STREAMING NOW: The Layover

Asian Slaw With Ginger Peanut Dressing

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Once Upon a Chef via Bountiful Baskets. Using the Asian basket we recently got.”
READY IN:
25mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • For the Dressing
  • 14 cup honey
  • 14 cup vegetable oil
  • 14 cup rice vinegar, unseasoned
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
  • 12 teaspoon salt
  • 12 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
  • 12 cup chopped salted peanuts (you can also leave them whole)
  • 12 cup loosely packed chopped fresh cilantro

Directions

  1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
  2. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: