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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Hi! I’m trying to decide between this slaw and your Thai Crunch Salad for a dinner party. They are so similar but I wondered if you have a favorite between the two? I’m also making your Honey Lime Chicken grilled skewers. Thank you!
That’s a hard choice — I really don’t have a favorite so it’s completely a matter of personal preference. 🙂 Hope the dinner party is nice!
I put this slaw on top of a homemade chili halloumi burger in a crusty bread roll. HOLY MOTHER OF GOD IT WAS GOOD. Perfect accompaniment to it. The dressing is so yummmmmmm. Totes umami. If I could give it more stars I would 😍😍😍
This dressing is delicious tossed with Chinese noodles or thin spaghetti , shrimp, broccoli, scallions and whatever else you like! Served at room temperature.
This slaw is so fresh, healthy and delicious! I often make it as a main course by adding shredded rotisserie chicken. My son has a peanut allergy, so we omit the peanuts and the peanut butter from the dressing. I have also substituted tahini in the dressing when I have it, but it is not necessary. Wonderful either way!!
One of my favorite salads! Only needed about half the dressing for the salad. I didn’t put peanuts in there, but I think it would have really benefited from them.
So tasty but mega wholesome. I made this for a dinner party and again with the left overs for us at home – So delicious definitely a recipe (great staple dressing to write down!) to pop in your kept recipe collection – Definitely will make again, Thank you!
This recipe is so delicious! I’ve made it many times. It’s great as a side dish or as an entree with added grains or protein. I’ve taken it to “pot luck” events and always get asked for the recipe. My favorite way to eat it is as a “hot and cold” salad. I put hot rice on the bottom of a bowl, add the slaw, and then drizzle with the dressing. SO SO SO good. If I have left over chicken or salmon, I add that too.
This salad is so delicious! It’s so colorful and the flavors and textures make it so good. Love the dressing. Have made many times; I particularly love it with Jenn’s Vietnamese meatballs.
Yum Yum, always a crowd favorite and so colorful. I love to take this to a potluck and spark up all the pasta salads. Sometimes I make a double batch of dressing and use it to marinade chicken skewers. Our family loves your cooking flavors! Thank you for your delicious recipes.
This is the best Asia Salad I have ever had. I love the addition of the edamame beans and peanuts. The dressing is wonderful even just on a regular salad. Highly recommend this salad.
Love this slaw. Goes great with grilled dinners at the cottage. I make the dressing ahead and it easily assembles before dinner, especially if you buy preshredded cabbage! My guests always love it! Thanks for another great recipe.