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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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!