Asian Slaw with Peanut Ginger Dressing

Course: Salad

Cuisine: Asian / American, Asian cuisine

Keyword: how to make Asian slaw, peanut ginger dressing recipe

Prep Time: 30

Total Time: 30

Servings: people

Calories: 217kcal

Author: Kris Longwell

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.

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Ingredients

For the Dressing

4 cloves garlic minced
2 tbsp ginger fresh, peeled and minced
3 tbsp soy sauce
3 tbsp brown sugar
5 tbsp peanut butter creamy
6 tbsp 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 tbsp 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 tbsp ginger, 3 tbsp soy sauce, 3 tbsp brown sugar, 5 tbsp peanut butter, 6 tbsp 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 tbsp 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