Asian Slaw with Ginger-Peanut Dressing

Yield: 6 servings
Community Recipe from


  • 1/4 cup(s) Honey
  • 1/4 cup(s) Veg oil
  • 1/4 cup(s) Unseasoned rice wine vinegar
  • 1 tablespoon(s) Soy sauce
  • 1 teaspoon(s) Sesame oil
  • 1 tablespoon(s) Peanut butter
  • 1/2 teaspoon(s) Salt
  • 1 tablespoon(s) Ginger, minced
  • 1 clove(s) Garlic, minced
  • For Slaw
  • 4 cup(s) Cabbage, shredded
  • 2 cup(s) Carrots, shredded
  • 1 Red pepper, thinly sliced
  • 1 cup(s) Edamame
  • 2 Scallions, finely sliced
  • 1/2 cup(s) Salted peanuts, chopped


  1. 1. for dressing, combine all of the ingredients in a small bowl - stir until the peanut butter is dissolved - set aside

  2. 2. combine all of the slaw ingredients in a large bowl - add dressing and toss well - let sit at least 10 minutes so veg have a chance to soak up the dressing - serve cold

  3. Notes: can add a couple cups of protein (chicken, shrimp, etc.) to make this more of an entree salad
December 2012

This recipe is a personal recipe added by Micki76 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Asian Slaw with Ginger-Peanut Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy