Asian Slaw with Ginger-Peanut Dressing
Recipe type: Salad
Cuisine: Asian
 
Ingredients
  • Dressing Components (consider halving):
  • ¼ cup honey
  • ¼ cup vegetable oil
  • ¼ cup unseasoned
  • rice vinegar (make sure it's unseasoned)
  • 1 tablespoon soy sauce
  • 1 tablespoon natural peanut butter
  • ½ teaspoon salt
  • ½ teaspoon Sriracha sauce (optional--I subbed some red pepper flakes instead)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced
  • Slaw Components:
  • 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
  • ½ cup chopped salted peanuts (you can also leave them whole)
  • ½ cup loosely packed chopped fresh cilantro
Instructions
  1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl.
  3. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Enjoy!
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/something-green-for-st-patricks-day-asian-slaw/

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