Asian Slaw with Peanut Sauce #SaladJam

For day #4 for the #SaladJam salad, I decided to make one of my favorite salads.  This salad is really easy to make and goes with a lot stuff.  I prefer eating it with a ginger-peanut dressing, but any light/tangy dressing would go perfectly with this salad.  I hope you like it!!

Asian Slaw with Ginger-Peanut Dressing

Adapted from Once Upon a Chef

Ingredients

For the Dressing

• 1/4 cup honey + 1 tablespoon pure honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• 1 tablespoon peanut butter (I used Skippy Natural No Need to Stir)
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce
• 1 teaspoon hoisin sauce
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced

For the Slaw

• 4 cups prepared shredded coleslaw
• 2 cups prepared shredded carrots
• 1/2 red bell pepper, sliced and diced into bite-sized pieces
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced
• 1/2 cup chopped salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl EXCEPT the peanuts.
3. Place salad in invidual bowls, add dressing, and lightly toss.  Add crushed peanuts before serving.
4. Serve cold.

Remain slaw can be store in a plastic ziploc bag and eaten on another day.  Unused dressing can also be stored in an air-tight container.

Enjoy!!!

Rox

Tagged as: #SaladJam, Asian Slaw, Peanut dressing, salad