Asian Slaw with Ginger Peanut Dressing

Name: Asian Slaw with Ginger Peanut Dressing
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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

This cool and crunchy Asian slaw is a delicious way to eat your colors!

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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.