Coleslaw with ginger-peanut dressing recipe
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- Dish type
This colourful Asian-influenced coleslaw has red and green cabbage, red peppers, carrots, spring onions and a creamy peanut butter, fresh ginger and garlic dressing.
4 people made this
- For the dressing
- 6 tablespoons rice wine vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons minced fresh ginger
- 1 1/2 tablespoons minced garlic
- For the coleslaw
- 450g thinly sliced green cabbage
- 180g thinly sliced red cabbage
- 150g thinly sliced Chinese cabbage
- 2 red peppers, thinly sliced
- 2 carrots, julienned
- 6 spring onions, sliced
- 25g freshly chopped coriander
MethodPrep:30min ›Ready in:30min
- In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger and garlic.
- In a large bowl, mix the green cabbage, red cabbage, Chinese cabbage, red peppers, carrots, spring onions and coriander. Toss with the peanut butter mixture just before serving.
Reviews & ratingsAverage global rating:(734)
Reviews in English (553)
This is really good. Next time I'll cut down on the oil, you don't need that much. I put some dry ramen noodles on top for crunch. I ran the ginger through my garlic press, so I got the ginger flavor but not the tough pieces themselves.-13 Feb 2003
This received mixed reviews at a ladies' luncheon. Half of the ladies enjoyed it, and the other half didn't. It makes a lot and is very colorful, but you must love oriental/thai cuisine to like this, and must also enjoy raw cabbage as there is a lot of cabbage compared to the dressing. Even though I used packaged coleslaw and broccoli slaw (thanks to a previous reviewer's suggestions), still quite a bit of time and work was involved in making this. It was interesting, but I can't say I'd make it again.-01 Nov 2001
Yum! I only used regular green cabbage, carrots, and onions for this one (only thing on hand!). I recommend putting the peanut butter in the bowl first and mix liquids slowly! (I splashed it everywhere trying to get it to mix!) I used white vinegar (less of it) and olive oil, and put in extra minced garlic and ginger. I like it to be thick and not runny dressing. It was really good. I think I would try this coleslaw dressing on chicken breast.-30 Oct 2002
Crunchy Asian Coleslaw with the BEST Peanut Dressing
Easy Crunchy Asian Slaw is the perfect recipe for your next potluck or summer gathering. The Ginger Peanut Dressing has a sweet tangy flavor made from a combination of soy sauce, peanut butter, and ginger.
I first had a version of this slaw at my wedding shower. I can’t believe that was almost 9 years ago! Am I aging myself? Maybe but wow, time flies and the days of my early 20s seem like a lifetime ago. It funny because I can still remember the entire menu my best friend and I made together. Ah, memories.
Ok, ok, snap back to the recipe. Normally, Asian slaw is made from traditional cabbage slaw mixtures. I sometimes add some napa cabbage into my recipe, but mostly I like to avoid slicing a ton of vegetables. I wanted something easy so this recipe uses a pre-mixture slaw. However, most store-bought cabbage slaws are so boring! I love that the broccoli slaw has much more carrots, purple cabbage, and, and color. Mix in some edamame beans and it is completed with a simple ginger dressing.
Thai Ginger Peanut Slaw Recipe – 4 Points
I love salads. They’re a great way to have a healthy meal and really fill up without eating all your Points in the process. But what I don’t love about them is the prep work. There’s chopping, slicing, washing, more chopping…It’s time consuming and messy and I usually am just too beat to bother.
Some days, however, it’s nice to have a salad that I can whip together. You know, one of those ones that’s a no-fuss side salad that comes together in no time and goes with about anything? This Thai Ginger Peanut Slaw is one of my absolute favorites of that.
First, the convenience of the pre-packaged broccoli slaw mix is a game changer. I don’t know about you, but when I get about halfway through my salad, I’m tired of the lettuce. I love having easy and tasty salad base options that aren’t just lettuce! Broccoli slaw is more than that too, it’s packed with vitamins and minerals and that crunch is just wonderful. The best part, though, is that fact that you just dump the mix in a bowl, toss in some cilantro and you’re good to go!
But before you get too excited about the broccoli slaw mix, let’s talk about the incredibly delicious dressing that’s going to rock your slaw. This dressing is not only ridiculously good, but ridiculously easy. It’s got just a few ingredients that you can whisk together in a couple of minutes.
And the flavor – oh the flavor! It’s what is going to take the flavor of your salad to a whole new level. It’s creamy, nutty, salty, , tangy, spicy and just a touch sweet.
This makes a great side salad. I love the flavor of it and the ease of it. I can have it whipped together in just 10 minutes, so it’s perfect when I need another veggie for a meal. It’s simple, easy, tasty and adds a little crunch to the meal.
