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 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

Ingredients

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

Instructions

  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, 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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Reviews & Comments

  • I so love this recipe. I use it for an Asian rolled Pork Belly that I fill with ground Star Anise, Cinnamon, Cloves, Szechuan Pepper, garlic, ginger and lots of fresh Coriander. Then spit braai it over a wood fire and serve it on this salad. A match made in heaven!!!

    • — Neill Elliott on April 6, 2021
    • Reply
  • Delicious! Lots of happy campers here. Any chance you can add the metric measurements please? Thanks Jenn.

    • — claire on March 30, 2021
    • Reply
    • Hi Claire, I just added the metric measurements (and glad you like this)!

      • — Jenn on March 30, 2021
      • Reply
      • Thank you!

        • — claire on March 31, 2021
        • Reply
  • Hi! I’m trying to decide between this slaw and your Thai Crunch Salad for a dinner party. They are so similar but I wondered if you have a favorite between the two? I’m also making your Honey Lime Chicken grilled skewers. Thank you!

    • — Julie on March 1, 2021
    • Reply
    • That’s a hard choice — I really don’t have a favorite so it’s completely a matter of personal preference. 🙂 Hope the dinner party is nice!

      • — Jenn on March 1, 2021
      • Reply
  • I put this slaw on top of a homemade chili halloumi burger in a crusty bread roll. HOLY MOTHER OF GOD IT WAS GOOD. Perfect accompaniment to it. The dressing is so yummmmmmm. Totes umami. If I could give it more stars I would 😍😍😍

    • — Catriona Leighton on February 7, 2021
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  • This dressing is delicious tossed with Chinese noodles or thin spaghetti , shrimp, broccoli, scallions and whatever else you like! Served at room temperature.

    • — Jane B on February 2, 2021
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  • This slaw is so fresh, healthy and delicious! I often make it as a main course by adding shredded rotisserie chicken. My son has a peanut allergy, so we omit the peanuts and the peanut butter from the dressing. I have also substituted tahini in the dressing when I have it, but it is not necessary. Wonderful either way!!

    • — Amy on February 1, 2021
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  • One of my favorite salads! Only needed about half the dressing for the salad. I didn’t put peanuts in there, but I think it would have really benefited from them.

    • — Caroline on January 29, 2021
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    • So tasty but mega wholesome. I made this for a dinner party and again with the left overs for us at home – So delicious definitely a recipe (great staple dressing to write down!) to pop in your kept recipe collection – Definitely will make again, Thank you!

      • — Melanie on March 9, 2021
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  • This recipe is so delicious! I’ve made it many times. It’s great as a side dish or as an entree with added grains or protein. I’ve taken it to “pot luck” events and always get asked for the recipe. My favorite way to eat it is as a “hot and cold” salad. I put hot rice on the bottom of a bowl, add the slaw, and then drizzle with the dressing. SO SO SO good. If I have left over chicken or salmon, I add that too.

    • — Kaye Anne Starosciak on January 28, 2021
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  • This salad is so delicious! It’s so colorful and the flavors and textures make it so good. Love the dressing. Have made many times; I particularly love it with Jenn’s Vietnamese meatballs.

    • — Yvonne on January 28, 2021
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  • Yum Yum, always a crowd favorite and so colorful. I love to take this to a potluck and spark up all the pasta salads. Sometimes I make a double batch of dressing and use it to marinade chicken skewers. Our family loves your cooking flavors! Thank you for your delicious recipes.

    • — Carolann on January 28, 2021
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  • This is the best Asia Salad I have ever had. I love the addition of the edamame beans and peanuts. The dressing is wonderful even just on a regular salad. Highly recommend this salad.

    • — Beckie Robb on January 28, 2021
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  • Love this slaw. Goes great with grilled dinners at the cottage. I make the dressing ahead and it easily assembles before dinner, especially if you buy preshredded cabbage! My guests always love it! Thanks for another great recipe.

    • — Nancy Sherrit on January 28, 2021
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  • This is a hands down winner. You know it’s a great recipe when friends email you the next day asking for the recipe. I had a pork tenderloin & I was looking for something to compliment it . I’ve also served it with grilled salmon & corn on the cob. Hands down winner.

    • — Clarke David on January 28, 2021
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  • This salad is wonderfully colorful and tasty. Pairs so well with chicken or fish or is great on its own.

    • — Jill on January 28, 2021
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  • My husband loves the dressing so much I double the recipe for his lunches during the week. All of the salad dressings on this site are excellent. And easy to make! I no longer buy store bought. Thanks:)

    • — Vivien on January 28, 2021
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  • Love this recipe! I make it all the time, and my husband loves it! He takes it all the time for lunch at work, and eats it at home as well. I just don’t add the peanut butter, but it still tastes great!! Thank you!!

    • — Jessica Silverman on January 28, 2021
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  • I came across this recipe about a year ago and have made it almost every week since! I was looking for peanut slaw recipe. I made this all throughout the past year with every type of cabbage you can imagine. I’ve substituted veggies. I have added chicken. I can do no wrong. The dressing is the absolute best. Everyone including husband and kids love it and I have shared this recipe over and over. Thank you Jen!

    • — Christiana on January 28, 2021
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  • I have made this salad many times. It’s always a hit! It’s worth the chopping. We even eat the leftovers the next day – a bit runny – but still crunchy and delicious.

    • — Jill Carlsen on January 28, 2021
    • Reply
  • This salad is amazing! I have taken it to family gatherings and get rave reviews.
    When it is not going to gatherings, it is a crave worthy salad for weekday lunch.

    • — Kim on January 28, 2021
    • Reply
  • I am always looking for great salad recipes. This hits the mark. I’ve shared the recipe over and over

    • — M Morris on January 28, 2021
    • Reply
  • This salad is DELICIOUS with so many flavors, textures, and bright colors! I’ve made it numerous times and my co-workers always comment on how good it looks and smells.

    • — Mary Dulong on January 28, 2021
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  • This is my go to salad to accompany any Asian meal. And we eat a lot of Thai, Chinese, Vietnamese and Malaysian food. I usually make the recipe as written but sometimes add mint leaves, daikon or regular radish and fried won ton strips. Delish!

    • — Helen on January 28, 2021
    • Reply
  • Absolutely love this recipe! Also a big hit at any gathering. Very colorful and flavorful and excellent pairing with grilled chicken.

    • — Kendra Martin on January 28, 2021
    • Reply
  • This is quite simply the BEST dish you can take to a picnic or pot luck or buffet. It is a winner every. single. time. EVERYONE asks me for the recipe for this. It is so good. Do not be put off by the list of ingredients. It is so worth it and you will have lots of them in your store cupboard. 100% win!

    • — Angela on January 28, 2021
    • Reply
  • I wish I had tried this salad earlier! So tasty and relatively easy to make

    • — Olga on January 5, 2021
    • Reply
  • I loved this salad
    Made it for a girl’s weekend with Asian inspired salmon…amazing!!

    • — Debbie on November 5, 2020
    • Reply
  • 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
    • I’ve made this several times, and now it’s my go-to slaw recipe. I usually fix it with Oriental wings, and my guys all love them! Yum!

      • — Teri on November 8, 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Delicious!

    • — Lesley K. on June 25, 2020
    • Reply

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