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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Absolutely love this recipe! Also a big hit at any gathering. Very colorful and flavorful and excellent pairing with grilled chicken.
This is quite simply the BEST dish you can take to a picnic or pot luck or buffet. It is a winner every. single. time. EVERYONE asks me for the recipe for this. It is so good. Do not be put off by the list of ingredients. It is so worth it and you will have lots of them in your store cupboard. 100% win!
I wish I had tried this salad earlier! So tasty and relatively easy to make
I loved this salad
Made it for a girl’s weekend with Asian inspired salmon…amazing!!
This is a great recipe. We have made this twice and will make many more times. We also use it in egg rolls. We chop leftover pork tenderloin and combine with the slaw then stuff the wraps. We then cook them in an air fryer. The outside is crispy and the inside is hot. Thanks for the recipe.
I’ve made this several times, and now it’s my go-to slaw recipe. I usually fix it with Oriental wings, and my guys all love them! Yum!
This is probably my all time favorite recipe ever found on Pinterest. My stand by for covered dish! Everyone loves it! Can’t tell you how many times I have been asked for the recipe – always a home run! Thank you for sharing!
This is such a delicious recipe! I’m sure it sould be varied in many ways, but it will be delicious! Took it to a socially distanced dinner party last week and everyone loved it! And there is no doubt that it is very healthy!!
Hi Jenn,
Would this salad pair well with your Vietnamese Meatballs ?
Thank you Lady !!!
Angela B.
Yep!
Absolutely delicious and a feast for the eyes. I topped it with seared marinated Ahi tuna for a complete meal.
Fabulous side, we served with grilled fish. I followed the exact recipe. With the leftovers, I tossed in sliced grilled chicken, toasted almonds, and a little more edemame and served it for lunch the next day. Another great recipe!
So delicious! A perfect side dish. So colorful and flavorful! It was a nice change from the standard green salads we’ve been making all summer! We had it for almost 5 days either for lunch or as a side at dinner. Highly recommend!!