Asian Slaw with Ginger-Peanut Dressing

Tested & Perfected Recipes

asian slaw

Hi All, Here’s the Asian Slaw that I mentioned in last week’s Coconut Shrimp post. As you can see, it’s a great way to eat your colors…and it’s every bit as delicious as it is healthful.

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I know the list of ingredients looks long but please don’t let that discourage you! The great thing about this recipe is that it makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots and shelled edamame.

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

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You begin by making the dressing. Combine the honey, oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, hot sauce, fresh ginger and minced garlic in a small bowl. Stir with a fork until the peanut butter is dissolved.

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

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

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That’s all there is to it. Serve as side dish to last week’s Coconut Shrimp or any simply prepared Asian chicken, fish or pork dish. It makes a lot, so you’ll have plenty of leftovers for lunch — in which case it’s delicious all on its own.

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Enjoy!

My Recipe Videos

Asian Slaw with Ginger-Peanut Dressing

Servings: 6 as a side dish

Ingredients

For the Dressing

  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon soy sauce (use gluten-free if needed)
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced

For the Slaw

  • 4 cups prepared shredded coleslaw
  • 2 cups prepared shredded carrots
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 cup cooked and shelled edamame
  • 2 medium scallions, finely sliced
  • 1/2 cup chopped salted peanuts (or you can leave them whole)
  • 1/2 cup loosely packed chopped fresh cilantro

Instructions

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

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.

Reviews & Comments

  • 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,…

    • — Steph on August 25, 2018
    • Reply
    • 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!

      • — Jenn on August 26, 2018
      • Reply
  • 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.

    • — Amy Y on July 12, 2018
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  • 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!

    • — Sherry on June 28, 2018
    • Reply
  • 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.

    • — Merryl on May 8, 2018
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    • 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 on May 8, 2018
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      • 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

        • — Merryl on May 10, 2018
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  • this is a great slaw to accompany roasts, pork belly or ribs, very fresh, clean and crunchy.

    • — Iskra Petrova on April 30, 2018
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  • 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.

    • — Margaret on April 26, 2018
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    • I have – it’s perfectly fine!

      • — Jenn on April 26, 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. 😊

    • — Betsy Kim on March 7, 2018
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  • 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!

    • — Cathy P on March 4, 2018
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  • 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.

    • — Merry Tillman on February 27, 2018
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  • 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.

    • — Kristie on February 10, 2018
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  • 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.

    • — Darlene B. on November 30, 2017
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  • What can one substitute for soy sauce?

    • — Jean on November 2, 2017
    • Reply
    • Hi Jean, Tamari will work here as well.

      • — Jenn on November 2, 2017
      • Reply
  • Why did you steal this recipe from Serious Eats? Even the image is the same, just rotated.

    • — ernesto on October 16, 2017
    • Reply
    • 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 :).

      • — Jenn on October 16, 2017
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      • We just made this! Letting it settle then we can’t wait to try it!

        • — Judy on October 28, 2017
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        • Hope you enjoy!

          • — Jenn on October 28, 2017
          • Reply
      • 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!

        • — Terri on August 14, 2018
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  • 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 🙂

    • — Natalie on September 14, 2017
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  • 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.

    • — Whymilikethis on August 5, 2017
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  • 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!

    • — Sandy on June 26, 2017
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  • 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.

    • — Anja on June 9, 2017
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  • Made it this weekend. It was delicious!

    • — Diane on May 30, 2017
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  • 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.

    • — Cindy on April 21, 2017
    • Reply
  • 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.

    • — Stephanie on April 19, 2017
    • Reply
    • 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!

      • — Stephanie on May 29, 2017
      • Reply
  • 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 on April 10, 2017
    • Reply
    • Hi Gerry, I think the dressing should keep nicely for about a week, if not a bit longer.

      • — Jenn on April 11, 2017
      • Reply
  • 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.

    • — JoAnn on February 26, 2017
    • Reply
  • 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.

    • — Jeannine on February 1, 2017
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  • This salad was quick to prepare and the dressing is what makes it!!! Everyone loved the salad and went back for seconds.

    • — Maria morelli on October 6, 2016
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  • 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!

    • — Amy on August 15, 2016
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    • Need to cut back on the n sugars. What can I substitute for honey or can I cut it?

      • — Roger on August 18, 2016
      • Reply
      • Hi Roger, You can omit it and see how it tastes; if it needs a little sweetness, you might try a sugar substitute.

        • — Jenn on August 19, 2016
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  • 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!

    • — Linda on August 14, 2016
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  • Delicious

    • — Caro on August 7, 2016
    • Reply
  • My daughter in law is allergic to honey. Is there anything I could substitute? It looks wonderful!

