Asian Slaw with Ginger Peanut Dressing
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This bold, colorful Asian slaw is bursting with flavor and crunch—and with a few grocery store shortcuts, it comes together in no time.
This Asian slaw is a great way to eat your colors—and it’s every bit as delicious as it is good for you. I know the ingredient list looks long, but don’t let that stop you. Thanks to all the prepped veggies available at the supermarket these days—like shredded coleslaw mix, shredded carrots, and shelled edamame—it comes together super quickly.
Pair the slaw with my coconut shrimp, chicken teriyaki, or beef bulgogi. The recipe makes a generous amount, and any leftovers hold up well for lunch the next day.
“I have made this Asian slaw too many times to count. When I bring it to potluck everyone wants the recipe.”
What You’ll Need To Make Asian Slaw with Ginger-Peanut Dressing
For the Ginger-Peanut Dressing
For the Slaw
Step-by-Step Instructions For Asian Slaw
Begin by combining the honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger, and garlic in a mixing bowl.
Whisk until the peanut butter is dissolved. Set aside until ready to dress the slaw; the dressing can be made up to a few days ahead of time.
To make the slaw, combine the shredded coleslaw, shredded carrots, red bell pepper, edamame, scallions, peanuts, and cilantro in a large bowl.
Before serving, add the dressing and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary, then serve. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Enjoy!
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Asian Slaw with Ginger Peanut Dressing
Ingredients
For the Ginger Peanut Dressing
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
- Heaping ½ teaspoon salt
- 1 teaspoon Sriracha sauce (optional)
- 1 tablespoon minced fresh ginger (see note)
- 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, thinly sliced
- ½ cup chopped salted peanuts (or you can leave them whole)
- ½ cup loosely packed chopped fresh cilantro
Instructions
- In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
- Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
Notes
Nutrition Information
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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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!