On the other hand, if you want it to be more than a side salad, it’s just as easy to make it a main dish as a side salad. You could add a little sliced chicken breast, fresh grilled shrimp or even some broiled salmon to this.
Adding a little lean protein would make it the perfect main dish for a healthy and tasty lunch. Or, you can keep it a side salad and just add some extra veggies that you’ve got on hand to add variety to it.
I’m telling you that this Thai Ginger Peanut Slaw is a fantastic Weight Watchers salad recipe. It’s light and refreshing to help keep you on track with your Points. It’s ready to go in just 10 minutes with the bagged broccoli slaw mix and the Thai Ginger Peanut dressing. The delicious peanut based dressing is the star of the recipe with it’s creamy, nutty, tangy and spicy flavor that’s all rolled into one amazing dressing.
Thai Ginger Peanut Slaw is a game changer when it comes to salads. Simple and quick to put together without making too many dishes. It’s light and refreshing with a quick and delicious dressing. Enjoy!
Asian Slaw With Ginger Peanut Dressing
This delicious vegan Asian slaw is packed with flavor from the nutty ginger soy dressing. It will quickly become one of your favorite sides!
Hello friends! How is your week going?
I mentioned before that we went to the beach with family for the Labor day weekend. It’s always fun, albeit a bit challenging, to do the meal planning because you want to create that balance of having plenty of good food without putting in too much effort (you are supposed to be relaxing after all). Plus you never want to have extra food to bring back home, you know?
Some people might opt to just eat out all meals, but when you have a large group and especially lots of kids, it gets expensive, wastes precious beach time and is honestly not that fun, at least for the parents of all those kids. Ha.
So we created a general menu and all (3 families) pitched in bringing stuff, and ended up throwing together some delicious meals without much effort. One thing that I find very important is to create that meal plan before you travel somewhere. It doesn’t have to be exact, but you should have an idea if you don’t want to waste extra time while you’re on vacationing thinking about it. Luckily we were all close enough to bring food (
4 hour drive) so it made it less stressful than shopping there.
So I wanted to recap what we had and basically just wanted to remember in case of future trips.
Night one- we arrived late in the afternoon. My dad had precooked pork tenderloins and brought along a chimichurri sauce. All we had to do was warm that up and assemble a snack platter of veggies, olives, salami, cheese and crackers.
Night two- I brought along a homemade marinade for the chicken. We also packed large zip lock bags so I just had to dump the chicken in with the marinade the day before and that was ready to go. We threw the chicken on the grill, along with some sausage, Asian slaw and some asparagus. Plenty of leftovers too!
Night three- Steaks on the grill, a big ol’ salad with avocado, artichokes, tomatoes, asparagus, olives and bell peppers with a homemade dressing (also made at home and packed in a jar), roasted regular and sweet potatoes with onions (I just brought a few potatoes, one onion and olive oil) and sautéed mushrooms (all I needed to bring for this was the pre-chopped mushrooms, fresh thyme, garlic, s&p and olive oil).
That was it! It was all very doable and tasty!
So this is the slaw I made on night two. It was tasty and I was eager to make it again so I could remember exactly what I did.
Slaws are probably one of my favorite sides. When you think of slaw you think of the standard mayonnaise-based coleslaw, the one that goes so well with barbecue, but I love that you can do a variety of dressings with your shredded cabbage to change it up. I alternate between a lime based one that goes well with Mexican food, but really love this one that will go better with asian food.
This was a delicious side to go with grilled chicken, but it would be great with fish, seafood or steak too. And the leftovers were great too, although I imagine after a day or two it will get a little too soggy. If you don’t need such a large portion, just cut the recipe in half.
[Tweet “Delicious Asian Slaw- super simple + vegan via @nutritiouseats”]
Asian Slaw Ingredients
This Asian slaw recipe is chock-full of fresh ingredients! Here’s what you’ll need to make it:
- Crunchy green and red cabbage – Instead of buying a packaged coleslaw mix, I shred my own cabbage for this recipe. Using a mix of red and green cabbage makes it extra pretty, but it tastes delicious with just one variety too.
- Charred peppers – I used a mix of Anaheim and banana peppers, but red bell pepper and poblano would also be nice. They add heat, extra color, and yummy charred flavor.
- Green onions,cilantro, mint & basil – If you ask me, no summer salad is complete without herbs. This mix fills the slaw with fresh, surprising flavor, but if you don’t have all these herbs, that’s ok! Feel free to use what you have on hand. Along with the green onions, just one or two herbs would add plenty of flavor.
- Peaches – They add a juicy, sweet contrast to the other savory, crisp elements.
- Seeds or nuts – For crunch and toasty flavor!
A yummy ginger miso sauce ties it all together! The dressing ingredients include cashew butter, lime juice, sesame oil, miso, and fresh ginger, so it’s creamy, tangy, nutty, and umami. It’s so delicious that you might want to make extra sauce to have on hand for salads and grain bowls throughout the week!
