This slaw is a great way to eat your colors, and it's every bit as delicious as it is healthful. The list of ingredients might look long but please don't let that discourage you -- the recipe makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots and shelled edamame.
About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.
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- Yield:serves 4 to 6
- Active time: 30 minutes
- Total time:30 minutes
- For the Dressing
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce (optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced (about 1 1/2 teaspoons)
- For the Slaw
- 1 small head shredded green or white cabbage (about 1 quart)
- 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced on a sharp bias
- 1/2 cup chopped or whole salted peanuts
- 1/2 cup loosely packed chopped fresh cilantro
Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.