Asian Slaw with Ginger Peanut Dressing

Serious Salads

When you want your vegetables to be more than just a side dish.

Asian Slaw with Ginger Peanut Dressing
  • Yield:serves 4 to 6
  • Active time:30 minutes
  • Total time:30 minutes
  • Rated: 5.0
This recipe appears in:
Serious Salads: Asian Slaw with Ginger Peanut Dressing

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 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

Directions

  1. 1.

    Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

  2. 2.

    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.

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