Asian Slaw
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
For the Dressing¼ cup honey¼ cup vegetable oil¼ cup unseasoned rice vinegar*1 tablespoon soy sauce1 teaspoon Asian sesame oil1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)½ teaspoon salt½ teaspoon Sriracha sauce (Thai hot sauce…optional)1 tablespoon minced fresh ginger1 large garlic clove, mincedFor the Slaw4 cups prepared shredded coleslaw2 cups prepared shredded carrots (or grated in food processor)1 red pepper, thinly sliced into bite size pieces1 cup pre-cooked, shelled edamame (available fresh or frozen)2 medium scallions, finely chopped½ cup chopped salted peanuts (you can also leave them whole)½ cup loosely packed chopped fresh cilantro
Directions
1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
*Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I’ve also used Brown Rice Vinegar (sold at Whole Foods) with excellent results.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PATTI.SMITH.
1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
*Unseasoned Rice Vinegar is not the same as Seasoned Rice Vinegar, which has added salt and sugar. Be sure to use straight rice vinegar or else the dressing will be too salty and sweet. I’ve also used Brown Rice Vinegar (sold at Whole Foods) with excellent results.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PATTI.SMITH.
Nutritional Info Amount Per Serving
- Calories: 326.4
- Total Fat: 19.2 g
- Cholesterol: 0.0 mg
- Sodium: 586.7 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 5.8 g
- Protein: 10.2 g
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