Asian Slaw with Ginger Peanut Dressing

This Asian Slaw with Ginger Peanut Dressing is the perfect way to eat the rainbow. With crunchy cabbage, sweet red bell peppers, carrots, and a creamy homemade peanut dressing, it’s fresh, vibrant, and deeply satisfying. Whether you serve it as a side dish, a light lunch, or topped with grilled chicken, this slaw delivers serious flavor and nourishing ingredients with every bite.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

For the Ginger Peanut Dressing:

• ¼ cup honey
• ¼ cup extra virgin olive oil
• ¼ cup unseasoned rice vinegar
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tbsp peanut butter
• Heaping ½ tsp salt
• 1 tsp Sriracha (optional)
• 1 tbsp fresh ginger, minced
• 1 garlic clove, minced (or 1 tsp garlic powder)

For the Slaw:

• 4 cups shredded coleslaw mix or 16 oz broccoli slaw
• 2 cups shredded carrots (10 oz bag)
• 2 red bell peppers, thinly sliced
• 1 cup cooked, shelled organic edamame
• 2 scallions, thinly sliced
• ½ cup chopped salted peanuts
• ½ cup chopped fresh cilantro

Instructions:

1. In a medium bowl, whisk together all dressing ingredients until smooth and peanut butter is fully dissolved. Set aside.
2. In a large bowl, combine coleslaw mix, carrots, bell peppers, edamame, scallions, peanuts, and cilantro.
3. Pour the dressing over the slaw mixture and toss until well coated. Let sit for at least 10 minutes before serving to allow flavors to meld.
4. Taste and adjust seasoning as needed. Serve chilled.

Recipe Notes:

1. Make it a Meal: topped with cooked chicken for a complete meal.
2. Make Ahead: Dressing can be made up to 2 days ahead. Store covered in the fridge.
3. Substitutions: Swap peanut butter for almond butter for a peanut-free version.
4. Storage: Best served fresh, but keeps well in the fridge for 2–3 days.

Recipe inspired by Once Upon a Chef.

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