Asian Slaw with Ginger-Peanut Dressing

Tested & Perfected Recipes

This cool and crunchy Asian slaw is a delicious way to eat your colors!

This Asian slaw is a 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 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.

What You’ll Need To Make Asian Slaw with Ginger-Peanut Dressing

For the Ginger-Peanut Dressing

ingredients for Asian slaw dressing

For the Slaw

ingredients for Asian slaw

Step-by-Step Instructions

Begin by combining all of the ingredients for the dressing in a mixing bowl.

Asian slaw dressing ingredients in large mixing bowlWhisk 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.

whisked dressing in mixing bowlNext, combine all of the slaw ingredients in a large mixing bowl.

Asian slaw ingredients in mixing bowlBefore serving, add the dressing and toss well.

tossing Asian slaw with dressingLet 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!

Servings: 6 as a side dish


For the Ginger-Peanut 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)
  • Heaping 1/2 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
  • 1/2 cup chopped salted peanuts (or you can leave them whole)
  • 1/2 cup loosely packed chopped fresh cilantro


  1. In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
  2. 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.
  3. 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

Powered by Edamam

  • 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, 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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Reviews & Comments

  • This is a great recipe. We have made this twice and will make many more times. We also use it in egg rolls. We chop leftover pork tenderloin and combine with the slaw then stuff the wraps. We then cook them in an air fryer. The outside is crispy and the inside is hot. Thanks for the recipe.

    • — Al on October 11, 2020
    • Reply
  • This is probably my all time favorite recipe ever found on Pinterest. My stand by for covered dish! Everyone loves it! Can’t tell you how many times I have been asked for the recipe – always a home run! Thank you for sharing!

    • — Julia on September 24, 2020
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  • This is such a delicious recipe! I’m sure it sould be varied in many ways, but it will be delicious! Took it to a socially distanced dinner party last week and everyone loved it! And there is no doubt that it is very healthy!!

    • — Victoria L Block on August 20, 2020
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  • Hi Jenn,
    Would this salad pair well with your Vietnamese Meatballs ?

    Thank you Lady !!!
    Angela B.

    • — Angela Burns on July 28, 2020
    • Reply
    • Yep!

      • — Jenn on July 28, 2020
      • Reply
  • Fabulous side, we served with grilled fish. I followed the exact recipe. With the leftovers, I tossed in sliced grilled chicken, toasted almonds, and a little more edemame and served it for lunch the next day. Another great recipe!

    • — Jill T on July 23, 2020
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  • So delicious! A perfect side dish. So colorful and flavorful! It was a nice change from the standard green salads we’ve been making all summer! We had it for almost 5 days either for lunch or as a side at dinner. Highly recommend!!

    • — mb on July 12, 2020
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  • Delicious!

    • — Lesley K. on June 25, 2020
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  • I have made this a few times and it’s great! I don’t change anything, the flavors are great. Tonight I served it with a slow cooker asian beef and rice and it was a great pairing. Also, it is a perfect healthy dish to have ready to eat And waiting in the fridge:))

    • — Lauren on June 18, 2020
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  • This is the best slaw salad I’ve ever had! I’ve been eating it every day for lunch this week and it’s delicious! Plus, the tangy dressing is the best. It’s so bright and colorful, too!

    • — Veronica on June 4, 2020
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  • Delish dressing, would make again!

    • — Kimberly on May 30, 2020
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  • Tried and Tested! Delicious!

    • — johanne karam on May 29, 2020
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  • Hi Jenn! Forgive me, as I feel like I’m always asking the same question, but given the difficulty in getting some ingredients, would almond butter (which is all I have right now) work in place of the peanut butter?

    • — Jane S. on April 29, 2020
    • Reply
    • Sure, that should work – enjoy! 🙂

      • — Jenn on April 29, 2020
      • Reply
  • Amazing recipe! The whole family loved it! Thank you

    • — Hikari on April 9, 2020
    • Reply
  • This is very good! My non-salad eating husband and son loved it! This recipe is a keeper,

    • — GALE ANDRE on April 6, 2020
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  • Yum! I simplified the veg by grating white cabbage, broccoli stems, and carrots — will probably add green onions. Made the dressing as written, just cut in half for the smaller quantity of veg. Simple & Delicious!

