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Asian Slaw with Peanut Butter Dressing
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Description
I recently brought this slaw to a work BBQ and a few people asked for the recipe. I knew if it was a crowd pleaser then it needs to be shared.
Ingredients
- ¼ cups Honey
- 2 Tablespoons Vegetable Oil
- ¼ cups Unseasoned Rice Wine Vinegar
- 1 Tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1 Tablespoon Peanut Butter
- ½ teaspoons Salt
- 1 Tablespoon Minced Ginger
- 1 clove Garlic, Minced
- 4 cups Prepared Shredded Cole Slaw
- 2 cups Shredded Carrots
- 1 whole Red Pepper, Sliced Into Thin Slices
- 1 cup Pre-cooked, Shelled Edamame
- ½ cups Peanuts (salted Or Not) Roughly Chopped
- ½ cups Fresh Chopped Cilantro
Preparation
This is so easy to assemble. Start by whisking (or stirring) the dressing ingredients: honey, oil, rice wine vinegar, soy sauce, sesame oil, peanut butter, salt, ginger and garlic. Mix together until the peanut butter is fully dissolved and set aside. If you have leftover ginger, then you are a lucky duck! Slice a small peeled piece and drop it into your favorite water bottle and enjoy a homemade spa water treatment. Yum!
Next, combine the remaining slaw ingredients in a large bowl. I used extra cabbage because I had it and it was still a nice ratio of veggies and dressing. One other note: I zip the frozen edamame in the microwave to thaw before tossing.
Toss dressing over slaw and let sit for about 10 minutes to combine all flavors. Best served cold.
Enjoy!
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