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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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!