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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This salad looks absolutely delicious!! If I wanted to add chicken to the salad, how do you (or anyone) suggest seasoning the chicken?
Hi Kathleen, I’d keep it very simple — salt and pepper and maybe a little ginger. Or check out my Grilled Ginger Chicken with Apricot Chutney; you could use the chicken from that recipe (minus the chutney, of course).
Can you use crystallized ginger in this if you don’t have fresh ginger root? If so how much?
Hi Cindy, Unfortunately I don’t think crystalized ginger would work in this recipe. Sorry!
I decided to try the crystallized ginger. I diced it as small as I could and used maybe a 1.5 tsp. I ended up using a hand blender to get it really mixed in. It turned out good and everyone loved but if I’d used much more it would have been way to sweet. So I guess it worked but I will make sure to have fresh ginger on hand next time.
Made with Sunflower Seed Butter due to nut allergy and just omitted peanuts , Amazing! Whole family enjoyed .
So glad you posted this comment! Between tree nut, peanut and almond allergies in my family I couldn’t figure out what I could substitute without compromising the outcome of the recipe. Can’t wait to try this with sunflower butter! Thanks!
Love this, I add less honey and more peanut butter and lime juice for some acid. I never measure the slaw but use everything that comes in all the bags then double the dressing. I usually add the peanuts as a garnish so they don’t get soggy. Amazing with a piece of salmon on top.
Excellent!!
I loved this salad! It was delicious and the only thing I changed was the olive oil. The dressing is actually very good for you as it is shock full of heart healthy oils and fats! Peanuts, peanut butter and olive oil are all fantastic for you and do not contain any bad fats! As with everything else though, every thing in moderation. I served this with coconut rice (made by substituting one cup of water with one cup of light coconut milk) and garlic shrimp. Easy dinner and nutritious! Thank you for this wonderful recipe!
A fabulous dish, my dinner club loved it! And a special thanks to Michelle for the inspiration for the rest of the meal – I too made coconut rice (I’d never thought to make it this way before!) and quickly broiled some shrimp with chili-garlic sauce and a little garlic olive oil. YUM!
I just finished eating this. Absolutely delicious. It tastes almost exactly like the Thai Crunch Salad at CPK. I will be making it again tomorrow. It was so wonderful that there is none left. Thanks! Great recipe.
I just made this. The dressing is phenomenal!! Thank you so much for sharing. This is my official go to Asian salad now.
We make this as a side to the Thai Chili Glazed Salmon….have you ever seen your kids eat serving after serving of this many veggies? They will — it is fantastic ….we also make it for school lunches, and pack the sauce on the side to be added a few minutes before eating…
A great salad that comes together easily! I served it with grilled salmon and the whole family enjoyed it. Very colorful and fresh