    • — Tzivia on January 17, 2020
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  • Super delicious, loved it!!

    • — Jillian on October 30, 2019
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  • This is a great dressing!

    • — Brian Swarthout on October 29, 2019
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  • Wonderful on grilled tuna or by itself!

    • — Sharbott on October 25, 2019
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  • Gorgeously fresh and tasty salad – a real crowd pleaser. It was such a hit with the non salad eaters in the family. Winner!

    • — Leanne on September 20, 2019
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    • — Adriane Coe on August 1, 2019
    • Reply
  • Hi, Can you use olive oil in place of vegetable oil for this recipe? Thank you!

    • — Brenda on July 25, 2019
    • Reply
    • I like vegetable oil here because it has such a mild flavor, but olive oil will work too. Enjoy!

      • — Jenn on July 25, 2019
      • Reply
      • Hi Jen,

        Looking forward to making this! 2 questions. Can i use canola oil instead of vegetable oil? And are you using regular salt or sea salt in this re recipe. Thanks!

        • — Yolanda on July 2, 2020
        • Reply
        • Hi Yolanda, canola oil is fine and the salt is regular salt. BTW, when a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy the slaw!

          • — Jenn on July 2, 2020
          • Reply
        • Hi Jen,
          Just wanted to report back that this salad is soooo good and the dressing is irresistible! Thanks for the tips, I was able to use canola oil with success!
          Thank you!

          • — Yolanda on July 8, 2020
          • Reply
  • Love all of your recipes this one looks delicious however my daughter hates cilantro is there anything that I can use in its place ?

    • — Cheryl Kreiser on June 27, 2019
    • Reply
    • Hi Cheryl, Totally fine to just leave it out. 🙂

      • — Jenn on June 27, 2019
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      • Is the salt kosher sea salt or regular table salt?

        • — Carol on July 28, 2019
        • Reply
        • Hi Carol, the recipe calls for regular table salt. For future reference, I will always specify in the recipe if you need kosher or sea salt. Other than that, you can assume it’s table salt. Hope you enjoy the slaw!

          • — Jenn on July 29, 2019
          • Reply
          • Hi can i use corn syrup instead of honey?

            • — Marilyn on December 24, 2019
          • Sure, Marilyn – granulated or brown sugar will work, too.

            • — Jenn on December 24, 2019
          • Love this! I’ve made it several times over the last year. I make extra dressing, kick it up with A little heat and add it to baked chicken wings. They go great together 🙂

            • — Teri on January 12, 2020
  • This was AMAZING! My husband had seconds and said a couple times how great it was. I will definitely make it again. Thank you!
    I made it with a Thai Grilled Chicken & brown rice, but will definitely try it with your Coconut Shrimp next time.

    • — Larissa on June 1, 2019
    • Reply
    • Can you add shredded chicken in the salad?

      • — Prabha on December 28, 2019
      • Reply
      • Sure!

        • — Jenn on December 28, 2019
        • Reply
  • I made this for dinner tonight.
    It is delicious and it was gone fast!
    Thanks for sharing

    • — Mandy Toh on May 21, 2019
    • Reply
  • SO GOOD!!!

    • — Rebecca Brennan on May 12, 2019
    • Reply
  • This is outstanding. When I was making it the first time, my 22 yr old daughter declared she didn’t like peanut dressing, and then she and her friend devoured it! I’m not sure whether I prefer this or the Thai Crunch Salad with Peanut Dressing, but both are terrific for tailgates and so colorful! One day I need to make both to taste side by side and pick my favorite.

    • — Mary on April 16, 2019
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  • Is this recipe gluten free and dairy free?

    • — Wanda on March 9, 2019
    • Reply
    • Hi Wanda, with the exception of the soy sauce, the remainder of the ingredients are gluten and dairy free. You can find a gluten-free version of soy sauce at the grocery store (look for something called tamari). Just keep in mind that if you’re following a gluten-free diet, you should always read the labels of all your ingredients to verify that they are, in fact, gluten-free. Hope that helps!

      • — Jenn on March 10, 2019
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  • Hi Jenn. This recipe looks amazing and I want to bring it to a potluck! Is it ok to make the dressing the night before and keep in a jar in the fridge overnight?

