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Asian Slaw with Ginger Peanut Dressing
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5 from 14 votes

Asian Coleslaw with Ginger Peanut Dressing

Easy 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!
Prep Time5 minutes
Cook Time1 minute
Total Time5 minutes
Course: Main Course
Cuisine: Asian
Servings: 6 cups
Calories: 95kcal
Author: Rachel

Ingredients

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

Salad Mix

  • 5 cups Broccoli Slaw
  • 1 cup Edamame shelled
  • 1 cup Rice Noodles for garnish for garnish

Instructions

  • 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.

Notes

Store: Store in well fitting and air tight 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. 
Make Ahead: Store the dressing and rice noodles separate from the slaw. If the dressing is cold from the refrigerator, heat in the microwave for about 5-10 seconds (depending on how much) to thin it for tossing. It should not be warmer than room temperature.
Substitutions:
  • 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.

Nutrition

Serving: 0.5cup | Calories: 95kcal | Carbohydrates: 12g | Protein: 4.4g | Fat: 4g | Saturated Fat: 0.7g | Sodium: 128mg | Potassium: 244mg | Fiber: 2.1g | Sugar: 6.6g | Calcium: 60mg | Iron: 1.4mg