Asian Slaw With Ginger-peanut Dressing


¼ cup Honey
¼ cup Vegetable oil
¼ cup Unseasoned rice vinegar*
1 tablespoon Soy sauce
1 teaspoon Asian sesame oil
1 tablespoon Peanut butter (I like Skippy Natural No Need to Stir)
1/2 teaspoon Salt
1/2 teaspoon Sriracha sauce (Thai hot sauce…optional)
1 tablespoon Minced fresh ginger
1 Large garlic clove, minced
4 cups Prepared shredded coleslaw
2 cups Prepared shredded carrots (or grated in food processor)
1 Red pepper, thinly sliced into bite size pieces
1 cup Pre-cooked, shelled edamame (available fresh or frozen)
2 Medium scallions, finely chopped
1/2 cup Chopped salted peanuts (you can also leave them whole)
1/2 cup Loosely packed chopped fresh cilantro


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