Asian Slaw With Ginger Peanut Dressing

Ingredients

  • ¼ cup honey
  • ¼ cup vegetable oil
  • ¼ cup rice vinegar, unseasoned
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
  • ½ teaspoon salt
  • + 10 more ingredients
    • ½ teaspoon sriracha sauce (Thai hot sauceà optional)
    • 1 tablespoon minced fresh ginger
    • 1 large garlic clove, minced
    • 4 cups prepared shredded coleslaw
    • 2 cups prepared shredded carrots (or grated in food processor)
    • 1 red pepper, thinly sliced into bite size pieces
    • 1 cup pre-cooked shelled edamame (available fresh or frozen)
    • 2 medium scallions, finely chopped
    • ½ cup chopped salted peanuts (you can also leave them whole)
    • ½ cup loosely packed chopped fresh cilantro

1 Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside. 2 Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust ...

View full recipe at SpringPad

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