Asian Slaw with Ginger-Peanut Dressing

By AliceV

Ingredients

• Dressing:
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon (no-sugar) natural peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• Slaw:
• 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
• 1/2 cup chopped salted peanuts (or you can leave them whole)
• 1/2 cup loosely packed chopped fresh cilantro

Details

Servings 6
Adapted from onceuponachef.com

Preparation

Step 1

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

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 dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.