Asian Slaw with Ginger Peanut Dressing
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This cool and crunchy Asian slaw is a delicious way to eat your colors!
This Asian slaw is a great way to eat your colors, and it’s every bit as delicious as it is healthful. I know the list of ingredients looks long, but please don’t let that discourage you. The great thing about the recipe is that it makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots, and shelled edamame. Pair the slaw with my coconut shrimp, char siu chicken or beef bulgogi burgers. The recipe makes a lot, so you’ll have plenty of leftovers for lunch, in which case the slaw is delicious all on its own.
What You’ll Need To Make Asian Slaw with Ginger-Peanut Dressing
For the Ginger-Peanut Dressing
For the Slaw
Step-by-Step Instructions
Begin by combining all of the ingredients for the dressing 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.
Next, combine all of the slaw ingredients in a large mixing 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 (I usually add a bit more salt), then serve chilled. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
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Asian Slaw with Ginger Peanut Dressing
This cool and crunchy Asian slaw is a delicious way to eat your colors!
Ingredients
For the Ginger Peanut Dressing
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian 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
- 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
- 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.
- Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.
Nutrition Information
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- 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.
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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Amazingly fresh, beautiful, and delicious!
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!
Perfect Asian Slaw recipe! Great flavor combination. It was big hit at a summer cookout.
there’s roughly 150 calories in just the dressing alone.
I added a chicken breast boiled and shredded for a complete meal, and used slivered almonds cos i didnt have peanuts! delish!
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!
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! 🙂
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!
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.
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.
This was so good! I love ginger and this didn’t disappoint. Super easy to make.
Love this dish! Amazing alone, or with grilled chicken or shrimp. Thanks for another great recipe!
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.
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.
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.
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!
Made it as written but forgot to add the peanuts. Even without them this salad was excellent. I will serve it all summer long!
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!!
Love the idea of Asian Chicken Tacos…thanks for the inspiration!
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 🙂
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!
Not only easy, but delicious. I added sliced grilled flank steak for a one bowl wonder!!
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!
This is a wonderful recipe! We enjoyed it so much tonight- thank you for sharing it!
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???
Hi Biddy,I’d toss it at the last minute – cabbage will get soggy.
Wonderful! Huge hit at my house will definately make again soon!
This is THE best slaw recipe. My mouth is watering just thinking about making it again!
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.
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.
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
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!
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!
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.
Crap, too early and not enough coffee! I see the serving info. LOL!
Made this last night for a party and got rave reviews. Having the leftovers for lunch and it’s still great!! Thank you!!
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,
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.
Just made it to go with tonight’s wings….great combo! Will be making many more times!!!
Amazing! BEST peanut dressing!
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.
This is a wonderful recipe and can be doubled or tripled to feed a large crowd! Yum!
Will be making this for my next BBQ
Ditto on the lunch comment – soooo much better than the hum drum pb&j.
Oops! Adrian even – sorry. 🙂
Great idea John!