    • — Claire on March 6, 2019
    • Reply
    • Yep, definitely! 🙂

      • — Jenn on March 6, 2019
      • Reply
      • Just made this and it is fantastic! The dressing is so delicious! I made it exactly like the recipe and it came out perfectly. Thank you!

        • — Laura on November 16, 2019
        • Reply
  • Wow, just amazing layers of taste

    • — CK on January 26, 2019
    • Reply
  • I just was making this recipe and have a question about the dressing. I used a Nutribullet to blend mine and it came out very thick – almost like a yogurt or mayonnaise. What should the consistency be like?
    I made some minor changes – a lot less honey, a bit of miso concentrate, some Szechuan Sauce for Sriracha,…

    • Hi Steph, the dressing shouldn’t be particularly thick. I suspect the reason it was was that you used the Nutribullet to blend it. If you want it thinner next time, blend it by hand. Hope that helps!

  • I love coleslaw, my husband does not! I was hoping that since was not a traditional slaw he would go for it. And he did! I only used the dressing part of this recipe along with a bag of prechopped cabbage slaw. When I saw this recipe I knew it was the perfect slaw for our pork belly sliders that we were planning to make. It was terrific on the sliders! Then I used the leftover slaw to make egg rolls. I just added some diced pork loin to the mixture. Probably the best egg rolls I’ve ever made! Will use this recipe on both dishes again.

  • I think, as a reader, you know you’ve found a great recipe when the reviews start in 2011 and it is now 2018! I have the dressing made in a mason jar and the slaw ready to go in a bowl. I’m impatiently waiting for my husband to arrive from work, so I can toss it all together and get some salmon and pork loin on the grill! 😉 I’m switching it up from a traditional side to an Asian street taco slaw topping. Regardless, the dressing is going to taste amazing on anything on a plate or in a taco!
    Thanks, Jenn!

  • Have made this wonderful salad three times already and it it a huge hit even with the pickiest eaters. One question though, with so many guests watching their calorie intake the dressing coming in at 339 calories seems quite high. It that the count per serving or the count for the whole receipe? I want very much to put this into my weekly rotation, but our family (and friends) simply could not handle 339 calories per portion. Please advise. Thanks.

    • Hi Merryl, so glad you like the salad! You mentioned that the dressing calorie count comes in at 339 – just wanted to clarify – that number is for each serving of salad, not just the dressing. Was I understanding your question correctly?

      • Jenn-thanks so much for the quick reply. I did mean to ask if each SERVING contained 339 calories. Since I adore this salad and dressing I think the answer for us is to add chicken strips (O Weight Watcher’s points) and turn this into a main course rather than side dish. That way, we’ll get to eat all this delishness and feel no guilt. Again, thanks for the fast reply and looking forward to putting the wonderful “main course” into the rotation. Merryl

  • this is a great slaw to accompany roasts, pork belly or ribs, very fresh, clean and crunchy.

  • One of the best recipes on this blog! Make it exactly as the recipe states and you’ll be receiving endless compliments from family and friends!

    Question – has anyone used frozen edamame? I purchased some from my grocer’s salad bar as that was the only fresh in the store. Wondering if frozen would have a different texture when thawed.

    • I have – it’s perfectly fine!

    • I made this for the very first time tonight. OMG it is delicious and I used frozen edamame (cooked first and added to the salad). I love this salad too. much. ha ha

      • — Kate M on November 22, 2018
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  • Yum! This recipe made me look like a superstar at our last teacher appreciation lunch. Love the addition of edamame and the dressing is to.die.for! It appears on our table regularly. 😊

  • Fabulous recipe!! I did add 3/4 c. Snow peas (sliced in thirds) and left out the edamame because this is what I had on hand… served with shredded grilled chicken (marinaded with small amount of left over dressing) DELICIOUS!

  • Made this last night…and it was fantastic! I upped the peanut butter to 3 T, and added some chopped kale. Thank you, thank you…the dressing is the best I’ve had from any restaurant or recipe! This will go in my “sick and shut-in” recipe rotation for our congregation.

  • This salad tastes as good as it looks! You’ve got all your bases covered here with this beautiful rainbow of healthy and delicious ingredients. Smells amazing too! Perfect side for fish or grilled pork tenderloin.

  • This is by far my go to salad recipe for home or for a pot luck. I’m not the biggest fan of scallions so I typically keep them in a small bowl on the side along with extra cilantro (which I love). I definitely dress this salad just before serving, the longer it maintains its crunch the better.

