Asian Slaw with Ginger-Peanut Dressing

This colorful slaw is perfect for summer entertaining.
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This Asian slaw is a great way to eat your colors, and it’s every bit as delicious as it is healthful. The list of ingredients looks long but please don’t let that discourage you! The recipe makes use of all the prepared vegetables available at the supermarket today, like shredded coleslaw, grated carrots and shelled edamame. There's a bit of chopping involved — some scallions, peanuts, a red pepper and cilantro — but it’s worth it.

Asian Slaw with Ginger-Peanut Dressing
serves 6 as a side dish

for the dressing

1/4 cup honey
1/4 cup vegetable oil
1/4 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

for the slaw
4 cups prepared shredded coleslaw
2 cups 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

Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.

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.

Jennifer Segal is the founder and publisher of Once Upon a Chef, a cooking blog featuring easy and elegant recipes. Before launching her blog, Jennifer earned her culinary stripes working front and back of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.

She has also done private catering and restaurant public relations. Jennifer is a graduate of the professional Culinary Arts Program at L'Academie de Cuisi ne.