    • — Jane on August 6, 2016
    • Reply
    • Hi Jane, I think you could get away with agave nectar here or a honey substitute like this. Hope you enjoy!

      • — Jenn on August 7, 2016
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      • Thanks!

        • — Jane on August 8, 2016
        • Reply
      • Seasoned rice vinegar (sushi vinegar) works great!

        • — eileen on September 5, 2016
        • Reply
  • 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!

    • — Danielle on July 7, 2016
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  • Looks like a great salad! Going to attempt it tonight. I only have seasoned rice vinegar- will that be acceptable?

    • — Bonnie Chiarot on February 27, 2016
    • Reply
    • Sure Bonnie, that should be just fine. Hope you enjoy it!

      • — Jenn on February 27, 2016
      • Reply
  • The salad is amazing! My absolute favorite!

    • — Mary brandt on February 15, 2016
    • Reply
  • This is full of wonderful flavours! Loved it!

    • — Laura Kargov on January 10, 2016
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  • Excellent!. My entire family enjoyed it!

    • — Alexandra on January 6, 2016
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  • Substituted the PB with powdered PB and it turned out amazing! Your recipes never fail 🙂

    • — Jessica on December 18, 2015
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  • 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…)

    • — nicole on October 29, 2015
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  • 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!

    • — Abby on August 29, 2015
    • Reply
  • 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.

    • — Bev on August 4, 2015
    • Reply
    • Thank you, Bev! So glad you’re enjoying the recipes 🙂

      • — Jenn on August 4, 2015
      • Reply
  • 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

    • — gaylynn on July 23, 2015
    • Reply
    • 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.

      • — Jenn on July 26, 2015
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  • 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!

    • — Amy on July 2, 2015
    • Reply
    • Hi Amy, I went ahead and added the nutritional data beneath the recipe. Hope that helps!

      • — Jenn on July 3, 2015
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  • 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.

    • — Molly on July 2, 2015
    • Reply
    • 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.

      • — Molly on July 2, 2015
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  • 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!

    • — Robin W on May 13, 2015
    • Reply
  • 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!

    • — RD on May 11, 2015
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  • Wow fantastic!! I added more siracha and I could eat the whole bowl 🙂

    • — laura on April 19, 2015
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  • 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 on March 30, 2015
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  • 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

    • — Medina on March 26, 2015
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  • This dressing was delicious and easy! Looking for other ways to use this dressing such as a marinade. Thank you for this!

    • — ami on March 3, 2015
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  • 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.

    • — Erick on January 18, 2015
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  • 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!!

    • — Emma M. on December 9, 2014
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  • 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!

    • — Ryann on December 5, 2014
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  • 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!

    • — Jana on December 3, 2014
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  • 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.

    • — Theresa on December 3, 2014
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  • 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!

    • — m on November 26, 2014
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  • As with all your recipes, easy to follow directions, wonderful flavours, fabulous ingredients!!!! Added bonus, looks great!!! Thanks you much for sharing!!!
    Cheers!

    • — Marnie on October 10, 2014
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  • 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 on September 14, 2014
    • Reply
    • Hi Jessica, I would definitely wait; it gets a little soggy if it sits too long.

      • — Jenn on September 14, 2014
      • Reply
  • 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?!

    • — amy on September 8, 2014
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  • Well, I knew if I took a bite of this after I made it and before dinner, that there might not be any left for dinner. OMG. This is so good, I really cannot stop eating it. I could eat the entire batch….sooooooo good! Thanks for the recipe I will make this again and again and again!

    • — Denise on August 18, 2014
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  • 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.

    • — Jennifer on July 19, 2014
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  • I guess I should have realized with the peanut butter in the dressing that this would taste like peanut sauce but that wasn’t what I was expecting and it’s not my favorite dressing. I loved the edamame in the slaw though! I think a few changes to the dressing, maybe using some fish sauce instead of peanut butter would have given it that Asian feel I was looking for.

    • — LAO on July 17, 2014
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  • Just wanted to say, this recipe is delicious and the leftovers, if there are any, are great as well, not soggy or oily. Made for the 4th of July and it was a wonderful addition to the BBQ. Wouldn’t change a thing.

    • — lyndac on July 17, 2014
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  • This is one of those salad recipes that makes a great meal in itself. I loved the flavor combination of the peanut butter, ginger, and soy sauce, and the rainbow of colors in this salad is just gorgeous. It does have a long ingredients list so I had to plan out shopping for the salad ingredients, but it is well worth it. Add some leftover chopped chicken to amp up the protein.

