Something Green for St. Patrick’s Day–Asian Slaw!

Happy St. Patrick’s Day! It was a truly wonderful day for me. A friend volunteered to watch the kids as my husband and I went to lunch and then scoped out a local market. So awesome to see all the fresh produce, breads, herbs, spices, dry goods and handicrafts! Then we spent the afternoon playing with the kids in the backyard and building forts in the living room with blankets and couch cushions. I made this scrumptious Asian Slaw with Ginger-Peanut Dressing from Once Upon A Chef for dinner and we agreed it was a keeper!

Asian Slaw with Ginger-Peanut Dressing
Recipe type: Salad
Cuisine: Asian
  • 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
  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!

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