Find the complete recipe with measurements below.
- ⅓ cup smooth peanut butter
- ¼ cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon Asian garlic-chili sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon finely chopped fresh ginger root
- ⅛ teaspoon red pepper flakes
- 3 tablespoons low-sodium chicken broth
- salt and ground black pepper to taste
- 1 (16 ounce) package uncooked linguine pasta
- 3 ½ cups cooked chicken, cut into strips
- 1 cup julienne-sliced carrot
- 6 green onions, chopped
- 1 red bell pepper, seeded and cut into strips
- 1 celery rib, thinly sliced
- ½ cup fresh cilantro leaves, chopped
- ½ cup chopped roasted peanuts, for garnish
To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Ginger-Peanut Punch Asian Coleslaw
Yummy cabbage, carrots, red bell peppers, edamame, scallions, peanuts and cilantro get tossed together with a gingery-peanut dressing! What more can you want from this Ginger-Peanut Punch Asian Coleslaw recipe?!
CRAVINGS &ndash the stuff that makes you irrationally seek out food to satiate the feeling of intensely wanting to eat that specific thing or flavour.
That&rsquos exactly what&rsquos been happening to me lately.
I wanted peanut goodness in a non-peanut butter on toast way, and I wanted it STAT!
I&rsquom not usually one to crave peanuts, but on my quest I made variations of peanut-sesame zucchini noodles that burned my tongue because I put way too many chillies (the ones I put in this beef dish ) peanut-soy lo mein noodles that were just too salty I also went to one of my favourite Chinese restaurants, La Perle, to have their hunan dumplings.
NOTHING, I tell you, nothing helped my craving!
Moreover: nothing helped me create a yummy, post worthy, recipe&hellip until this coleslaw salad!
How can you not love a salad full of fresh tasty ingredients?!
Cabbage! Dare I say a mix of green and purple cabbage would make this salad even more rainbow like!
Carrots! Just ALL THE NOMS!
Red Bell Pepper! A sweet kick sidekick!
Edamame! Full of hunger busting protein!
Scallions! Great onion flavour minus some of the potency&hellip plus a staple in most of my salads these days!
Peanuts! Because: MY CRAVING!
Cilantro! Fresh summery kick!
GINGER! I did call this salad Ginger-Peanut Punch Asian Coleslaw did I not?! Ginger = PUNCH!
Literally all the noms coming together in a asian inspired coleslaw, that I sometimes make for lunch and eat for three days &ndash that&rsquos right, I got no shame in eating the same thing when it&rsquos tasty, keeps and is easy to pack for lunch.
Benihana Ginger Salad Dressing
Before your meal at the Benihana chain of hibachi grill restaurants, you are served a side salad doused in this tangy, slightly sweet, fresh ginger dressing. When spooned over a simple iceberg lettuce salad this easy clone transforms your bowl of greens into a great start for any meal. Making the dressing is as simple as dumping the ingredients into a blender, whizzing it up, and popping it into the cooler to chill. I've seen many attempts to duplicate this coveted formula, but I think the original Benihana ginger salad dressing copycat recipe presented here comes closer to the real thing than any other recipe floating around cyberspace.
Duplicate the entire Benihana experience at home with my clone recipes for onion soup, fried rice, hibachi chicken & steak, and mandarin orange cheesecake.
This recipe is available in
- 1/2 cup minced fresh onion
- 1/2 cup peanut oil
- 1/3 cup rice vinegar
- 2 tablespoons water
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced celery
- 2 tablespoons ketchup
- 4 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.
Tidbits Be sure to mince the onion, celery, ginger, and garlic before blending, This will give your dressing the proper consistency.
This Asian Slaw with Ginger Peanut Dressing is a flavorful twist on a traditional summer salad.
Coleslaw is a summer staple at every summer picnic and gathering. Some are tangy, some are sweet and some have the peppery bite of horseradish.
But this slaw has exotic Asian flavors that are bold and delicious. The best part, though, is there is no mayo in the recipe, so it’s perfect for summer.
This salad couldn’t be easier to make. I use a bagged coleslaw mix and add a few extra veggies, but you could easily chop your own cabbage and add whatever veggies you like. It’s flexible like that.
The sauce has a deep soy flavor accented with ginger and garlic. And, it comes together in a snap. This sauce will make anything taste great!
Asian Cole Slaw with Ginger Peanut Dressing
For the Dressing
1/4 cup honey
2 Tbsp. vegetable oil + 2 Tbsp. water
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
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
1 package prepared shredded coleslaw + 1 cup shredded red cabbage
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
1/2 cup loosely packed chopped fresh cilantro
1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl.
3. Add the dressing and toss well.
4. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.