How To Make Asian Slaw with Ginger Peanut Dressing
Pair off your meals with a refreshing, crunchy, and spicy side of this Asian slaw, all tossed in a bold ginger peanut dressing, for a delightful slaw!
Serves:
Ingredients
For Ginger Peanut Dressing:
- ¼cuphoney
- ¼cupvegetable oil
- ¼cupunseasoned rice vinegar
- 1tbspsoy sauce
- 1tspAsian sesame oil
- 1tbsppeanut butter
- ½tspsalt
- 1tspSriracha sauce,optional
- 1tbspfresh ginger,minced
- 1large garlic clove,minced
For Slaw:
- 4cupscoleslaw,shredded
- 2cupscarrots,shredded
- 1red bell pepper,thinly sliced into bite-sized pieces
- 1cupedamame,cooked, shelled
- 2medium scallions,finely sliced
- ½cupsalted peanuts,chopped
- ½cupfresh cilantro,chopped
Instructions
Ginger Peanut Dressing:
-
In a medium bowl, whisk together the honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger, and garlic. Set aside.
Slaw:
-
Combine the coleslaw, carrots, red bell pepper, edamame, scallions, peanuts, and cilantro in a large mixing bowl. Add the dressing and and toss well.
-
Let the slaw sit for at least 10 minutes. Taste and adjust seasoning if necessary.
-
Serve cold, and enjoy!
Recipe Notes
This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
Nutrition
- Calories:Â 465.86kcal
- Fat:Â 31.24g
- Saturated Fat:Â 3.99g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 14.31g
- Polyunsaturated Fat:Â 10.32g
- Carbohydrates:Â 41.56g
- Fiber:Â 6.33g
- Sugar:Â 31.41g
- Protein:Â 7.81g
- Cholesterol:Â 5.09mg
- Sodium:Â 621.58mg
- Calcium:Â 81.74mg
- Potassium:Â 570.46mg
- Iron:Â 1.36mg
- Vitamin A: 413.35µg
- Vitamin C:Â 49.91mg
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