  • What can one substitute for soy sauce?

    • Hi Jean, Tamari will work here as well.

  • Why did you steal this recipe from Serious Eats? Even the image is the same, just rotated.

    • Hi Ernesto, I wrote the recipe for my salads column on Serious Eats! You’ll see my name in the byline if you take another look :).

      • We just made this! Letting it settle then we can’t wait to try it!

        • Hope you enjoy!

      • I was just thinking the same when I realized it was your name on Serious Eats. What an amazing slaw — it’s always impressed all friends and family! Thank you for this wonderful recipe!

  • Absolutely love this recipe. We didn’t have any edamame, but it still turned out amazing even without it. Next time I will hopefully have some as I’m sure it will make a great addition 🙂

  • It does need a little more salt but it’s better (I think) to salt it before you eat it. I love the versatility of this recipe; you can use more carrots & less cabbage or you can use broccoli slaw mix instead of cabbage or, you can add some julienned jicama. I use more peppers (sometimes jalapeños)than the recipe calls for, more garlic and more ginger – whatever you substitute will be fine. I quadruple the recipe as is and it’s still flawless. It may be less expensive to grate your veggies yourself but, buy them already cut and you’ll save yourself a sloppy mess a day or two later. I sometimes add kale to the recipe, I just cut it up in bite-size pieces. I add peanuts when I’m going to eat the slaw as they are nice & salty & crunchy instead of soggy. I said I quadruple it & I do but, it’s just me eating it and I do get s little tired of eating it & opt for something different for a few meals & the slaw is still almost as crunchy as the day I made it.

  • This was really really good! I didn’t find it to be as good the next day (dressing just not as ‘bright’ tasting—but made same day it was fabulous!

  • Finally a salad to eat with Asian food. It tastes great. I did not have the hot sauce, but I don’t think I missed something. I didn’t add the salt: soy sauce already is salty, peanut butter as well, and you add salted peanuts as well, so no need for the extra salt.

    • I added a dab of wasabi as I am not a fan of srichacha. And it was yum!

      • — Kate Mularczyk on November 22, 2018
      • Reply
  • Made it this weekend. It was delicious!

  • Fantastic! I never use cilantro, and we just had seasoned vinegar, so that’s what we used.
    The colors make such and attractive dish, and the flavor is great.
    Next time I will scale back on the dressing by about a third less than in the recipe.
    This will be our go-to for cook-out side dish for a fantastic option for vegetarians and non-veg alike.

  • I found this recipe by accident when looking for something called Asian “crack” slaw. I am so glad I did! I suspect it will become a regular at our family get-togethers.
    I made it with almond butter and almond slivers as that is what I had on hand and cut the honey way back for my taste preference.
    Perusing your collection of recipes, pictures and instructions, I really am enjoying your site.

    • Update: Since I tried this recipe a bit over a month ago, I have made it for myself at least once a week (probably more). I switched to a recipe for the dressing by combining this one with a Japanese steak house dressing recipe.
      Making it for a Memorial Day get together and expecting it to go over very well.
      Thanks again!

  • I have made this slaw many times. It is delicious and always a big hit. Everyone asks for the recipe! Thank you Jenn for another brilliant recipe.

  • Can I make the peanut butter vinaigrette in a large butch like 12oz or so and refrigerate for future use and for how long will it keep for.

    • — gerry bertrand
    • Reply
    • Hi Gerry, I think the dressing should keep nicely for about a week, if not a bit longer.

  • After making this salad 4 or 5 times now, I figured I had to write a review. What a simple and delicious recipe. we usually have most ingredients except the cabbage on hand. It’s pretty forgiving if you need to make substitutions. We serve it with Asian style grilled chicken. I picked up Ahi tuna yesterday and knew that this had to be the salad to go along with it. Thanks for such a great recipe that the whole family enjoys.

  • Autumn carrot and sweet potato soup: absolutely delicious!…as well as beef stew with carrots and potatoes. I am happy I discovered you. I intend to try many of your recipes. Jeannine, a friend from Canada.

  • This salad was quick to prepare and the dressing is what makes it!!! Everyone loved the salad and went back for seconds.

