Ingredients
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6 tablespoons rice vinegar
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1 tablespoon fresh ginger, peeled and minced
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2 garlic cloves, minced
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3 tablespoons vegetable or canola oil
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1 teaspoon toasted sesame oil
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1/4 cup creamy peanut butter
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3 tablespoons soy sauce
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3 tablespoons honey
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4 cups shredded green cabbage
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1 cup shredded purple cabbage
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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1 cup cooked and shelled edamame
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2 scallions, thinly sliced
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1/2 cup chopped peanuts (reserve about 1 tablespoon for garnish)
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1/2 cup loosely packed chopped fresh cilantro
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Sesame seeds for garnishing (optional)
Instructions
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To Make the Ginger Peanut Dressing:
In a medium bowl, whisk together rice vinegar, minced ginger, minced garlic, vegetable or canola oil, toasted sesame oil, creamy peanut butter, soy sauce, and honey. Mix until the dressing becomes smooth and well combined. Set aside.
To Make the Asian Slaw:
In a large mixing bowl, combine green cabbage, purple cabbage, carrots, red bell pepper, edamame, scallions, peanuts, and fresh cilantro. Pour the prepared dressing over the slaw. Toss everything thoroughly to coat all the ingredients evenly. Garnish with reserved chopped peanuts and sesame seeds if desired. Serve immediately.
Notes
For a vegan version, replace honey with maple syrup or agave nectar. Adjust sweetness or spice by adding more honey or chili flakes, as preferred.
- Prep Time: 20 minutes