Asian Slaw with Ginger-Peanut Dressing


by NICHOLAS AMMATURO on January 3rd, 2016

So I was making the Honey-Soy Broiled Salmon tonight and wanted to something crisp to go without. I have been making this recipe for years and every time I want to make it, I need to google it and dig into blogs I follow (This one is from “Once Upon A Chef“). It’s always a little game trying to find the exact recipe. I should at least bookmark it…but then I forget…haha I am a mess. There are a few recipes I have lost completely, so I didn’t want this to be one of them. Jenn says it perfect on her site, don’t let the list of ingredients discourage you. Its just a lot of items, but most are store-bought and easy to throw together. The dressing is typical Asian ingredients, so you will most likely have these all in your pantry or on your menu already.

Asian Slaw with Ginger-Peanut Dressing



For the Dressing
  • 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 used Justin’s…but you can use anything)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha sauce (hell yes)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced
For the Slaw
  • 4 cups prepared shredded coleslaw (store bought)
  • 2 cups prepared shredded carrots (store bought)
  • 1 red bell pepper, thinly sliced into bite-sized pieces
  • 1 cup cooked and shelled edamame (they sell these in my produce section already cooked)
  • 2 medium scallions, finely sliced
  • 1/2 cup chopped salted peanuts 
  • 1/2 cup loosely packed chopped fresh cilantro



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. Serve cold.

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