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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Comments
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This dressing was delicious and easy! Looking for other ways to use this dressing such as a marinade. Thank you for this!
I was primarily interested in this recipe for the dressing as I am not a big fan of slaw. However I had planned on making it as a side where I work if it came out good. It is AMAZING! I will definitely be using this recipe the next time we do an Asian special.
This is such a great side. We’ve been eating it like a salad. I’ve used broccoli slaw bagged mixed veggies as well as whatever else I have in the fridge. Delish!!
This recipe was amazing! I felt like I had a to go order from a great restaurant 🙂
Note – I had limited ingredients available at the time so I used packaged coleslaw mix from the local grocery store and didn’t add anything else except the dressing and it was still amazing!
Made this for my daughters graduation open house. Had multiple people ask me for the recipe during and after the event. I would say it was a hit! I was just happy that there was a little left so I could enjoy it. Yum!
Love this salad! The dressing really makes it! I like to do the chopping the night before and make the dressing while my protein is cooking (love to pair this with the Asian Chili Salmon). It makes a lot, so I like to reserve some of the slaw without dressing to take to lunch the next day.
I made this today and really enjoy the flavours, but my boyfriend and I both agree that it seems to be missing something. Probably going to add some sliced mango next time and see how it turns out!
As with all your recipes, easy to follow directions, wonderful flavours, fabulous ingredients!!!! Added bonus, looks great!!! Thanks you much for sharing!!!
Cheers!
I am always looking for recipes that I can make in India using local ingredients and in-season produce, since that is all I can get. (I am from SoCal, and can only eat so much Dal and roti!!) Also…I live in a totally vegetarian city, so I have to look for recipes that fit that criteria as well. This was absolutely great! My new favorite!! Thanks! I only had to tweak a little bit (no “Rooster” sauce!!, and used produce in season, i.e. no red cabbage, green onions nor edamame, ever!!)
Can I put the dressing on top even if I’m not serving it right away.
Hi Jessica, I would definitely wait; it gets a little soggy if it sits too long.