Asian Slaw with Ginger Peanut dressing
Chef "Denny" made this with a fish dish and it was wonderful!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- for the dressing
- ingredients
- asian slaw with ginger-peanut dressing
- servings: 6 as a side dish
- • 1/4 cup honey
- • 1/4 cup vegetable oil
- • 1/4 cup unseasoned rice vinegar
- • 1 tablespoon soy sauce
- • 1 teaspoon asian sesame oil
- • 1 tablespoon peanut butter (i like skippy natura
- • 1/2 teaspoon salt
- • 1/2 teaspoon shiracha sauce (thai hot sauce - op
- • 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
- • 1/2 cup loosely packed chopped fresh cilantro
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside. 2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
