Asian Slaw with Ginger Peanut Dressing

Ingredients

• Honey

  4 tbsp or 84g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Rice wine vinegar

  4 tbsp or 60g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Peanut butter

  Smooth style, with salt

  1 tbsp or 16g

• Salt

  Table

  ½ tsp or 3g

• Sauce, hot chile, sriracha

  ½ tsp or 3g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cabbage

  Raw

  4 cup, shredded or 280g

• Carrots

  Raw

  2 cup grated or 220g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peanuts

  All types, raw

  8 tbsp or 73g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

Directions

1. Cook the edamame according to package instructions and set aside to cool.
2. In a medium bowl, mix honey, vegetable oil, rice wine vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger, and garlic until the peanut butter is fully dissolved.
3. In a large bowl, combine cabbage, carrots, red bell pepper, edamame, scallions, peanuts, and cilantro.
4. Add the dressing to the vegetable mixture and toss well. Let it sit for at least ten minutes to allow the flavors to meld. Adjust seasoning with additional salt or Sriracha if needed. Serve cold.

Similar Foods

• Fennel and Carrot Slaw with Olive Dressing
• Spicy Napa Cabbage Slaw with Cilantro Dressing
• Salad with Ginger-Sesame-Miso Dressing
• Soft Mahi Mahi Tacos with Ginger-Lime Dressing
• Grapefruit and Avocado Salad with Ginger-Cassis Dressing
• Chicken and Mango Salad with Ginger-Orange Dressing