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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.
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Course:
Salad
Cuisine:
Fusion
Keyword:
Asian Coleslaw with Peanut Dressing
Servings:
10
people
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
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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.