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!
I have made this a few times and it’s great! I don’t change anything, the flavors are great. Tonight I served it with a slow cooker asian beef and rice and it was a great pairing. Also, it is a perfect healthy dish to have ready to eat And waiting in the fridge:))
This is the best slaw salad I’ve ever had! I’ve been eating it every day for lunch this week and it’s delicious! Plus, the tangy dressing is the best. It’s so bright and colorful, too!
Delish dressing, would make again!
Tried and Tested! Delicious!
Hi Jenn! Forgive me, as I feel like I’m always asking the same question, but given the difficulty in getting some ingredients, would almond butter (which is all I have right now) work in place of the peanut butter?
Sure, that should work – enjoy! 🙂
Amazing recipe! The whole family loved it! Thank you
This is very good! My non-salad eating husband and son loved it! This recipe is a keeper,
Yum! I simplified the veg by grating white cabbage, broccoli stems, and carrots — will probably add green onions. Made the dressing as written, just cut in half for the smaller quantity of veg. Simple & Delicious!
Super delicious, loved it!!
This is a great dressing!
Wonderful on grilled tuna or by itself!
Gorgeously fresh and tasty salad – a real crowd pleaser. It was such a hit with the non salad eaters in the family. Winner!
Fricken YUMMO! A DANDALION!
Hi, Can you use olive oil in place of vegetable oil for this recipe? Thank you!
I like vegetable oil here because it has such a mild flavor, but olive oil will work too. Enjoy!
Hi Jen,
Looking forward to making this! 2 questions. Can i use canola oil instead of vegetable oil? And are you using regular salt or sea salt in this re recipe. Thanks!
Yolanda
Hi Yolanda, canola oil is fine and the salt is regular salt. BTW, when a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy the slaw!
Hi Jen,
Just wanted to report back that this salad is soooo good and the dressing is irresistible! Thanks for the tips, I was able to use canola oil with success!
Thank you!
Love all of your recipes this one looks delicious however my daughter hates cilantro is there anything that I can use in its place ?
thanks
Hi Cheryl, Totally fine to just leave it out. 🙂
Is the salt kosher sea salt or regular table salt?
Hi Carol, the recipe calls for regular table salt. For future reference, I will always specify in the recipe if you need kosher or sea salt. Other than that, you can assume it’s table salt. Hope you enjoy the slaw!
Hi can i use corn syrup instead of honey?
Sure, Marilyn – granulated or brown sugar will work, too.
Love this! I’ve made it several times over the last year. I make extra dressing, kick it up with A little heat and add it to baked chicken wings. They go great together 🙂
This was AMAZING! My husband had seconds and said a couple times how great it was. I will definitely make it again. Thank you!
I made it with a Thai Grilled Chicken & brown rice, but will definitely try it with your Coconut Shrimp next time.
Can you add shredded chicken in the salad?
Sure!
I made this for dinner tonight.
It is delicious and it was gone fast!
Thanks for sharing
SO GOOD!!!
This is outstanding. When I was making it the first time, my 22 yr old daughter declared she didn’t like peanut dressing, and then she and her friend devoured it! I’m not sure whether I prefer this or the Thai Crunch Salad with Peanut Dressing, but both are terrific for tailgates and so colorful! One day I need to make both to taste side by side and pick my favorite.
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. 😊
Fabulous recipe!! I did add 3/4 c. Snow peas (sliced in thirds) and left out the edamame because this is what I had on hand… served with shredded grilled chicken (marinaded with small amount of left over dressing) DELICIOUS!
Made this last night…and it was fantastic! I upped the peanut butter to 3 T, and added some chopped kale. Thank you, thank you…the dressing is the best I’ve had from any restaurant or recipe! This will go in my “sick and shut-in” recipe rotation for our congregation.
This salad tastes as good as it looks! You’ve got all your bases covered here with this beautiful rainbow of healthy and delicious ingredients. Smells amazing too! Perfect side for fish or grilled pork tenderloin.
This is by far my go to salad recipe for home or for a pot luck. I’m not the biggest fan of scallions so I typically keep them in a small bowl on the side along with extra cilantro (which I love). I definitely dress this salad just before serving, the longer it maintains its crunch the better.
What can one substitute for soy sauce?
Hi Jean, Tamari will work here as well.
Why did you steal this recipe from Serious Eats? Even the image is the same, just rotated.
Hi Ernesto, I wrote the recipe for my salads column on Serious Eats. You’ll see my name in the byline if you take another look :).