  • This was excellent. My local store sells a kale, sprout, cabbage and carrot slaw so I used that. No cilantro (I’m one of the 10% / tastes like soap people), cut back on the ginger and used about 3/4 of the dressing. Thank you for this – it will go into the rotation!

    • Need to cut back on the n sugars. What can I substitute for honey or can I cut it?

      • Hi Roger, You can omit it and see how it tastes; if it needs a little sweetness, you might try a sugar substitute.

  • Two of my three children ate red cabbage and went back for seconds! It’s the middle of winter in Australia right now but this week be a staple for us during summer. Thank you!

  • Delicious

  • My daughter in law is allergic to honey. Is there anything I could substitute? It looks wonderful!

    • Hi Jane, I think you could get away with agave nectar here or a honey substitute like this. Hope you enjoy!

      • Thanks!

      • Seasoned rice vinegar (sushi vinegar) works great!

  • I made this last weekend for a 4th of July gathering and it was a hit! My boyfriend and I ate it for leftovers with some peanut-sauced chicken. Delicious! Will definitely be making it again. Thank you!

  • Looks like a great salad! Going to attempt it tonight. I only have seasoned rice vinegar- will that be acceptable?

    • — Bonnie Chiarot
    • Reply
    • Sure Bonnie, that should be just fine. Hope you enjoy it!

  • The salad is amazing! My absolute favorite!

  • This is full of wonderful flavours! Loved it!

  • Excellent!. My entire family enjoyed it!

  • Substituted the PB with powdered PB and it turned out amazing! Your recipes never fail 🙂

  • This has become our favorite go to party salad! It is colorful, bright and delicious. It is easy to make. I usually add a little extra peanut butter and sesame oil as we love those flavors. Always get compliments on this salad! My husband’s favorite!

  • I reviewed this as i was entering the “win a Le Creuset” contest… I admit. But when I looked at it, I thought okay so let’s try this out. I always like these salads after they’ve marinated a bit, then at the last minute throw in some extra fire: Feel like I’ve already won!! (now, let me get another glass of water…)

  • This is a great go-to recipe. It’s delicious, crunchy, quick to put together, easily adaptable (almonds instead of peanuts, add brussels sprouts, etc.). I made it for a picnic recently and it was a crowdpleaser!

  • Pared this with Teriyaki Flank Steak last week. This salad was perfect.
    I am new to your website and have loved every recipe I have made. Plus I have passed your recipes on as others asked where I got the recipes. I have never given a review before to any website which shows how excited I have found your site.

    • Thank you, Bev! So glad you’re enjoying the recipes 🙂

  • Can’t wait to try the Asian slaw recipe you posted. I was checking the nutritional info, but it doesn’ t state how much you get for the calorie count.

    Thanks. Gaylynn

    • Hi Gaylnn, So sorry I don’t have a specific measurement. The program I use to calculate the nutritional data just takes the total and divides by the number of servings, which is approximate.

  • Do you have any idea what the calorie count is for this salad (with the dressing)? I absolutely love it but am trying to stick to a specific # of calories a day. Thank you!

    • Hi Amy, I went ahead and added the nutritional data beneath the recipe. Hope that helps!

  • Double up the dressing recipe because you are going to want to drink the stuff it’s so good! Seriously, I wished I’d done so the first time. This salad would be a perfect and healthy meal with grilled chicken and or shrimp on top.

    • PS. I used crunchy peanut butter because it’s all we had and put all the ingredients in the mini food processor and it came out perfect! Also added lots of cilantro to the salad.

  • This looks absolutely amazing! It is already so darn hot here that cold meals are what I crave for dinner. I love that this could be made ahead and keep well for a few days. Heck, I could make a meal of just this and s grilled chicken breast!

  • Excellent flavors. Left out the vegetable oil altogether and increased sesame oil to 1Tbsp. Added about 1/8 C of water, and I don’t miss those calories a bit! Planning on adding some grilled chicken to make it a brown bag lunch. Thanks!

  • Wow fantastic!! I added more siracha and I could eat the whole bowl 🙂

  • I really enjoyed this dish very much. I made it with Light Tasting Olive Oil rather than vegetable oil as we only use olive oil. It was outstanding. Sometimes we add chunks of cooked chicken to make it a main dish. WONDERFUL!

