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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Fabulous recipe!! I did add 3/4 c. Snow peas (sliced in thirds) and left out the edamame because this is what I had on hand… served with shredded grilled chicken (marinaded with small amount of left over dressing) DELICIOUS!
Made this last night…and it was fantastic! I upped the peanut butter to 3 T, and added some chopped kale. Thank you, thank you…the dressing is the best I’ve had from any restaurant or recipe! This will go in my “sick and shut-in” recipe rotation for our congregation.
This salad tastes as good as it looks! You’ve got all your bases covered here with this beautiful rainbow of healthy and delicious ingredients. Smells amazing too! Perfect side for fish or grilled pork tenderloin.
This is by far my go to salad recipe for home or for a pot luck. I’m not the biggest fan of scallions so I typically keep them in a small bowl on the side along with extra cilantro (which I love). I definitely dress this salad just before serving, the longer it maintains its crunch the better.
What can one substitute for soy sauce?
Hi Jean, Tamari will work here as well.
Why did you steal this recipe from Serious Eats? Even the image is the same, just rotated.
Hi Ernesto, I wrote the recipe for my salads column on Serious Eats. You’ll see my name in the byline if you take another look :).
We just made this! Letting it settle then we can’t wait to try it!
Hope you enjoy!
Could you sub EVOO for the vegetable oil in the dressing?
Thanks!!
Yes, it will add more of an olive oil flavor to the dressing (vegetable oil is more neutral-tasting), but that’s fine. Enjoy!
I was just thinking the same when I realized it was your name on Serious Eats. What an amazing slaw — it’s always impressed all friends and family! Thank you for this wonderful recipe!
Ernesto, you are rude! That’s a very unkind remark! Shame on you!
Absolutely love this recipe. We didn’t have any edamame, but it still turned out amazing even without it. Next time I will hopefully have some as I’m sure it will make a great addition 🙂
It does need a little more salt but it’s better (I think) to salt it before you eat it. I love the versatility of this recipe; you can use more carrots & less cabbage or you can use broccoli slaw mix instead of cabbage or, you can add some julienned jicama. I use more peppers (sometimes jalapeños)than the recipe calls for, more garlic and more ginger – whatever you substitute will be fine. I quadruple the recipe as is and it’s still flawless. It may be less expensive to grate your veggies yourself but, buy them already cut and you’ll save yourself a sloppy mess a day or two later. I sometimes add kale to the recipe, I just cut it up in bite-size pieces. I add peanuts when I’m going to eat the slaw as they are nice & salty & crunchy instead of soggy. I said I quadruple it & I do but, it’s just me eating it and I do get s little tired of eating it & opt for something different for a few meals & the slaw is still almost as crunchy as the day I made it.
This was really really good! I didn’t find it to be as good the next day (dressing just not as ‘bright’ tasting—but made same day it was fabulous!
Finally a salad to eat with Asian food. It tastes great. I did not have the hot sauce, but I don’t think I missed something. I didn’t add the salt: soy sauce already is salty, peanut butter as well, and you add salted peanuts as well, so no need for the extra salt.
I added a dab of wasabi as I am not a fan of srichacha. And it was yum!