Crunchy Asian Slaw is the perfect recipe for your next potluck that takes only 5 minutes to make! A blend of coleslaw, edamame, and crispy rice noodles topped off with a tangy Ginger Peanut Dressing that sings with flavor. Simple and oh so satisfying!
Looking for unique side dish that wows?! This Crunchy Asian Coleslaw is it! Even though it takes about 5 minutes to make, the bright and colorful salad is loaded with a variety of textures and topped with a tangy and simple ginger peanut dressing.
The first time I sampled a version of this unique slaw was at my wedding shower years ago. Am I aging myself? Perhaps. But wow, time flies! The days of my early 20’s seem like a lifetime ago. It’s funny about the little things, because I can still remember the entire menu my best friend and I made together as we cobbled together a bunch of recipes we had never tried. This was a memorable hit!
Ingredients and Notes
I have included some notes to help you find the right ingredients, including substitutions. Here is an overview of the groceries needed to make Asian Slaw with Ginger Peanut Dressing:
Broccoli Slaw: For the fastest prep, use premade broccoli coleslaw. I like the broccoli version better because of the crunch and texture but regular coleslaw can be used. For color, julienned spears of broccoli are mixed with carrots, purple and green cabbage.
Edamame: Edamame beans are immature, green soybeans. You can buy them with or without the pods. To remove the pods, the beans pop out similar to peas. You can usually find them in the frozen vegetable section of the grocery store.
Rice Noodles: These little marvels really elevate the whole dish to something special! About the size of a soup can, you can usually find these in the Asian section in the grocery store. They are smaller and thinner than Crunchy Chow Mein Noodles. Here is an example of what the can looks like.
Peanut Butter: I use Jif Creamy, but a crunchy peanut butter will work great too.
Ginger: I usually use paste ginger from the herb section for speed. To use fresh ginger, you need about an 1″x1″ square. To peel ginger easily, scrape off the skin with the edge of a spoon (Yes, really! Best method ever). Then mince.
Rice Vinegar: Sometimes called Rice Wine Vinegar, I use the Unseasoned version found in the Asian section of the grocery store. If I can’t find it, the best substitute is Apple Cider Vinegar, but I have also used Seasoned Rice Vinegar and Rice Wine (aka Mirin or Sake) because it’s what I had on hand.
Easy Ginger Peanut Dressing
This dressing is as simple as it is zingy and delicious! The sauce has rich depth with the mixture of soy sauce and peanuts, while also having the best balance of sweet and tangy. It’s so flavorful, you have to try it!
It’s as easy as whisking together peanut butter, rice vinegar, honey, soy sauce, ginger, and garlic.
Not only does it go beautifully with this coleslaw, but it is also tremendously versatile and can be used for green salads, stir fries, noodle dishes and power bowls (Salmon Power Bowls are my fav!).
Tips for Customizing This Salad
You can easily adjust the salad and to your taste. If you love ginger, add a little extra! Don’t like ginger? Leave it out. The sweetness can be adjusted too, but taste test first.
Suggestions for Dietary Substitutions (I am not a dietician, so use what you know to work best and read labels):
- Gluten-free: use gluten-free tamari instead of soy sauce
- Vegan: use agave or maple syrup instead of honey. Rice noodles do contain palm oil which is vegan, however, some choose to avoid it.
- Soy-free: use coconut aminos or liquid aminos instead of soy sauce and remove edamame
- Peanut-free: use sunflower butter or almond butter (if not a tree nut allergy)
- Spicy: add a pinch or two of cayenne pepper or red pepper flakes.
Make Ahead Tips
This is perfect to make ahead! I often make it for easy work lunches, potlucks, and meal prep.
- For pack lunches, put the salad, rice noodles, and dressing in separate containers. The dressing should be well stirred into the salad and topped with rice noodles.
- The dressing shouldn’t be added to the salad until it’s ready for serving because it can make it a little soggy after a few hours.
- Alternatively, serve the dressing on the side and everyone can add what they like.
Serving and Storage
Serve: This is an excellent and super easy side dish. This slaw recipe is light, crisp and compliments so many of my favorite Asian inspired recipes.
Store: Store in well-fitting and airtight container in the refrigerator. Dressing and rice noodles should be stored in a separate container. The slaw is good for 4-5 days and the dressing will be good for a few weeks.
If the dressing is cold, heat in the microwave for about 5-7 seconds (depending on volume) to thin it for pouring. It should not be warmer than room temperature.
Frequently asked questions
When making this for a get together the day before, I prepare the dressing and put my slaw mix into a serving container with a lid. Then I toss everything together when I’m ready to save a little bit of time. It can be prepared completely a few hours ahead of time if making the day of.
This recipe is super simple with the convenience of the prepackaged slaw. You can also make your own by using a food processor or julienne broccoli (stems and florets) carrots, and purple cabbage if you desire for added color. Napa cabbage is also perfect as well for more texture.
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Asian Coleslaw with Ginger Peanut Dressing
Ginger Peanut Sauce
- ¼ cup Honey
- 2 tablespoon Rice Vinegar Unseasoned, see substitutions in Notes
- 1 tablespoon Soy Sauce
- 3 tablespoon Peanut Butter I use creamy but crunchy would be fine too
- 1 teaspoon Ginger paste or minced fresh ginger
- 1 teaspoon Minced Garlic
- 5 cups Broccoli Slaw
- 1 cup Edamame shelled
- 1 cup Rice Noodles for garnish for garnish
- In a small bowl, add honey, rice vinegar, soy sauce, peanut butter, ginger, and garlic. Whisk together briskly until a uniform golden brown color.
- In a second large bowl, add slaw and edamame.
- Just before serving, toss dressing into coleslaw or serve on the side to allow guests to toss. Top with rice noodles for garnish.
- Unseasoned Rice Vinegar: the best substitute is Apple Cider Vinegar, but I have also used Seasoned Rice Vinegar and Rice Wine (aka Mirin or Sake) because it’s what I had on hand.
- Broccoli Slaw: You can make this slaw from scratch by using a food processor or julienne broccoli (stems and florets), carrots, green, and purple cabbage. Traditional coleslaw also works, but I would add purple cabbage for color.