For the past few months, I’ve been really enjoying cole slaw. I absolutely love the Mustardy Cole Slaw recipe I shared a while back, and it inspired me to try a few more!
Now, the curried cole slaw concoction I whipped up was horrible… like MAJOR food flop. But it’s Asian cousin? Absolutely delicious!!
I had a little red cabbage leftover from my borscht last week, so I thought this would be a great way to use it! This recipe was one I found on Pinterest and I loved it because it had so many different colors and so much crunch…. and the slightly peanutty flavor of the dressing makes it even more irresistible! Try this one!!!
Asian Cole Slaw with Ginger Peanut Dressing
From Pinterest and Once Upon a Chef
For the Dressing
1/4 cup honey
2 Tbsp. vegetable oil + 2 Tbsp. water
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (Thai hot sauce – optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw
1 package prepared shredded coleslaw + 1 cup shredded red cabbage
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts
1/2 cup loosely packed chopped fresh cilantro
1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl.
3. Add the dressing and toss well.
4. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.
Per 1 Cup Serving:
CAL 145; CARB 17g; FAT 7g; SAT FAT 1g; PROT 5g; FIB 3g; SUG 10g
WW Points Plus: 4; WW Smart Points: 5