Asian Slaw with Ginger-Peanut Dressing
Try this Asian Slaw with Ginger-Peanut Dressing recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 20 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 tablespoon soy sauce
- 1/4 cup honey
- 1 teaspoon asian sesame oil
- 1 large garlic clove minced
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon peanut butter (i like skippy natural no need to stir)
- 1/2 teaspoon sriracha sauce (thai hot sauce - optional)
- 1 tablespoon minced fresh ginger
- 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 them whole)
- 1/2 cup loosely packed chopped fresh cilantro
- Carbohydrate 9.62683598401396 g
- Cholesterol 0 mg
- Fat 8.05585004371827 g
- Fiber 1.13290970435478 g
- Protein 1.48671927306291 g
- Saturated Fat 0.697816910413973 g
- Serving Size 1 1 as a side dish (89g)
- Sodium 7.09551736790626 mg
- Sugar 8.49392627965918 g
- Trans Fat 0.207934739772551 g
- Calories 113 calories
Make the dressing by combining all of the 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 vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.
