Asian slaw with ginger peanut dressing

https://www.onceuponachef.com/recipes/asian-slaw-with-ginger-peanut-dressing.html

7/14/19


This is similar to the recipe posted for kale with a lime based dressing.
This one is cabbage with a peanut oil and vinegar dressing.

Waiting for it to marinate but it was fairly simple and tasted good right from the start!

Ended up being delish!  Looked a bit soggy after a few hours.  May need to reserve part of the dressing next time, if there might be leftovers.  Posted on lady docs:


This slaw is really delicious! It is adapted from onceuponachef.com.  I was looking for a recipe to use the cabbage I received in my Hungry Harvest basket this week.  This only used 1/3 of the head for 4 cups of shredded cabbage.  Any suggestions what to do with the rest?

This salad is cool and crunchy, a delicious way to eat your colors!  I found that after a few hours, the ingredients became a bit soggy.  If you think you may have leftovers, I would favor reserving some of the dressing to add at the next sitting.

Servings: 6 as a side dish


Ingredients:

FOR THE GINGER-PEANUT DRESSING

1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon low sodium soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
1/4 - 1/2 teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced


FOR THE SLAW

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


Directions:

1) In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.


2) Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary.  Serve cold.

This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.