Asian Slaw with Ginger Peanut Dressing
This cool and crunchy Asian slaw is a delicious way to eat your colors!
Foto: Once Upon a Chef
Ingredients
6 servings
- ¼ cup honey
- ¼ cup vegetable oil
- ¼ cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon peanut butter ((I like Skippy Natural No Need to Stir))
- Heaping ½ teaspoon salt
- 1 teaspoon Sriracha sauce ((optional))
- 1 tablespoon minced fresh ginger ((see note))
- 1 large garlic clove, (minced)
- 4 cups prepared shredded coleslaw
- 2 cups prepared shredded carrots
- 1 red bell pepper, (thinly sliced into bite-sized pieces)
- 1 cup cooked and shelled edamame
- 2 medium scallions, (thinly sliced)
- ½ cup chopped salted peanuts ((or you can leave them whole))
- ½ cup loosely packed chopped fresh cilantro
Steps
-
In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
-
Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
Nutrition Facts (per serving)
Macronutrients
Calories33917% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 8.295
Per Serving
Rp 1.383/serving
🏠 Save ~Rp 16.590 compared to buying!
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| honey | 0.25 cup | - | - |
| vegetable oil | 0.25 cup | - | - |
| unseasoned rice vinegar | 0.25 cup | - | - |
| soy sauce | 1 tablespoon | - | - |
| sesame oil | 1 teaspoon | - | - |
| peanut butter | 1 tablespoon | - | - |
| Heaping ½ teaspoon salt | - | - | - |
| Sriracha sauce | 1 teaspoon | - | - |
| minced fresh ginger | 1 tablespoon | - | - |
| garlic clove | 1 large | - | - |
| prepared shredded coleslaw | 4 cups | - | - |
| prepared shredded carrots | 2 cups | - | - |
| red bell pepper | 1 | - | - |
| cooked and shelled edamame | 1 cup | Rp 35.000/kg | Rp 8.295 |
| scallions | 2 medium | - | - |
| chopped salted peanuts | 0.5 cup | - | - |
| loosely packed chopped fresh cilantro | 0.5 cup | - | - |
*Estimated market prices, may vary by region
Source: Once Upon a Chef
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