Asian Slaw with Ginger Peanut Dressing
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is my go-to recipe for work functions and parties, since many of my friends and co-workers are vegetarians. It’s incredibly light and fresh, not to mention easy to make and is always the first dish to disappear from the table. I like to make a batch and portion it for lunches all week, or serve as a side dish with a lean protein for a quick, healthy dinner.
Can’t recommend this one highly enough.
Made this tonight and it was amazing! I used peas instead of edamame and it tasted great!
I made this last night for friends and family. Honestly…it’s hard to describe how good this was!! I prepped everything earlier in the day (including the dressing) and it was on the table in minutes. I bet it would be really good with shredded chicken in it as well. I made the recipe exactly as printed. This one is a keeper!!
I made it with shreaded chicken and also added some red onion. Not like it needed it…. but I had it already so I figured why not? AMAZING!!! My husband has commented on it 3 times already!!!!
Love the recipe for the asian salw with ginger peanut sauce. Any ideas on nutritional values or even just a calorie amt per serving?? Thanks so much
So sorry, I don’t have nutritional info on my recipes.
I made this salad tonight! it was delicious! I will definitely make it again! Thanks for sharing!
This is amazing! iLife the extra protein from the soybeans! It travels so well.
I just made this yesterday as part of our Building’s Tea Time…It was a tremendous hit…I have already forwarded the recipe along with your site information to numerous people…a great fan
I ate this for five days straight. Yes, as with any salad, it does start to get soggy, but the flavors are so great together, it didn’t matter. This is my go-to summer salad! Summer needs to hurry up and get here!
I made this gorgeous salad for a dance my daughter was having. What a beautiful presentation and it tasted wonderful! I will definitely be making this one over and over!
i made this for lunch a couple weeks ago, and since then i have made a big batch every week. it keeps surprisingly well. and i just take a big container with me every day for lunch. this salad is so tasty and is helping me get in my daily dose of vegetables. this is a keeper recipe
Can’t wait to try this. Have tasted a few asian salads but this one is different.
Great served with the broiled salmon with Asian ginger sauce.
This is beautiful and delicious. The family loved this with a simple grilled chicken.