

    - Christine davies on March 1, 2012 Reply
  • I am salivating!!! That looks sooo good!!!

    - Paula Laberge on February 29, 2012 Reply
  • Found this post on Pinterest…it looks delicious! Can’t wait to make it.

    - Katie on February 29, 2012 Reply
  • Just made this and WOW is it good! Making some teryaki chicken to throw on top to make it a meal. Thanks for the recipe :)

    - JoJo on February 27, 2012 Reply
  • Wow! Very tasty! I highly recommend it!

    - Amber on February 26, 2012 Reply
  • Just finished this tonight and tasted b4 initial 10 minutes. This is SOOOO darn good I could probably eat the entire bowl myself :o) Thank you for such a tasty recipe.

    - Patti on February 25, 2012 Reply
  • It would be helpful if there was a nutritional breakdown. Can anyone tell me how many calories per serving? Thanks.

    - Joan on February 22, 2012 Reply
  • 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!!!

    - Hattie on February 20, 2012 Reply
  • 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.

    - susan on February 20, 2012 Reply
  • 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!

    - Christie on February 20, 2012 Reply
  • Made this tonight. Found it on Pinterest. This is fantastic! Thanks for sharing.

    - Mimi on February 19, 2012 Reply
  • 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.

    - Laura on February 13, 2012 Reply
  • I have made this twice now, and it’s delectable! Thanks for sharing!

    - Amanda @ Heart Tree Home on February 13, 2012 Reply
  • Tried this tonight with calamari and mussels… this was a real hit. Everyone took seconds! What a nice salad! YYYyyyyyyuuuuuummmmmmmm….

    - Carolyn on February 11, 2012 Reply
  • [...] 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 [...]

    - Carrie’s Clicks on February 3, 2012 Reply
  • Just made this & it’s fab! Very tasty & super easy to make.

    - Nicola on January 30, 2012 Reply
  • My husband and I eat this at least twice a month. I absolutely LOVE it. Thanks!!!

    - Nan Koenig on January 28, 2012 Reply
  • This was so good! Beautiful, healthy, and delicious. Thanks for posting.

    - Katie on January 23, 2012 Reply
  • Thanks for the recipe – it was delicious! Will be posting on my blog soon!

    - Stacie on January 18, 2012 Reply
  • Yum! Love peanut sauce! Topped mine with a little mango too..

    - Robyn on January 18, 2012 Reply
  • Oh boy, this is the kind of slaw I can get excited about. Yum!

    - Cookie and Kate on January 8, 2012 Reply
  • 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!

    - molly on January 3, 2012 Reply
  • Jamarion Butterworth

    I think this is a real great blog article.Much thanks again. Really Cool.

    - Jamarion Butterworth on December 2, 2011 Reply
  • So yummy! Thanks for sharing. Used agave syrup instead of honey.

    - Tanya on November 27, 2011 Reply
  • I made this tonight and it was AMAZING!? Thank you for the recipe!

    - Jana on November 16, 2011 Reply
  • Just made this..so tasty! Thank-you!

    - Laura on October 15, 2011 Reply
  • 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.

    - estherpalermo on May 22, 2011 Reply
  • 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.

    - Danita on April 30, 2011 Reply
  • 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.

    - Jennifer on March 31, 2011 Reply
  • 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!

    - Meredith on March 29, 2011 Reply
  • Just made this dish and it is delicious!!!

    - Erin on March 28, 2011 Reply
  • 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

    - Shauna from Piece of Cake on March 28, 2011 Reply
  • What a beautiful salad!

    - Chef Danielle on March 25, 2011 Reply
  • After seeing that you used peanut butter in your dressing, I know I’ll be using the recipe really soon! :)

    - Sweets by Vicky on March 24, 2011 Reply
  • 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 :-)

    - Eat Good 4 Life on March 24, 2011 Reply
  • loved this – I replaced the peanut butter with sun butter and it still tasted wonderful – thanks for sharing!

    - Nancy Bowers on March 23, 2011 Reply
  • This looks so wonderfully fresh and amazing. I love the peanut butter

    - leslie on March 23, 2011 Reply
  • 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!

    - Michele on March 23, 2011 Reply

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