Asian Slaw with Peanut Sauce #SaladJam

by The ROXX Box on January 5, 2013

in #SaladJam, Dinner ideas

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


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


  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.



Print Friendly