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 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!
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.
Thank you, Bev! So glad you’re enjoying the recipes 🙂
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
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.
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!
Hi Amy, I went ahead and added the nutritional data beneath the recipe. Hope that helps!
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.
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.
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!
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!
Wow fantastic!! I added more siracha and I could eat the whole bowl 🙂
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!
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