Asian Slaw With Ginger Peanut Dressing
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
For the Dressing
- 1⁄4 cup honey
- 1⁄4 cup vegetable oil
- 1⁄4 cup rice vinegar, unseasoned
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sriracha sauce (Thai hot sauceà optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
-
For the Slaw
- 4 cups prepared shredded Coleslaw
- 2 cups prepared shredded carrots (or grated in food processor)
- 1 red pepper, thinly sliced into bite size pieces
- 1 cup pre-cooked shelled edamame (available fresh or frozen)
- 2 medium scallions, finely chopped
- 1⁄2 cup chopped salted peanuts (you can also leave them whole)
- 1⁄2 cup loosely packed chopped fresh cilantro
directions
- Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
- Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
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RECIPE SUBMITTED BY
adopt a greyhound
United States