Try this Asian Slaw with Ginger-Peanut Dressing recipe
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1 tablespoon soy sauce
- 1/4 cup honey
- 1 teaspoon asian sesame oil
- 1 large garlic clove minced
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon peanut butter (i like skippy natural no need to stir)
- 1/2 teaspoon sriracha sauce (thai hot sauce - optional)
- 1 tablespoon minced fresh ginger
- 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 finely sliced
- 1/2 cup chopped salted peanuts (or you can leave them whole)
- 1/2 cup loosely packed chopped fresh cilantro
- Carbohydrate 9.62683598401396 g
- Cholesterol 0 mg
- Fat 8.05585004371827 g
- Fiber 1.13290970435478 g
- Protein 1.48671927306291 g
- Saturated Fat 0.697816910413973 g
- Serving Size 1 1 as a side dish (89g)
- Sodium 7.09551736790626 mg
- Sugar 8.49392627965918 g
- Trans Fat 0.207934739772551 g
- Calories 113 calories
Step-by-step
- Make the dressing by combining all of the ingredients in a medium bowl.
- Stir until the peanut butter is dissolved.
- Set aside.
- Combine all of the slaw ingredients in a large bowl.
- Add the dressing and toss well.
- Let sit at least ten minutes so vegetables have a chance to soak up the dressing.
- Taste and adjust seasoning if necessary (I usually add a bit more salt.)
- Serve cold.
Swapping unseasoned rice vinegar for distilled white vinegar strips the dressing of its mild sweetness and introduces an aggressive, sharp acidity that overpowers the ginger. Emulsifying dense peanut butter into cold liquids requires energetic whisking or a small glass jar with a tight lid; dumping the ingredients into a bowl without vigorous agitation leaves clumps of nut butter clinging to the bowl floor.
Watery vegetables remain the primary hazard when preparing raw cabbage salads. Shredded cabbage and carrots release moisture rapidly upon contact with salt, turning a crisp side dish into a soggy puddle within hours. Salting the vegetables ahead of time and draining them in a colander for 15 minutes prevents excessive liquid accumulation.
Shredding cabbages manually on a mandoline yields uniform 1/8-inch ribbons that hold dressing far better than thick, uneven knife cuts. Allowing the dressed mixture to rest for ten minutes softens the fibrous exterior of the carrots and bell peppers while retaining core snap.
Salads originating from adaptation of Southeast Asian flavor profiles rely heavily on balancing pungent roots, sharp acids, and unrefined sugars. Storage beyond 24 hours results in complete structural collapse of the bell peppers.
