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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Delicious
My daughter in law is allergic to honey. Is there anything I could substitute? It looks wonderful!
Hi Jane, I think you could get away with agave nectar here or a honey substitute like this. Hope you enjoy!
Thanks!
Seasoned rice vinegar (sushi vinegar) works great!
I made this last weekend for a 4th of July gathering and it was a hit! My boyfriend and I ate it for leftovers with some peanut-sauced chicken. Delicious! Will definitely be making it again. Thank you!
Looks like a great salad! Going to attempt it tonight. I only have seasoned rice vinegar- will that be acceptable?
Sure Bonnie, that should be just fine. Hope you enjoy it!
The salad is amazing! My absolute favorite!
This is full of wonderful flavours! Loved it!
Excellent!. My entire family enjoyed it!
Substituted the PB with powdered PB and it turned out amazing! Your recipes never fail 🙂
This has become our favorite go to party salad! It is colorful, bright and delicious. It is easy to make. I usually add a little extra peanut butter and sesame oil as we love those flavors. Always get compliments on this salad! My husband’s favorite!
I reviewed this as i was entering the “win a Le Creuset” contest… I admit. But when I looked at it, I thought okay so let’s try this out. I always like these salads after they’ve marinated a bit, then at the last minute throw in some extra fire: Feel like I’ve already won!! (now, let me get another glass of water…)
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
This dressing was delicious and easy! Looking for other ways to use this dressing such as a marinade. Thank you for this!
I was primarily interested in this recipe for the dressing as I am not a big fan of slaw. However I had planned on making it as a side where I work if it came out good. It is AMAZING! I will definitely be using this recipe the next time we do an Asian special.
This is such a great side. We’ve been eating it like a salad. I’ve used broccoli slaw bagged mixed veggies as well as whatever else I have in the fridge. Delish!!
This recipe was amazing! I felt like I had a to go order from a great restaurant 🙂
Note – I had limited ingredients available at the time so I used packaged coleslaw mix from the local grocery store and didn’t add anything else except the dressing and it was still amazing!
Made this for my daughters graduation open house. Had multiple people ask me for the recipe during and after the event. I would say it was a hit! I was just happy that there was a little left so I could enjoy it. Yum!
Love this salad! The dressing really makes it! I like to do the chopping the night before and make the dressing while my protein is cooking (love to pair this with the Asian Chili Salmon). It makes a lot, so I like to reserve some of the slaw without dressing to take to lunch the next day.
I made this today and really enjoy the flavours, but my boyfriend and I both agree that it seems to be missing something. Probably going to add some sliced mango next time and see how it turns out!
As with all your recipes, easy to follow directions, wonderful flavours, fabulous ingredients!!!! Added bonus, looks great!!! Thanks you much for sharing!!!
Cheers!
I am always looking for recipes that I can make in India using local ingredients and in-season produce, since that is all I can get. (I am from SoCal, and can only eat so much Dal and roti!!) Also…I live in a totally vegetarian city, so I have to look for recipes that fit that criteria as well. This was absolutely great! My new favorite!! Thanks! I only had to tweak a little bit (no “Rooster” sauce!!, and used produce in season, i.e. no red cabbage, green onions nor edamame, ever!!)
Can I put the dressing on top even if I’m not serving it right away.
Hi Jessica, I would definitely wait; it gets a little soggy if it sits too long.
Just finished making this. Sooooooo good!! I didn’t have edamame or cilantro, but the slaw-in-a-bag I bought had a little cilantro mixed in already. The dressing is so easy and flavors are perfectly balanced. I have to make myself stop eating this so that we have enough left for dinner. Why is this so addicting?!
Well, I knew if I took a bite of this after I made it and before dinner, that there might not be any left for dinner. OMG. This is so good, I really cannot stop eating it. I could eat the entire batch….sooooooo good! Thanks for the recipe I will make this again and again and again!
I made this last weekend to rave reviews. I added a bit more ginger and garlic to suit my taste, and a healthy dose of rooster sauce and was wowed. It is beautiful and fabulous. Thanks for sharing!
Excellent dressing with a nice kick. Didn’t have all the salad ingredients on hand but no worries. The dressing could make any combo of veggies taste good. I bet it would make a nice veggie dip as well. Thank you for posting this.
I guess I should have realized with the peanut butter in the dressing that this would taste like peanut sauce but that wasn’t what I was expecting and it’s not my favorite dressing. I loved the edamame in the slaw though! I think a few changes to the dressing, maybe using some fish sauce instead of peanut butter would have given it that Asian feel I was looking for.
Just wanted to say, this recipe is delicious and the leftovers, if there are any, are great as well, not soggy or oily. Made for the 4th of July and it was a wonderful addition to the BBQ. Wouldn’t change a thing.
This is one of those salad recipes that makes a great meal in itself. I loved the flavor combination of the peanut butter, ginger, and soy sauce, and the rainbow of colors in this salad is just gorgeous. It does have a long ingredients list so I had to plan out shopping for the salad ingredients, but it is well worth it. Add some leftover chopped chicken to amp up the protein.
This recipe could easily be used for a whole meal on its own. It is that hearty. The flavors are perfect, although the second time I made it, I upped the ginger and garlic just a bit for my own tastes. I served it with the honey lime sriracha chicken for a perfect match. Really dances on the palate. I’d say put it in the fridge for a couple hours to marinate for great flavor.
I agree! This was outstanding. I did substitute almond butter and slivered almonds tho. Passed it on to all my daughters-in-law – know all my grandsons will love it! And cabbage is so-o-o good for you : )
This is seriously one of the best recipes I have ever made! I added soba noodles, and it was perfect!! Highly recommend this!
Recommended by a friend – I love this. I used slightly less honey and added more Sriracha sauce, substituted chipotle-roasted peanuts because my family loves spicy food. Light but satisfying, great with my marinated grilled chicken!
Great recipe! Made it for a large party–everyone LOVED it!
Yummy, but unless you are crazy for ginger, cut back to a teaspoon. Also if you can not find shelled edamame, use peas. Peas are still high in protein and shelling edamame takes forever!
Excellent! This is a definite keeper. Great simple side dish. Try it you will like it !!
Great recipe, everyone loves it! Wish the nutritional info would be published though.
This recipe is fantastic, and is served by its flexibility. I have made this a number of times (once adding small cooked shrimp – yum!) and after the first time have never accurately measured anything except the dressing ingredients. I have gotten rave reviews any time I’ve made it for someone else too! Thanks!
This is such a refreshing salad. I made it to accompany Asian style country ribs and it was a big hit. I did not add the cilantro, since one of my guests is not a fan of cilantro. Instead I added some chopped parsley and it worked well.
I just made this for dinner tonight and it was ahhhmazing! thanks so much 🙂 http://www.handmadeintheheartland.com
Delicious. My new favorite. I could eat this every day!!!
My family and I love this recipe. I volunteer to make it for every pot lock I am invited to. Thanks for that recipe.