Asian Slaw with Ginger-Peanut Dressing

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

Print Recipe
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.
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  • julia

    Delicious!!!!

  • Pnina

    My family and I love this recipe. I volunteer to make it for every pot lock I am invited to. Thanks for that recipe.

  • Delicious. My new favorite. I could eat this every day!!!

  • I just made this for dinner tonight and it was ahhhmazing! thanks so much :) http://www.handmadeintheheartland.com

  • Brooklyn Girl 1

    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.

  • Heather

    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!

  • Holly

    Great recipe, everyone loves it! Wish the nutritional info would be published though.

  • Ken Kishtok

    Excellent! This is a definite keeper. Great simple side dish. Try it you will like it !!

  • Steph

    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!

  • Great recipe! Made it for a large party–everyone LOVED it!

  • Lynne Homeyer

    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!

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