Asian Vegetable Salad w/ Ginger Peanut Dressing
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Dressing:1/4 cup honey1/4 cup vegetable oil1/4 cup unseasoned rice vinegar1 tablespoon soy sauce1 teaspoon Asian sesame oil1 tablespoon peanut butter1/2 teaspoon salt1 tsp ground ginger1 large garlic clove, mincedSalad:4 cups prepared shredded broccoli slaw2 cups prepared shredded carrots1 red bell pepper, thinly sliced into bite-sized pieces2 cups cooked and shelled edamame1/4 cup chopped salted peanuts (or you can leave them whole)1/2 cup loosely packed chopped fresh cilantro
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.
Serving Size: Makes 6 Servings
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.
Serving Size: Makes 6 Servings
Nutritional Info Amount Per Serving
- Calories: 332.2
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 387.4 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 8.3 g
- Protein: 13.1 g
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