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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Easy and quick to make compared to some other salads we’ve made for lunches, but we found it to be a little bland. Maybe I’d add more sesame oil and used seasoned rice vinegar next time. I think you could increase the amount of peanut butter too. I could hardly taste it.
Yes many of the ingredients may be gluten-free, but for those with Gluten allergies, soy-sauce has wheat in it, so make sure to get a Gluten Free Soy sauce. had no idea, we really need to read the labels for everything we use!!!
Amazing. I tried a lot of recipes and this was by far the best…
Made this for the first time and it is delicious! The perfect sweet and tangy…love all the crunch. This is definitely in our rotation going forward.
No fish sauce?
No, I typically use fish sauce for traditional Thai dishes and didn’t think it was necessary here.
Excellent recipe. I have made it twice and was asked for the recipe both times. I doubled the peanut butter the second time that I made it.
I have made this Asian Slaw too many times to count. When I bring it to potluck everyone wants the recipe. I am vegan so I switch out the honey for maple syrup. Thank you a million times for creating this amazing salad.
Great recipe. I skipped the peanuts and scallions but otherwise followed the recipe. I topped the salad with chicken breast for a nice summer dinner. Leftovers tasted just as good and the veggies stayed crunchy.
As others have said, the sauce was amazing! My husband was eating the drippings at the bottom of the bowl. I also spooned some of the excess dressing onto my steak, and it was delicious. I spooned the dressing on a little to soon and the slaw was a little less crispy than I would have liked, but the extra time permeated the cabbage to my liking.
I added an extra pepper, used napa cabbage only, and made asian style marinated grilled chicken and made the rest as is. It is delicious! My daughter loves this salad.
I’ve made this a number of times now, it’s a crowd pleaser and everyone asks for the recipe. Thank you for posting.
I have made this recipe multiple times and every time it gets rave reviews. It is so simple to make and adapts to any ingredient alterations so nicely.