Asian Coleslaw with Ginger Peanut Dressing

5 from 14 votes

Asian Coleslaw with Ginger Peanut Dressing

Easy Asian Slaw is the perfect recipe for your next potluck that takes only 5 minutes to make! A blend of coleslaw, edamame, and crispy rice noodles topped off with a tangy Ginger Peanut Dressing that sings with flavor. Simple and oh so satisfying!

Prep Time5

Cook Time1

Total Time5

Course: Main Course

Cuisine: Asian

Servings: cups

Calories: 95kcal

Author: Rachel

Ingredients

Ginger Peanut Sauce

¼ cup Honey
2 tablespoon Rice Vinegar Unseasoned, see substitutions in Notes
1 tablespoon Soy Sauce
3 tablespoon Peanut Butter I use creamy but crunchy would be fine too
1 teaspoon Ginger paste or minced fresh ginger
1 teaspoon Minced Garlic

Salad Mix

5 cups Broccoli Slaw
1 cup Edamame shelled
1 cup Rice Noodles for garnish for garnish

Instructions

In a small bowl, add honey, rice vinegar, soy sauce, peanut butter, ginger, and garlic. Whisk together briskly until a uniform golden brown color.
In a second large bowl, add slaw and edamame.
Just before serving, toss dressing into coleslaw or serve on the side to allow guests to toss. Top with rice noodles for garnish.

Notes

Store: Store in well fitting and air tight container in the refrigerator. Dressing and rice noodles should be stored in a separate container. The slaw is good for 4-5 days and the dressing will be good for a few weeks.

Make Ahead: Store the dressing and rice noodles separate from the slaw. If the dressing is cold from the refrigerator, heat in the microwave for about 5-10 seconds (depending on how much) to thin it for tossing. It should not be warmer than room temperature.

Substitutions:

Unseasoned Rice Vinegar: the best substitute is Apple Cider Vinegar, but I have also used Seasoned Rice Vinegar and Rice Wine (aka Mirin or Sake) because it's what I had on hand.
Broccoli Slaw: You can make this slaw from scratch by using a food processor or julienne broccoli (stems and florets), carrots, green, and purple cabbage. Traditional coleslaw also works, but I would add purple cabbage for color.

Nutrition