Asian Slaw with Ginger-Peanut Dressing


  • ¼ cup honey
  • ¼ cup vegetable oil
  • ¼ cup unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian 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 sauce - optional)
    • 1 tablespoon minced fresh ginger
    • 1 large garlic clove, minced
    • 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
    • ½ cup chopped salted peanuts (or you can leave them whole)
    • ½ cup loosely packed chopped fresh cilantro

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside. 2. 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 dressin...

View full recipe at SpringPad


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