I don’t make cole slaw often. Actually not really ever, until I saw this recipe and tried it for myself. I love the Ginger Peanut Dressing that is mixed in with the slaw ingredients. I really enjoy the crunch of the peanuts and the edamame is a great addition to this salad. The recipe came from Once Upon A Chef.
Asian Slaw with Ginger-Peanut Dressing (serves 6)
¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar (or brown rice vinegar)
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
½ teaspoon salt
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups prepared shredded coleslaw (I shredded my own cabbage)
2 cups shredded carrots
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
½ cup chopped salted peanuts (you can also leave them whole)
½ cup loosely packed chopped fresh cilantro
Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add dressing and toss well (I strained this so there wasn’t clumps of garlic and ginger in the dressing, it might have added a stronger taste of those to so do you what you prefer). Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (add salt if needed). Serve cold.
Recipe adopted from Once Upon A Chef