    • — Courtney J on July 11, 2014
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  • This recipe could easily be used for a whole meal on its own. It is that hearty. The flavors are perfect, although the second time I made it, I upped the ginger and garlic just a bit for my own tastes. I served it with the honey lime sriracha chicken for a perfect match. Really dances on the palate. I’d say put it in the fridge for a couple hours to marinate for great flavor.

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

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

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

    • — Lynne Homeyer on April 6, 2014
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  • 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!

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

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

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

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

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

  • 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.

    • — Pnina on December 1, 2013
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  • Delicious!!!!

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

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

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

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

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

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

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

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

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

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

      • — Jenn on July 24, 2013
      • Reply
      • 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.

        • — Suzy on October 19, 2014
        • Reply
  • This is my new favorite!! It was so good. I shredded my own cabbages only because I like them fine but the taste was great. I couldn’t leave the bowl alone. It was very hot that day and it ended up being my dinner but with the edamame and peanuts it was very filling. Thank you!

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

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

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

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

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

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

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

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

    • — JulesinGa on May 25, 2013
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  • 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 🙂

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

  • This salad looks absolutely delicious!! If I wanted to add chicken to the salad, how do you (or anyone) suggest seasoning the chicken?

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

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

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

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

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

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

    • — Bethany on April 9, 2013
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  • Excellent!!

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

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

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

    • — Melanie on March 17, 2013
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  • 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…

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

    • — Karen on March 11, 2013
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  • 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.

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

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

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

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

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

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

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

  • I do not like cilantro! Is there any substitute?

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

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

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

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

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

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

    • Monounsaturated fats. The good kind. Enjoy!

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

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

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

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

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

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

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

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

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

  • what could be used instead of the peanuts. good chance of my dying if i eat peanuts.

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

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

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

    • Use sliced roasted almonds

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

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

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

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

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

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

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

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

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

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

    Just made it again, and it’s so good! 🙂

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

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

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

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

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

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

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

    • — Debbie F on June 20, 2012
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  • 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.

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

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

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

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

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

    Thanks!

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

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

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

    • — Grace on May 31, 2012
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  • 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!

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

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

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

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

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

    • — mindy t on May 18, 2012
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  • 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.

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

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

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

      • — Jenn on May 12, 2012
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  • 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!

    • — Dana on May 3, 2012
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  • 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.

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

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

    • — ccwallace on March 23, 2012
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  • 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,

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

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

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

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

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

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

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

    • — Angela on March 5, 2012
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  • Oops! Adrian even – sorry. 🙂

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

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

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

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

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

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

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

        • — Jenn on August 23, 2012
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  • 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    • — Patti on February 25, 2012
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  • 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!!!

    • — Hattie on February 20, 2012
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  • looks delicious, and will definitely try…..BUT why would you use a commercial peanut butter like Skippy, just because you don’t have to STIR..but it has sugar and palm oil. How difficult is it to stir a l00% organic pb without sugar or palm oil??????
    My trick is buying the 100% only organic peanuts….turn jar upside down until you have to use. Stir for a few minutes….then you’re done. You don’t have to stir again.
    In my opinion, the l00% organic totally completes that gorgeous and healthy salad.

    • — susan on February 20, 2012
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  • OMG to die for! WONDERFUL recipe. I made everything a day ahead but didn’t dress it till right before I was going to eat it and it was fabulous. I cut the oil in half since I was afraid it would be too oily and added grilled chicken to make it a lunch salad. So easy and so good! Thank you.

    I too also found on Pinterest!

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

    • — Mimi on February 19, 2012
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  • Love love love this salad! Got linked thru Pinterest… so yummy. The scallions were actually disgusting looking at the grocery store, so I used a thinly sliced shallot instead… and used walnut oil instead of sesame since its what I had on hand.

    • — Laura on February 13, 2012
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  • 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.

    • — Nicola on January 30, 2012
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  • 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.

    • — Katie on January 23, 2012
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  • 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..

    • — Robyn on January 18, 2012
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  • 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!

    • — molly on January 3, 2012
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  • 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.

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

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

    • — Laura on October 15, 2011
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  • 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.

    • — Danita on April 30, 2011
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  • A new favorite. I’ve been struggling to eat healthier and add more veggies into our diet. This was a hit all around. And… for those doing Weight Watchers, if you increase the veggies without increasing the dressing, the portion size increases to serving 8, this is only 5 points and super filling.

    Oh, and I mixed it up using 1/2 broccoli slaw and 1/2 cole slaw blend.

    • — Jennifer on March 31, 2011
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  • 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!!!

    • — Erin on March 28, 2011
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  • 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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