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.
Servings 10 people
Calories 168kcal
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
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
Serving: 200g | Calories: 168kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 278mg | Potassium: 286mg | Fiber: 3g | Sugar: 10g | Vitamin A: 466IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 1mg
