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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found this recipe on pinterest and made it tonight with your coconut shrimp too… they were both excellent!! thanks for the yummy recipes!
This was awesome! Husband said no peanuts next time (not a fan)! We both LOVED the dressing!!!!
Peg,
I too have an allergy to peanuts. I just substitute “Wow Butter” which is soy based and tastes just like the real thing. Prior to finding that, I used cashew butter, slightly different, although delicious taste. I guess it depends how pervasive your allergy is.
Looks pretty but where’s the Nutritional Information? All that oil, peanut butter, and peanuts it may not be as healthy as it looks.
The edemamme is so good for you. Loaded with estrogen and natural.
Monounsaturated fats. The good kind. Enjoy!
I’ve made this several times and it is fantastic! Not only delicious & healthy, but pretty too. The trifecta of a perfect dish, in my book. The only alteration to the recipe I’ve ever made was out of pity for a bunch of kale that was wilting in my veggie drawer…I tore it into little pieces and added it to the salad and it worked great. My whole family eats and enjoys this salad…thanks for sharing it!
would be great to also add cooked chicken pieces and won ton strips.( or cooked rice sticks) would be like CPK thai crunch salad.
In the picture, it looks like baby lima beans, or is that the edamane? looks like a delish salad and I plan to try. Thanks.
Hi Trudy, that’s the edamame. Enjoy!
Can you use chunky peanut butter?
Hi Divya, Yes, it won’t make any difference.
Any substitute for the peanut butter in the dressing? or alternative dressing? Also, where do you get the edamame? in the produce section? jarred? cook it yourself?
Hi Jessica, You could substitute another nut butter, or just replace it with oil. Edamame is found in the produce or freezer sections. I can usually find it cooked and shelled but sometimes you have to cook it yourself (very easy — you just boil it).
Edamamme comes in the frozen food section where you get corn or lima beans. I boil them in salted water and put them in salads. Buy the ones that are shelled for this recipe.
what could be used instead of the peanuts. good chance of my dying if i eat peanuts.
Hi Peg, You can just leave them out.
This salad is wonderful, but not worth risking your death. How about cashews? And cashew butter? If you can’t have nuts at all, then perhaps sunflower seeds & butter? There is something appealing about the nutty crunch in this dish, so you might find it worth experimenting.
You could try sunflower seeds instead of peanuts. I just left the peanuts out of the recipe.
Use sliced roasted almonds
How about cashews, instead of peanuts….great compliment too!
I would use soy nut butter as I am intolerant to peanuts and nuts. My twin boys have a severe allergy to peanuts and nuts. We use an alternative! Enjoy..:)
tahini (delicious substitute)