We just made this! Letting it settle then we can’t wait to try it!
Hope you enjoy!
Could you sub EVOO for the vegetable oil in the dressing?
Thanks!!
Yes, it will add more of an olive oil flavor to the dressing (vegetable oil is more neutral-tasting), but that’s fine. Enjoy!
I was just thinking the same when I realized it was your name on Serious Eats. What an amazing slaw — it’s always impressed all friends and family! Thank you for this wonderful recipe!
Ernesto, you are rude! That’s a very unkind remark! Shame on you!
Absolutely love this recipe. We didn’t have any edamame, but it still turned out amazing even without it. Next time I will hopefully have some as I’m sure it will make a great addition 🙂
It does need a little more salt but it’s better (I think) to salt it before you eat it. I love the versatility of this recipe; you can use more carrots & less cabbage or you can use broccoli slaw mix instead of cabbage or, you can add some julienned jicama. I use more peppers (sometimes jalapeños)than the recipe calls for, more garlic and more ginger – whatever you substitute will be fine. I quadruple the recipe as is and it’s still flawless. It may be less expensive to grate your veggies yourself but, buy them already cut and you’ll save yourself a sloppy mess a day or two later. I sometimes add kale to the recipe, I just cut it up in bite-size pieces. I add peanuts when I’m going to eat the slaw as they are nice & salty & crunchy instead of soggy. I said I quadruple it & I do but, it’s just me eating it and I do get s little tired of eating it & opt for something different for a few meals & the slaw is still almost as crunchy as the day I made it.
This was really really good! I didn’t find it to be as good the next day (dressing just not as ‘bright’ tasting—but made same day it was fabulous!
Finally a salad to eat with Asian food. It tastes great. I did not have the hot sauce, but I don’t think I missed something. I didn’t add the salt: soy sauce already is salty, peanut butter as well, and you add salted peanuts as well, so no need for the extra salt.
I added a dab of wasabi as I am not a fan of srichacha. And it was yum!
Made it this weekend. It was delicious!
Fantastic! I never use cilantro, and we just had seasoned vinegar, so that’s what we used.
The colors make such and attractive dish, and the flavor is great.
Next time I will scale back on the dressing by about a third less than in the recipe.
This will be our go-to for cook-out side dish for a fantastic option for vegetarians and non-veg alike.
I found this recipe by accident when looking for something called Asian “crack” slaw. I am so glad I did! I suspect it will become a regular at our family get-togethers.
I made it with almond butter and almond slivers as that is what I had on hand and cut the honey way back for my taste preference.
Perusing your collection of recipes, pictures and instructions, I really am enjoying your site.
Update: Since I tried this recipe a bit over a month ago, I have made it for myself at least once a week (probably more). I switched to a recipe for the dressing by combining this one with a Japanese steak house dressing recipe.
Making it for a Memorial Day get together and expecting it to go over very well.
Thanks again!
I have made this slaw many times. It is delicious and always a big hit. Everyone asks for the recipe! Thank you Jenn for another brilliant recipe.
Can I make the peanut butter vinaigrette in a large butch like 12oz or so and refrigerate for future use and for how long will it keep for.
Hi Gerry, I think the dressing should keep nicely for about a week, if not a bit longer.
After making this salad 4 or 5 times now, I figured I had to write a review. What a simple and delicious recipe. we usually have most ingredients except the cabbage on hand. It’s pretty forgiving if you need to make substitutions. We serve it with Asian style grilled chicken. I picked up Ahi tuna yesterday and knew that this had to be the salad to go along with it. Thanks for such a great recipe that the whole family enjoys.
Autumn carrot and sweet potato soup: absolutely delicious!…as well as beef stew with carrots and potatoes. I am happy I discovered you. I intend to try many of your recipes. Jeannine, a friend from Canada.
This salad was quick to prepare and the dressing is what makes it!!! Everyone loved the salad and went back for seconds.
This was excellent. My local store sells a kale, sprout, cabbage and carrot slaw so I used that. No cilantro (I’m one of the 10% / tastes like soap people), cut back on the ginger and used about 3/4 of the dressing. Thank you for this – it will go into the rotation!
Need to cut back on the n sugars. What can I substitute for honey or can I cut it?
Hi Roger, You can omit it and see how it tastes; if it needs a little sweetness, you might try a sugar substitute.
Two of my three children ate red cabbage and went back for seconds! It’s the middle of winter in Australia right now but this week be a staple for us during summer. Thank you!