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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Made it and doubled it for 16 people and it was a hit! Cabbage is a great detoxifier! I was eliminating possible allergens so i swapped cashews and cashew butter for peanuts and pea pods for edemame. Thank you for this summer’s hit salad!
Not only easy, but delicious. I added sliced grilled flank steak for a one bowl wonder!!
I made this and everyone loved it! I doubled the hot sauce,edamame and purple cabbage. Next time I’m adding cucumbers and chicken. Delicious!
I added lemon and lime….and love it!
I absolutely LOVE the Asian Slaw with Ginger Dressing! It has a wonderful combination of flavors and a great crunch. It was also one of the first salads my three year old would eat. Just made it again today!
This is a wonderful recipe! We enjoyed it so much tonight- thank you for sharing it!
How far in advance can you toss together with dressing? Wondering if it gets soggy if you do it too far in advance? Does cabbage GET soggy???
Hi Biddy,I’d toss it at the last minute – cabbage will get soggy.
Wonderful! Huge hit at my house will definately make again soon!
This is THE best slaw recipe. My mouth is watering just thinking about making it again!
I made this a few weeks ago – AWESOME. Thanks!