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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I’ve made this recipe twice now and absolutely loved it! My husband keeps asking for it again and again.
Jen, what would recommend to make this a slightly spicy version? Possibly adding Sriracha?
Thanks!
Yes, I think sriracha would be a great option to add some heat (and so glad you’ve enjoyed it)!
I made this Asian slaw as an accompaniment to fried chicken sandwiches…it was perfect! Although a lengthy ingredient list (many of which I typically have on hand) it came together quickly, was beautifully colourful and delivered AMAZING flavour! Everyone “needed the recipe”! Although it was my first time making this recipe it won’t be the last! It will be part of our summer salad rotation! Thank you Jenn, you never disappoint!
Thank you so much Jenn for sharing this very special recipe. This is like the 4th of July for your tastebuds! Best fiber rich salad ever!
I’ve been making this recipe for 2 years and its become a family favorite! Easy to switch ingredients but the key is the dressing and including cilantro. I add fresh grated lime zest for an extra zing. Thank you!
I really liked this slaw. Used Napa cabbage instead of regular cabbage in slaw mix. Really good.
I made this last night. It was quite delicious and refreshing! Will definitely make it a summer staple. Thanks for the recipe.
Ok, Jenn, I’ve made this salad so many times and just had to tell you it is SO GOOD. Our sons make special requests for it. Your website is wonderful-I’ve never made any of your recipes that we all didn’t love. Bravo!!
It’s rare for me to ever comment on anything but boy was this recipe good, that dressing is now my absolute fav, so well balanced and just delicious! The crunch of the salad and the flavour from the dressing – I could eat a bowl of this every night!
I so love this recipe. I use it for an Asian rolled Pork Belly that I fill with ground Star Anise, Cinnamon, Cloves, Szechuan Pepper, garlic, ginger and lots of fresh Coriander. Then spit braai it over a wood fire and serve it on this salad. A match made in heaven!!!
Delicious! Lots of happy campers here. Any chance you can add the metric measurements please? Thanks Jenn.
Hi Claire, I just added the metric measurements (and glad you like this)!
Thank you!