Asian Coleslaw with Peanut Dressing

This summer serve Asian Coleslaw with Peanut Dressing beside any plain grilled meat or fish, as part of a picnic or with burgers. Coleslaw is a classic summer salad and gluten free cooks can mess with the classics like anyone else. The addition of cilantro and salted peanuts along with a peanuty-ginger dressing gives this coleslaw a refreshing Asian twist.

Big Bowl Salads

I call this Asian Coleslaw a big bowl salad. It’s the kind of salad that’s too big to make for an everyday meal yet when you half the recipe it seems like too much effort for a small salad. You can make short cuts, omitting ingredients you don’t have or don’t like, but then it’s just okay. To take a big bowl salad to a party it’s got to be amazing!

I think everyone needs a few big bowl salads in their recipe collection, even if you only make them all once a year. I think that is part of what makes these salads memorable.

One tip I’ll share is to potion a few smaller containers of your salad as soon as you make it. I do this to label it gluten free for a large party but you can also do this and give some salad to a friend or neighbour. In my experience you must do this right away because in three or four days it’s just going to be a good idea that didn’t happen.

PIN for later...

this gluten free recipe

Coleslaw Mix vs Cabbage

A store bought coleslaw mix is almost white with just enough carrot and purple cabbage that you can tell it’s supposed to be coleslaw. It also has a food label. Some days that’s good enough and I add extra shredded carrot to perk it up. For this post I wanted all the colours of the rainbow so I bought whole cabbage and three different colours of peppers. I didn’t need to read any labels but I did need to think about how I’d use up the leftover produce.

Rotating fresh produce in your kitchen is a skill that most of us can improve on. The “stay at home” recommendation during the pandemic has caused me to be more thoughtful about grocery shopping. I think about buying vegetables that last longer in the fridge like cabbage and carrots, and what recipes I can make to use up ingredients like bean sprouts that won’t last long. I even bought frozen, shelled edamame beans just for a change.

Organize For Success

Any little step done in advance most often makes a recipe seem easier on the day you make it. Create a habit of thinking like that and see what works for you.

• make the salad dressing one or two days in advance (and label it!)
• shred a few carrots for this recipe and to use in other salads
• cook up more edamame beans than you'll need and toss the extra into a cold salad or a vegetable stir-fry

Equipment

To make a big bowl salad with a homemade dressing you need a beautiful big bowl and maybe some Mason jars for the dressing.

• All sizes of Mason jars and I love my Dymo label maker (but it's still up to me to make that label and get it on the jar).
• A beautiful wooden salad bowl, a classic glass bowl with wavy edge or a clear, acrylic bowls for outdoor parties.

Big bowl salads like this Asian Coleslaw can be made all year long. If you’re a salad person then make a point of looking for new salads to add to your list and over time you’ll have the kind of recipe collection everyone else just wishes they had.

Asian Coleslaw with Peanut Dressing

Asian Coleslaw is my twist on the classic summer coleslaw. Made with a peanut butter and ginger dressing it's perfect for any summer party.

5 from 1 vote

Print Pin Rate

Course: Salad

Cuisine: Fusion

Keyword: Asian Coleslaw with Peanut Dressing

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 people

Calories: 168kcal

Author: Cinde Little

Ingredients

COLESLAW

• ▢ 8 cups coleslaw mix* (see notes to make your own)
• ▢ 1 red or yellow pepper, thinly sliced
• ▢ 1 cup bean sprouts
• ▢ 1 cup frozen, shelled edamame beans, cooked

PEANUT DRESSING

• ▢ ¼ cup vegetable oil
• ▢ ¼ cup honey
• ▢ ¼ cup unseasoned rice vinegar
• ▢ 1½ tablespoon finely minced fresh ginger
• ▢ 1 clove garlic, finely minced
• ▢ 1-2 tablespoon peanut butter
• ▢ 1 tablespoon gluten free soy sauce
• ▢ 1 teaspoon hot sauce (I use Sriracha or Sambal Oelek)
• ▢ ½ teaspoon salt

FINISHING

• ▢ ½ cup salted peanuts
• ▢ ⅓ cup chopped cilantro

Cook ModePrevent your screen from going dark

Instructions

• Prepare dressing by mixing all ingredients in a pyrex measuring cup or a Mason jar.
• Microwave for 30 seconds then whisk until peanut butter is evenly mixed in.
• Combine all salad ingredients in a large bowl and toss. Can be made a day ahead to this point.
• When ready to serve add peanuts and cilantro. Pour almost all the dressing on and toss to combine.
• Let salad sit 15-30 minutes to absorb the dressing. Taste and add remaining dressing if desired. Best served the day it's made.

Notes

*To make your own coleslaw mix combine 5 cups white cabbage, 2 cups shredded carrot, 1 cup purple cabbage, all thinly sliced.

Nutrition

Nutrition Facts

Asian Coleslaw with Peanut Dressing

Amount Per Serving (200 g)

Calories 168 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 0.04g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Sodium 278mg12%

Potassium 286mg8%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 10g11%

Protein 5g10%

Vitamin A 466IU9%

Vitamin C 38mg46%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.