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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This is my new favorite!! It was so good. I shredded my own cabbages only because I like them fine but the taste was great. I couldn’t leave the bowl alone. It was very hot that day and it ended up being my dinner but with the edamame and peanuts it was very filling. Thank you!
Absolutely delicious!!!! Can’t wait to make it again! Thank you thank you thank you!!!
In need of inspiration for dinners that require NO HEATING AT ALL for the Oklahoma summer, I made this tonight. I left out the edamame (couldn’t find it in our local store) and the pepper. It was still so, so good. As soon as it was done I stood over the bowl shoveling it into my mouth. So, so good. Thank you for sharing!
wow – never felt the need to comment on anything before but you gave a great recipe – thank you!!
I have made this recipe several times over the last 6 months and I love it! It is the first recipe I send to people when they are looking for something new. I always double it and add a bag of purple cabbage. I also use half the honey and add lime juice for some zest. Delicious!
Can you make this ahead of time (a day or two) for a party, or would you leave the dressing out until the day of?
HI Kelley, I would definitely dress it the day of.
Wow, is this ever good! I can see this pairing well with lots of things, from fish to BBQ (I served with Thai Shrimp Cakes from Cooking Light). One note to those making this for the first time: as you’re pouring the dressing over all of the cole slaw ingredients, you may not think there’s enough dressing to coat it all, but give it time—the cabbage will eventually break down and soften, and there will be dressing to spare at the bottom of the bowl. Dee-licious!
I made this a couple nights ago. My family loved it. I used less than a teaspoon of fresh ginger and we could still taste it. I think a tablespoon full and we wouldn’t have been able to eat it.
I am going to make this for Memorial Day dinner. I have one question regarding edamame, I have wanted to use them before, but if I can’t find them cooked at the supermarket, how long should I cook them in boiling water? The recipe looks fabulous and am looking forward to tasting it. Thank you!
Hi Roxanne, You can buy them frozen and boil them for about 5 minutes. Try to find them already out of the shell to make life easier 🙂
Thank you for this amazing salad recipe. I made this tonight for my husband and I and it was completely finished. My husband doesn’t even like to eat “salad” and he said it was super yummy. I’ll definitely be making this again and will try adding chicken next time.