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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Is this recipe gluten free and dairy free?
Hi Wanda, with the exception of the soy sauce, the remainder of the ingredients are gluten and dairy free. You can find a gluten-free version of soy sauce at the grocery store (look for something called tamari). Just keep in mind that if you’re following a gluten-free diet, you should always read the labels of all your ingredients to verify that they are, in fact, gluten-free. Hope that helps!
Hi Jenn. This recipe looks amazing and I want to bring it to a potluck! Is it ok to make the dressing the night before and keep in a jar in the fridge overnight?
Yep, definitely! 🙂
Just made this and it is fantastic! The dressing is so delicious! I made it exactly like the recipe and it came out perfectly. Thank you!
Wow, just amazing layers of taste
I just was making this recipe and have a question about the dressing. I used a Nutribullet to blend mine and it came out very thick – almost like a yogurt or mayonnaise. What should the consistency be like?
I made some minor changes – a lot less honey, a bit of miso concentrate, some Szechuan Sauce for Sriracha,…
Hi Steph, the dressing shouldn’t be particularly thick. I suspect the reason it was was that you used the Nutribullet to blend it. If you want it thinner next time, blend it by hand. Hope that helps!
I love coleslaw, my husband does not! I was hoping that since was not a traditional slaw he would go for it. And he did! I only used the dressing part of this recipe along with a bag of prechopped cabbage slaw. When I saw this recipe I knew it was the perfect slaw for our pork belly sliders that we were planning to make. It was terrific on the sliders! Then I used the leftover slaw to make egg rolls. I just added some diced pork loin to the mixture. Probably the best egg rolls I’ve ever made! Will use this recipe on both dishes again.
wow! yummy ideas.
Wow! Knew it would be great when I read it and it did not disappoint. Paired it with https://www.foodandwine.com/recipes/twice-glazed-asian-barbecued-chicken?amp=true. Kicked up the heat a bit and used less of the dressing to keep the salad a little brighter, but I could drink a glass of that sauce!!!!
I think, as a reader, you know you’ve found a great recipe when the reviews start in 2011 and it is now 2018! I have the dressing made in a mason jar and the slaw ready to go in a bowl. I’m impatiently waiting for my husband to arrive from work, so I can toss it all together and get some salmon and pork loin on the grill! 😉 I’m switching it up from a traditional side to an Asian street taco slaw topping. Regardless, the dressing is going to taste amazing on anything on a plate or in a taco!
Thanks, Jenn!
Have made this wonderful salad three times already and it it a huge hit even with the pickiest eaters. One question though, with so many guests watching their calorie intake the dressing coming in at 339 calories seems quite high. It that the count per serving or the count for the whole receipe? I want very much to put this into my weekly rotation, but our family (and friends) simply could not handle 339 calories per portion. Please advise. Thanks.
Hi Merryl, so glad you like the salad! You mentioned that the dressing calorie count comes in at 339 – just wanted to clarify – that number is for each serving of salad, not just the dressing. Was I understanding your question correctly?
Jenn-thanks so much for the quick reply. I did mean to ask if each SERVING contained 339 calories. Since I adore this salad and dressing I think the answer for us is to add chicken strips (O Weight Watcher’s points) and turn this into a main course rather than side dish. That way, we’ll get to eat all this delishness and feel no guilt. Again, thanks for the fast reply and looking forward to putting the wonderful “main course” into the rotation. Merryl
this is a great slaw to accompany roasts, pork belly or ribs, very fresh, clean and crunchy.
One of the best recipes on this blog! Make it exactly as the recipe states and you’ll be receiving endless compliments from family and friends!
Question – has anyone used frozen edamame? I purchased some from my grocer’s salad bar as that was the only fresh in the store. Wondering if frozen would have a different texture when thawed.
I have – it’s perfectly fine!
I made this for the very first time tonight. OMG it is delicious and I used frozen edamame (cooked first and added to the salad). I love this salad too. much. ha ha
Yum! This recipe made me look like a superstar at our last teacher appreciation lunch. Love the addition of edamame and the dressing is to.die.for! It appears on our table regularly. 😊