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
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 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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This salad was amazing!! I served it with (frozen)coconut shrimp. Next time, I will pare it with grilled shrimp and pineapple.
I have made this many, many times and loved it. This time I am serving it to 10 people on a fishing trip. Can I prep the veg and dressing on Sunday, keeping everything separate and mix and serve on Tuesday? For 10 people would you 1.5 x the recipe?
Yes and yes (and glad you like it)! 😊
I have never left a comment before but this excellent recipe motivated me to do so. I made this for a neighborhood gathering and topped the salad with chicken tenders and shrimp for the protein. Next time I’ll leave off the meat and just enjoy this yummy salad. I definitely added the Sriracha, used ground ginger, and doubled the peanut butter for the sauce- the recipe is definitely a keeper. Leftovers stay fresh and crunchy for days if dressing not added.
I definitely added the Sriracha, used ground ginger, and doubled the peanut butter for the sauce- the recipe is definitely a keeper. Leftovers stay fresh and crunchy for days if dressing not added.
This is the best Asian Salad ever! Healthy, too. We probably make a big batch every week or two. It’s a hit!! Thanks!!
Delicious! I sometimes throw in broccoli, jicama, other veggies, or chow mein noodle and substitute toasted cashews for almonds and green cabbage in place of purple. It requires a lot of prep time, but the end result is well worth the effort.
We really enjoyed this with our grilled Korean style lamb chops. Used the pre-shredded tri-color coleslaw mix to save time and made no other changes.The leftovers were also good.
Just made this recipe, and it is so delicious, I don’t know if I can wait for the dressing to soak in 10 minutes!! I just want to start on it right now!!
Loved this recipe! Such a good summer side dish for a BBQ.
This was SO delicious! We will definitely be making this one again.
I was tasked with preparing the side dish for our cooking group. The entree was Salmon. Asian Slaw was the perfect side dish.