    • — Kris Skagerberg Johnson
    • Reply
  • I made the dressing for a salad and it was delicious. I changed it slightly and used less honey and more hot sauce, as I prefer spciy to sweet! Great recipe

  • This dressing was delicious and easy! Looking for other ways to use this dressing such as a marinade. Thank you for this!

  • I was primarily interested in this recipe for the dressing as I am not a big fan of slaw. However I had planned on making it as a side where I work if it came out good. It is AMAZING! I will definitely be using this recipe the next time we do an Asian special.

  • This is such a great side. We’ve been eating it like a salad. I’ve used broccoli slaw bagged mixed veggies as well as whatever else I have in the fridge. Delish!!

  • This recipe was amazing! I felt like I had a to go order from a great restaurant 🙂
    Note – I had limited ingredients available at the time so I used packaged coleslaw mix from the local grocery store and didn’t add anything else except the dressing and it was still amazing!

  • Made this for my daughters graduation open house. Had multiple people ask me for the recipe during and after the event. I would say it was a hit! I was just happy that there was a little left so I could enjoy it. Yum!

  • Love this salad! The dressing really makes it! I like to do the chopping the night before and make the dressing while my protein is cooking (love to pair this with the Asian Chili Salmon). It makes a lot, so I like to reserve some of the slaw without dressing to take to lunch the next day.

  • I made this today and really enjoy the flavours, but my boyfriend and I both agree that it seems to be missing something. Probably going to add some sliced mango next time and see how it turns out!

  • As with all your recipes, easy to follow directions, wonderful flavours, fabulous ingredients!!!! Added bonus, looks great!!! Thanks you much for sharing!!!

  • I am always looking for recipes that I can make in India using local ingredients and in-season produce, since that is all I can get. (I am from SoCal, and can only eat so much Dal and roti!!) Also…I live in a totally vegetarian city, so I have to look for recipes that fit that criteria as well. This was absolutely great! My new favorite!! Thanks! I only had to tweak a little bit (no “Rooster” sauce!!, and used produce in season, i.e. no red cabbage, green onions nor edamame, ever!!)

  • Can I put the dressing on top even if I’m not serving it right away.

    • — Jessica wicker
    • Reply
    • Hi Jessica, I would definitely wait; it gets a little soggy if it sits too long.

  • Just finished making this. Sooooooo good!! I didn’t have edamame or cilantro, but the slaw-in-a-bag I bought had a little cilantro mixed in already. The dressing is so easy and flavors are perfectly balanced. I have to make myself stop eating this so that we have enough left for dinner. Why is this so addicting?!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 : )

  • This is seriously one of the best recipes I have ever made! I added soba noodles, and it was perfect!! Highly recommend this!

  • 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!

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

  • 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!

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

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

  • 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!

  • 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
    • Reply
  • I just made this for dinner tonight and it was ahhhmazing! thanks so much 🙂

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

  • 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!!!!

  • 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!

    • — teri pastorino
    • 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!

  • 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.

  • 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 .

  • 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.

    • — Trudy Wachtmann
    • Reply
    • 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)

  • Amazingly fresh, beautiful, and delicious!

  • 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!

  • Perfect Asian Slaw recipe! Great flavor combination. It was big hit at a summer cookout.

  • there’s roughly 150 calories in just the dressing alone.

  • I added a chicken breast boiled and shredded for a complete meal, and used slivered almonds cos i didnt have peanuts! delish!

  • 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!

  • 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! 🙂

  • 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!

  • 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.

    • 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.

  • This was so good! I love ginger and this didn’t disappoint. Super easy to make.

  • Love this dish! Amazing alone, or with grilled chicken or shrimp. Thanks for another great recipe!

  • 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.

  • 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.

  • AMAZING! I will make this again and again. Next time I’m adding some grilled chicken to make it a one dish dinner.

  • 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.

  • 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
    • 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!

  • 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!!

    • Love the idea of Asian Chicken Tacos…thanks for the inspiration!

  • 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.


  • 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 🙂

  • 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!

  • Not only easy, but delicious. I added sliced grilled flank steak for a one bowl wonder!!

  • 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!

  • I added lemon and lime….and love it!

  • 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!

  • This is a wonderful recipe! We enjoyed it so much tonight- thank you for sharing it!

  • 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???

