Asian Slaw with Peanut Sesame Ginger Dressing
Asian Slaw - This Asian coleslaw is crispy, crunchy and tossed in the most flavorful Peanut Sesame Ginger Dressing. This Asian Slaw recipe is easy to make and great served as a side dish or main salad.
Servings 6 servings
For the Ginger Peanut Dressing
- 6 tablespoons rice vinegar
- 1 tablespoon fresh ginger, peeled and minced
- 2 garlic cloves, minced
- 3 tablespoons vegetable or canola oil
- 1 teaspoon toasted sesame oil (Asian sesame oil)
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons honey
For the Slaw
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cooked and shelled edamame
- 2 scallions, thinly sliced
- 1/2 cup chopped peanuts (reserve about 1 tablespoon to use as garnish)
- 1/2 cup loosely packed chopped fresh cilantro
- Sesame seeds for garnishing (optional)
To Make the Ginger Peanut Dressing
In a medium bowl, whisk together the rice vinegar, ginger, garlic, vegetable oil, toasted sesame oil, peanut butter, soy sauce and honey until well combined. Set aside.
To Make the Asian Slaw
In a large bowl, mix the green cabbage, purple cabbage, carrots, edamame, scallions, peanuts and cilantro. Pour the dressing over the slaw and toss to combine. Garnish with reserved chopped peanuts and sesame seeds (optional). Serve.
- You can use store-bought coleslaw mix.
- You can use any color of bell peppers (red, yellow and orange are best).
- If following a gluten free diet, use tamari instead of soy sauce.
- Nutrition facts are an estimate and will vary depending on the brand of ingredients used to make this recipe.
Calories: 308kcal | Carbohydrates: 24g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Sodium: 637mg | Potassium: 539mg | Fiber: 6g | Sugar: 14g | Vitamin A: 4525IU | Vitamin C: 55.1mg | Calcium: 72mg | Iron: 1.9mg