Sunday, June 17, 2012

Asian Slaw with Ginger-Peanut Dressing

I made this as a side salad with Pad Thai. The peanut dressing is spot on - exactly what I had hoped for. I am sure that lots of different ingredients would be good in this - maybe broccoli, bean sprouts, snow peas, or any other crisp veggie. I tweaked the original recipe to fit both what I had in the fridge and what flavors I was looking for.

Serves 2

Asian Slaw with Ginger-Peanut Dressing

Adapted from


1/8 C honey
1/8 C olive oil
1/8 C unseasoned rice vinegar
1/2 Tbs. soy sauce
1/2 tsp. sesame oil
1/2 Tbs. creamy peanut butter
1/4 tsp. salt
1/4 tsp Sriracha sauce (hot sauce)
1/2 Tbs minced fresh ginger
1 clove minced garlic


2 C red cabbage, thinly sliced
1 C shredded carrots
half a red bell pepper, cut into long, thin strips
1/2 C cooked shelled edamame
2 finely sliced green onions
1/4 C chopped peanuts
1/4 C finely chopped fresh cilantro

Combine all of the dressing ingredients and whisk until smooth. Toss the salad ingredients in a serving bowl, then add the dressing and toss to incorporate. For best taste, allow it to rest a bit before serving so that the veggies soak up the flavors of the sauce. 


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