Asian Slaw with Ginger Peanut Dressing
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This cool and crunchy Asian slaw is a delicious way to eat your colors!
This Asian slaw is 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 the recipe is that it makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots, and shelled edamame. Pair the slaw with my coconut shrimp, char siu chicken or beef bulgogi burgers. The recipe makes a lot, so you’ll have plenty of leftovers for lunch, in which case the slaw is delicious all on its own.
What You’ll Need To Make Asian Slaw with Ginger-Peanut Dressing
For the Ginger-Peanut Dressing
For the Slaw
Step-by-Step Instructions
Begin by combining all of the ingredients for the dressing in a mixing bowl.
Whisk until the peanut butter is dissolved. Set aside until ready to dress the slaw; the dressing can be made up to a few days ahead of time.
Next, combine all of the slaw ingredients in a large mixing bowl.
Before serving, add the dressing and toss well.
Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt), then serve chilled. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
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Asian Slaw with Ginger Peanut Dressing
This cool and crunchy Asian slaw is a delicious way to eat your colors!
Ingredients
For the Ginger Peanut 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)
- Heaping ½ teaspoon salt
- 1 teaspoon Sriracha 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
- ½ cup chopped salted peanuts (or you can leave them whole)
- ½ cup loosely packed chopped fresh cilantro
Instructions
- In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
Nutrition Information
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- Calories: 339
- Fat: 21g
- Saturated fat: 2g
- Carbohydrates: 33g
- Sugar: 16g
- Fiber: 5g
- Protein: 8g
- Sodium: 480mg
- Cholesterol: 6mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Delicious!!!!
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.
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!
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!
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.
I made this for a party, it was beautiful and a big hit.
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!
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!
Yummy and delish. Will be making again and again. Really like the hint of peanut.
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!
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!
You can freeze whole fresh ginger, then grate what you need and return the rest to the freezer to use later. I do this all the time and love how it grates and tastes.
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!
Absolutely delicious!!!! Can’t wait to make it again! Thank you thank you thank you!!!
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!
wow – never felt the need to comment on anything before but you gave a great recipe – thank you!!
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!
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?
HI Kelley, I would definitely dress it the day of.
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!
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.
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!
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 🙂
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.
This salad looks absolutely delicious!! If I wanted to add chicken to the salad, how do you (or anyone) suggest seasoning the chicken?
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).
Can you use crystallized ginger in this if you don’t have fresh ginger root? If so how much?
Hi Cindy, Unfortunately I don’t think crystalized ginger would work in this recipe. Sorry!
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.
Made with Sunflower Seed Butter due to nut allergy and just omitted peanuts , Amazing! Whole family enjoyed .
So glad you posted this comment! Between tree nut, peanut and almond allergies in my family I couldn’t figure out what I could substitute without compromising the outcome of the recipe. Can’t wait to try this with sunflower butter! Thanks!
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.
Excellent!!
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!
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!
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.
I just made this. The dressing is phenomenal!! Thank you so much for sharing. This is my official go to Asian salad now.
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…
A great salad that comes together easily! I served it with grilled salmon and the whole family enjoyed it. Very colorful and fresh
Healthy and delicious – my favorite co bination
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.
Saw this on Pinterest….SOOO glad i tried it! So yummy, and healthy! Great by itself or with salmon or chicken!
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!
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!
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.
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!
Mint is a good substitute for cilantro in this recipe — I speak from experience. 🙂
This came out really good, yum!
I do not like cilantro! Is there any substitute?
Hi Tara, You can substitute flat leaf parsley or just leave it out.
found this recipe on pinterest and made it tonight with your coconut shrimp too… they were both excellent!! thanks for the yummy recipes!
This was awesome! Husband said no peanuts next time (not a fan)! We both LOVED the dressing!!!!
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.
Looks pretty but where’s the Nutritional Information? All that oil, peanut butter, and peanuts it may not be as healthy as it looks.
The edemamme is so good for you. Loaded with estrogen and natural.
Monounsaturated fats. The good kind. Enjoy!
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!
would be great to also add cooked chicken pieces and won ton strips.( or cooked rice sticks) would be like CPK thai crunch salad.
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.
Hi Trudy, that’s the edamame. Enjoy!
Can you use chunky peanut butter?
Hi Divya, Yes, it won’t make any difference.
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?
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).
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.
what could be used instead of the peanuts. good chance of my dying if i eat peanuts.
Hi Peg, You can just leave them out.
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.
You could try sunflower seeds instead of peanuts. I just left the peanuts out of the recipe.
Use sliced roasted almonds
How about cashews, instead of peanuts….great compliment too!
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..:)
tahini (delicious substitute)