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 is a great dressing!
Wonderful on grilled tuna or by itself!
Gorgeously fresh and tasty salad – a real crowd pleaser. It was such a hit with the non salad eaters in the family. Winner!
Fricken YUMMO! A DANDALION!
Hi, Can you use olive oil in place of vegetable oil for this recipe? Thank you!
I like vegetable oil here because it has such a mild flavor, but olive oil will work too. Enjoy!
Hi Jen,
Looking forward to making this! 2 questions. Can i use canola oil instead of vegetable oil? And are you using regular salt or sea salt in this re recipe. Thanks!
Yolanda
Hi Yolanda, canola oil is fine and the salt is regular salt. BTW, when a recipe of mine says salt in the ingredient list, I am referring to regular/table salt. If it calls for something else like kosher salt, I will specify that in the recipe. Hope you enjoy the slaw!
Hi Jen,
Just wanted to report back that this salad is soooo good and the dressing is irresistible! Thanks for the tips, I was able to use canola oil with success!
Thank you!
Love all of your recipes this one looks delicious however my daughter hates cilantro is there anything that I can use in its place ?
thanks
Hi Cheryl, Totally fine to just leave it out. 🙂
Is the salt kosher sea salt or regular table salt?
Hi Carol, the recipe calls for regular table salt. For future reference, I will always specify in the recipe if you need kosher or sea salt. Other than that, you can assume it’s table salt. Hope you enjoy the slaw!
Hi can i use corn syrup instead of honey?
Sure, Marilyn – granulated or brown sugar will work, too.
Love this! I’ve made it several times over the last year. I make extra dressing, kick it up with A little heat and add it to baked chicken wings. They go great together 🙂
This was AMAZING! My husband had seconds and said a couple times how great it was. I will definitely make it again. Thank you!
I made it with a Thai Grilled Chicken & brown rice, but will definitely try it with your Coconut Shrimp next time.
Can you add shredded chicken in the salad?
Sure!
I made this for dinner tonight.
It is delicious and it was gone fast!
Thanks for sharing
SO GOOD!!!
This is outstanding. When I was making it the first time, my 22 yr old daughter declared she didn’t like peanut dressing, and then she and her friend devoured it! I’m not sure whether I prefer this or the Thai Crunch Salad with Peanut Dressing, but both are terrific for tailgates and so colorful! One day I need to make both to taste side by side and pick my favorite.