Asian Slaw With Ginger Peanut Dressing

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READY IN: 25mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
  • For the Dressing
  • 14
    cup honey
  • 14
    cup vegetable oil
  • 14
    cup rice vinegar, unseasoned
  • 1
    tablespoon soy sauce
  • 1
    teaspoon sesame oil
  • 1
    tablespoon peanut butter (I like Skippy Natural No Need to Stir)
  • 12
    teaspoon salt
  • 12
    teaspoon sriracha sauce (Thai hot sauceà optional)
  • 1
    tablespoon minced fresh ginger
  • 1
    large garlic clove, minced
  • For the Slaw
  • 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
  • 12
    cup chopped salted peanuts (you can also leave them whole)
  • 12
    cup loosely packed chopped fresh cilantro
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DIRECTIONS

  • Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
  • 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 seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
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