Asian Slaw with Ginger Peanut Dressing
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce (optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced (about 1 1/2 teaspoons)
- 1 small head shredded green or white cabbage (about 1 quart)
- 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced on a sharp bias
- 1/2 cup chopped or whole salted peanuts
- 1/2 cup loosely packed chopped fresh cilantro
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cabbage, green or white (1 small head)
- Carrots, large (2)
- Cilantro, loosely packed fresh (1/2 cup)
- Edamame, cooked and shelled (1 cup)
- Ginger, fresh (1 tablespoon)
- Peanuts, salted (1/2 cup)
- Red bell pepper (1)
- Scallions, medium (2)
- Condiments
- Peanut butter (1 tablespoon)
- Rice vinegar, unseasoned (1/4 cup)
Soy sauce (1 tablespoon)- Sriracha sauce (1/2 teaspoon)
- Cooking & Baking
- Garlic clove, minced (about 1 1/2 teaspoons), large (1)
- Honey (1/4 cup)
- Salt (1/2 teaspoon)
- Sesame oil, toasted (1 teaspoon)
- Vegetable oil (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 30, 2013 (2 weeks ago).
16 people saved this recipe.
