Asian Slaw With Ginger Peanut Dressing
This Asian slaw is a great way to eat your colors—and it's every bit as delicious as it is good for you. I know the ingredient list looks long, but don't let that stop you. Thanks to all the prepped veggies available at the supermarket these days—like shredded coleslaw mix, shredded carrots, and shelled edamame—it comes together super quickly.
Pair the slaw with my
What You'll Need To Make Asian Slaw with Ginger-Peanut Dressing
For the Ginger-Peanut Dressing
Jennifer Segal
For the Slaw
Jennifer Segal
Step-by-Step Instructions For Asian Slaw
Begin by combining the honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger, and garlic in a mixing bowl.
Jennifer Segal
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.
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Jennifer Segal
To make the slaw, combine the shredded coleslaw, shredded carrots, red bell pepper, edamame, scallions, peanuts, and cilantro in a large bowl.
Jennifer Segal
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, then serve. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Enjoy!
Jennifer Segal
Asian Slaw With Ginger Peanut Dressing
Serves 6 as a side dish
1/4 cup honey
1/4 cup vegetable oil or alternative
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
Heaping 1/2 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
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro
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.
Jennifer Segal
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
Calories: 339, Fat: 21g, Saturated fat: 2g, Carbohydrates: 33g, Sugar: 16g, Fiber: 5g, Protein: 8g, Sodium: 480mg, Cholesterol: 6mg
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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