This refreshing Asian slaw is perfect for warm weather. With no mayo, it’s a great, healthy alternative! It was inspired by this recipe. The slaw is slightly nutty and creamy from the peanut butter but it tastes just as good when the peanut butter is omitted. Unlike most slaws, I found that this one was best when eaten on the same day it was prepared since you really want that veggie crunch to be prominent.
Asian Slaw with Ginger-Peanut Dressing
Servings: 6 as a side dish
For the Dressing
• 1/4 cup sugar
• 3/4 teaspoon table salt
• 1/4 cup unseasoned rice vinegar, slightly warmed to help sugar and salt dissolve
• 1 tablespoon soy sauce (sub Tamari)
• 2 tablespoons vegetable oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut butter (optional)
• 1/2 teaspoon Sriracha
• 1 tablespoon grated fresh ginger, on microplane
• 1 large garlic clove, grated on microplane
For the Slaw
• 5 cups (16 oz) prepared shredded coleslaw
• 10 oz prepared shredded carrots
• 1 red bell pepper, thinly sliced into bite-sized pieces
• 1 cup cooked and shelled frozen edamame, thawed
• 3 medium scallions, finely sliced
• 1/2 cup packed fresh cilantro, coarsely chopped
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. Serve cold and with fresh lime wedges.