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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Absolutely love this recipe! Also a big hit at any gathering. Very colorful and flavorful and excellent pairing with grilled chicken.
This is quite simply the BEST dish you can take to a picnic or pot luck or buffet. It is a winner every. single. time. EVERYONE asks me for the recipe for this. It is so good. Do not be put off by the list of ingredients. It is so worth it and you will have lots of them in your store cupboard. 100% win!
I wish I had tried this salad earlier! So tasty and relatively easy to make
I loved this salad
Made it for a girl’s weekend with Asian inspired salmon…amazing!!
This is a great recipe. We have made this twice and will make many more times. We also use it in egg rolls. We chop leftover pork tenderloin and combine with the slaw then stuff the wraps. We then cook them in an air fryer. The outside is crispy and the inside is hot. Thanks for the recipe.
I’ve made this several times, and now it’s my go-to slaw recipe. I usually fix it with Oriental wings, and my guys all love them! Yum!
This is probably my all time favorite recipe ever found on Pinterest. My stand by for covered dish! Everyone loves it! Can’t tell you how many times I have been asked for the recipe – always a home run! Thank you for sharing!
This is such a delicious recipe! I’m sure it sould be varied in many ways, but it will be delicious! Took it to a socially distanced dinner party last week and everyone loved it! And there is no doubt that it is very healthy!!
Hi Jenn,
Would this salad pair well with your Vietnamese Meatballs ?
Thank you Lady !!!
Angela B.
Yep!
Absolutely delicious and a feast for the eyes. I topped it with seared marinated Ahi tuna for a complete meal.
Hi Jenn, like all others, I love your recipes! Delicious & easy to understand.
Re the recipe how far in advance can I make the Ginger Dressing and prep the I’ve made this terrific salad before but pressed for time now.
Thank you.
Hi Yvonne, so glad you like the recipes! The dressing can be made up to two days ahead and stored in the fridge. Although I haven’t tried it, I think you could also put all the salad ingredients together earlier in the day or a day ahead and then combine with the dressing before serving.
Fabulous side, we served with grilled fish. I followed the exact recipe. With the leftovers, I tossed in sliced grilled chicken, toasted almonds, and a little more edemame and served it for lunch the next day. Another great recipe!
So delicious! A perfect side dish. So colorful and flavorful! It was a nice change from the standard green salads we’ve been making all summer! We had it for almost 5 days either for lunch or as a side at dinner. Highly recommend!!