Asian Slaw with Peanut-Ginger Dressing

This slaw really is amazing. The flavors are so bright and refreshing.

This salad is fantastic any time of the year, but, when farm-fresh vegetables are at their peak, this is about as good as it comes. Be sure to put this in your line-up for BBQs, parties, and get-togethers. It’s also amazing served next to Asian Braised Short Ribs!

How To Make Asian Slaw with Peanut-Ginger Dressing

The preparation of this slaw is really quite simple, and so much of it can be done in advance.

And the dressing can be made in a food processor or in a bowl with a whisk. Also, in advance!

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The Ingredients You Will Need

You may be wondering what makes this particular slaw considered Asian. We’re using a traditional Asian-style peanut dressing that compliments the vegetables perfectly.

This salad can also easily be adapted to your own likes. If there is a veggie you don’t like, leave it out! Or, add to your own tastes. 

Here’s What You’ll Need to Have on Hand

For the Dressing:
Garlic – Minced.
Ginger – Go with fresh and chop it finely.
Soy sauce – Regular or low-sodium.
Brown sugar – Light or dark.
Peanut butter – We recommend creamy rather than crunchy, but either will work.
Oil – Olive oil is best.

For the Slaw:
Cabbage – A combination of red and green is beautiful. Sliced and roughly chopped. Pre-shredded bagged slaw is an option, too.
Carrots – Use a mandolin to julienne them, or purchase matchstick carrots from your produce provider.
Bell peppers – We love a combination of red and yellow cut into strips.
Cilantro – Fresh, chopped.
Green onions – Also known as scallions.
Rice vinegar – Found in the Asian section of many supermarkets. Rice wine vinegar can be substituted, or white wine vinegar.
Salt and pepper – Just a pinch of each is all that’s needed. Salt to taste.

EXPERT TIP: All of the vegetables (except the cilantro and scallions) can be prepped up to 24 hours in advance. Store them in a container with the lid and refrigerate until ready to use.

Tips for Making a Perfect Asian Slaw

The vegetables in this slaw are vibrant and delicious, but you can’t go wrong with the whichever you choose, or leave out! Honestly, it’s all about the dressing that puts this slaw over the top!

Use a Mix of Crunchy Vegetables – Cabbage, carrots, and bell peppers add amazing crunch. The herbs and scallions add a depth of flavor. Slice the veggies thinly for a crisp and refreshing texture.

Make the Dressing In Advance – Allow the dressing to sit in the fridge for a few hours to allow the flavors to meld together.

Dress the Slaw Just Before Serving – If you toss too far in advance of serving, it will become soggy and will lose some of the vibrant colors. Taste, and adjust the seasoning to taste with additional salt or vinegar if needed.

How To Serve

You can easily make the dressing up to 2 days ahead of serving.

Cut the veggies up and keep them in large airtight containers. Just before serving, place the veggies in a bowl, and then dress, and toss well.

We love serving this on a nice large platter with a couple of serving spoons. Give the slaw a little toss with a couple of spoons every hour or so.

Other Classic Veggie Sides To Try

Sometimes a side dish can steal the show from the main dish! These classic recipes are certainly up to that task! Give them a try:

Classic Coleslaw
Avocado-Lime Slaw
Tzatziki Cucumber Salad
Dill and Cucumber Salad
Zesty Black Bean and Corn Salad
Zucchini and Yellow Squash Salad with Tomato Relish
Yellow Squash Casserole
Carrot and Raisin Salad

These are all amazing in their own way. But, for the moment, isn’t this Asian slaw catching your eye?

There is something truly special about this dish.

Guests always remark on how gorgeous it is. And, then, there’s that beautiful silence when they take their first bite.

The crisp, fresh vegetables enveloped with a deeply flavorful peanut ginger dressing are unforgettable. Simply the best.

Ready to make the best slaw in town? Go for it!

And when you do, be sure to take a picture of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Asian Slaw with Peanut Ginger Dressing

Asian Slaw really is fantastic. Perfect for Summer BBQs and picnics. The veggies can be prepped well in advance and the dressing can, too! Mix veggies and dressing just before serving.

5 from 2 votes

Print Pin Rate

Course: Salad

Cuisine: Asian / American, Asian cuisine

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 people

Calories: 217kcal

Author: Kris Longwell

Video

Ingredients

For the Dressing

• ▢ 4 cloves garlic minced
• ▢ 2 tablespoon ginger fresh, peeled and minced
• ▢ 3 tablespoon soy sauce
• ▢ 3 tablespoon brown sugar
• ▢ 5 tablespoon peanut butter creamy
• ▢ 6 tablespoon olive oil

For the Slaw

• ▢ 2 cups red cabbage thinly sliced, and roughly chopped
• ▢ 5 cups green cabbage thinly sliced, and roughly chopped
• ▢ 2 large carrots peeled and julienned
• ▢ 1 red bell pepper seeded, cut into strips
• ▢ 1 yellow bell pepper seeded, cut into strips
• ▢ ½ cup cilantro fresh, chopped
• ▢ 8 green onions thinly sliced, green and white parts
• ▢ 6 tablespoon rice vinegar
• ▢ Salt and pepper to taste

Instructions

• In a food processor, or, in a medium bowl, process (or whisk) together the dressing ingredients. Chill until ready to use. (It can be made and refrigerated up to 2 days before use)
  4 cloves garlic, 2 tablespoon ginger, 3 tablespoon soy sauce, 3 tablespoon brown sugar, 5 tablespoon peanut butter, 6 tablespoon olive oil
• If the dressing has been in the fridge: Let dressing stand for at least 30 minutes at room temp before tossing with the slaw.
• In a large bowl, combine the slaw ingredients, including the rice wine.
  2 cups red cabbage, 5 cups green cabbage, 2 large carrots, 1 red bell pepper, 1 yellow bell pepper, ½ cup cilantro, 8 green onions, 6 tablespoon rice vinegar
• Add dressing and toss to coat well.
• Season with salt and pepper (a good pinch of each).
  Salt and pepper

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

The veggies (except the cilantro and green onions) can be prepped up to 12 to 24 hours in advance. Keep covered in the fridge until ready to use. The dressing can be made up to 2 days in advance. 

Don't toss the salad with the dressing until soon before serving. 

Leftovers will be a bit soggy, but still yummy. Keep covered in the fridge for up to 3 days. 

 

Nutrition

Calories: 217kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 452mg | Potassium: 378mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3981IU | Vitamin C: 79mg | Calcium: 59mg | Iron: 1mg

Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in April 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in August 2023!