Sunday, June 8, 2014

Asian Slaw with Ginger Peanut Dressing

For the holiday, I made a Thai salad but didn't take a picture of it.  Since I still had slaw left, I decided to find a similar recipe and make it.  We liked the first and I think this one is even better.  The difference is the peanut butter.  I think nut butters make all the difference, no matter how little you put into the dish.

My favorite part of using peanut butter in a recipe is the spoonful I get to indulge on.  Yummy.

Asian Slaw with Ginger-Peanut Dressing  adapted  from Once Upon a Chef


For the Dressing

1/4 cup honey

1/4 cup olive oil

1/4 cup unseasoned rice vinegar

1 tablespoon soy sauce

1 teaspoon Asian sesame oil

1 tablespoon peanut butter 
1/2 teaspoon salt
1 tablespoon minced fresh ginger

For the Slaw
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts
1/2 cup loosely packed chopped fresh cilantro


Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside. (I put the ingredients in my mini food processor and swirled it for a few seconds.  That worked and it was smooth.)

Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary Serve cold.

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  1. Chaya,
    What a beautiful colorful salad, and I especially love the ginger peanut dressing.

  2. This sounds so delicious! Flavorful and fresh. :)

    Found your great blog through Cara's Cravings.

  3. Chaya, you are funny! I feel the same way about using peanut butter! Ginger and peanut dressing sounds delicious! Thank you for sharing!

  4. Asian slaw is one of my favorites. I will have to try your recipe. Thanks for sharing on Foodie Friends Friday.


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