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!!!!
Absolutely delicious! ! Made 3 x this month already. I didn’t have edamame or cilantro on hand, and used ch almonds, and added 1/4 cup each of pumpkin seeds and sunflower seeds too. Used 1 cup frozen peas istead of edamame. The dressing is to die for. Thankyou!!!! Because it makes so much I use half at dinner, and leave the drsg in a container in fridge and re-dress the remaining salad next day.
I love your salads they are easy to put together, very healthy and taste great. This is one of the recipes from you that is on our lunch rotation. make a big bowl and eat for several days. Yum!
I recommend making a double or triple batch of the dressing and freezing each batch in individual pouches. Then you can whip up this delicious slaw in no time!
Made this last night as a side. It was so delicious I ended up eating it as my entire meal — lots of it. The cilantro peanut combo had me at the first smell. It is amazing. Going to try it with some tofu today for lunch. Had to slice up my own cabbage and carrots since they don’t have that here (in another country) and it was totally worth the effort. Bringing it to the next party I go to. Fantastic.
I made this for a party, it was beautiful and a big hit.
Just made this Asian slaw 🙂 Delish, fresh, crunchy, colorful, kid friendly, perfect directions! A keeper for sure!!!! Thank you so much for sharing it.
Cheers!
Thanks so much for a great recipe. I just finished mixing it up and couldn’t help sneaking in a little taste before leaving it to chill in the fridge for an hour or so. Didn’t have the fresh cilantro, ginger, or garlic on hand, so I just used my tube of cilantro paste and some dried spices from the cabinet in the dressing and they did the trick just fine. Also tossed in the leftover chicken breast from last week’s roasted chicken and will throw on the nuts in the end. I think this will end up being a regular for taking to pot lucks and picnics!
Yummy and delish. Will be making again and again. Really like the hint of peanut.
Making this tonight and have a few questions: What kind of coleslaw do you recommend as best for this? An old fashion green cabbage slaw, or a broccoli slaw or what? I didn’t find any mixes that had purple cabbage in them already, so I just got a green cabbage + carrots mix. Hoping it works! Also, what about ground ginger? I hate to buy fresh ginger to only use a small bit of it and throw the rest away. I’m sure fresh is best, but do you think ground will do the trick if need be? I also usually let coleslaws sit in the fridge for a couple of hours before serving, but it looks like you recommend dressing it just before serving? Why is that? I would love your thoughts here!! It looks amazing!
Hi Heidi, Any kind of cabbage, such as the one you bought, is absolutely fine (the red cabbage just adds nice color). Fresh ginger is really best, and sometimes you can find very small pieces, but if ground ginger is all you have that’s fine — just add it little by little to get the right amount. And finally, this salad is best served freshly dressed. It will keep for a little while, but I like it best while it’s still very crunchy. Hope you enjoy it!
You can freeze whole fresh ginger, then grate what you need and return the rest to the freezer to use later. I do this all the time and love how it grates and tastes.