    • Hi Biddy,I’d toss it at the last minute – cabbage will get soggy.

  • Wonderful! Huge hit at my house will definately make again soon!

  • This is THE best slaw recipe. My mouth is watering just thinking about making it again!

  • I made this a few weeks ago – AWESOME. Thanks!

  • 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.

  • 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
    • 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?

    • 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!

  • 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!

  • Beautiful, delicious and healthy! Thank you for the recipe!

  • I made this the other day and it was AWESOME! The dressing was amazing. Thank you so much for sharing!

  • 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!

  • How many people does this serve? I would imagine maybe 4-6 but want to hear from someone else.

    • Crap, too early and not enough coffee! I see the serving info. LOL!

  • Made this last night for a party and got rave reviews. Having the leftovers for lunch and it’s still great!! Thank you!!

  • 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!!

    • That’s exactly what I thought when I tasted it….candy! So delicious!

  • Just made this after finding it on Pinterest. Fabulous! Added leftover rotisserie chicken. Thanks for a great recipe,

  • 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.

  • Just made it to go with tonight’s wings….great combo! Will be making many more times!!!

  • Amazing! BEST peanut dressing!

  • 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.

  • This is a wonderful recipe and can be doubled or tripled to feed a large crowd! Yum!

  • Will be making this for my next BBQ

  • Ditto on the lunch comment – soooo much better than the hum drum pb&j.

  • Oops! Adrian even – sorry. 🙂

    • — Christine davies
    • Reply
  • Great idea John!

    • — Christine davies
    • 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.

    • Made this tonight and it was amazing! I used peas instead of edamame and it tasted great!

    • 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!!

      • 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!!!!

    • 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

      • So sorry, I don’t have nutritional info on my recipes.

  • I made this salad tonight! it was delicious! I will definitely make it again! Thanks for sharing!

  • This is amazing! iLife the extra protein from the soybeans! It travels so well.

  • 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

  • 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!

  • 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!

  • 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
    • Reply
  • Can’t wait to try this. Have tasted a few asian salads but this one is different.

    • — Jackie Gaskins
    • Reply
  • Great served with the broiled salmon with Asian ginger sauce.

  • This is beautiful and delicious. The family loved this with a simple grilled chicken.

  • 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! 🙂

  • 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 🙂

  • This is my favorite slaw recipe! So good and so easy – and it looks beautiful, too.

  • 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
    • Reply
  • I am salivating!!! That looks sooo good!!!

  • Found this post on Pinterest…it looks delicious! Can’t wait to make it.

  • 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 🙂

  • Wow! Very tasty! I highly recommend it!

  • 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.

  • It would be helpful if there was a nutritional breakdown. Can anyone tell me how many calories per serving? Thanks.

  • 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!!!

  • 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.

  • 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!

  • Made this tonight. Found it on Pinterest. This is fantastic! Thanks for sharing.

  • 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.

  • I have made this twice now, and it’s delectable! Thanks for sharing!

  • Tried this tonight with calamari and mussels… this was a real hit. Everyone took seconds! What a nice salad! YYYyyyyyyuuuuuummmmmmmm….

  • […] 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 […]

  • Just made this & it’s fab! Very tasty & super easy to make.

  • My husband and I eat this at least twice a month. I absolutely LOVE it. Thanks!!!

  • This was so good! Beautiful, healthy, and delicious. Thanks for posting.

  • Thanks for the recipe – it was delicious! Will be posting on my blog soon!

  • Yum! Love peanut sauce! Topped mine with a little mango too..

  • Oh boy, this is the kind of slaw I can get excited about. Yum!

  • 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!

  • Jamarion Butterworth

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

  • So yummy! Thanks for sharing. Used agave syrup instead of honey.

  • I made this tonight and it was AMAZING!? Thank you for the recipe!

  • Just made tasty! Thank-you!

  • 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.

  • 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.

  • 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.

  • 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!

  • Just made this dish and it is delicious!!!

  • 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

  • What a beautiful salad!

  • After seeing that you used peanut butter in your dressing, I know I’ll be using the recipe really soon! 🙂

  • 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 🙂

  • loved this – I replaced the peanut butter with sun butter and it still tasted wonderful – thanks for sharing!

  • This looks so wonderfully fresh and amazing. I love the peanut butter

  • 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!

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