Asian Slaw with Peanut Ginger Dressing

This Asian Slaw with Peanut Ginger Dressing is a bright and delicious addition to your dinner table. It is vegan and gluten free and can be eaten alone for a light lunch or pair with seafood for a complete supper. 

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The key to putting the salad together is to utilize a food processor. I love my Cuisinart Food Processor and use it at least once a week to shred, grate, and pulvarize just about anything. It makes shredding the cabbage and carrots in this recipe a breeze. Then you can use it to also make the dressing. No need to clean it out, simply add all of the dressing ingredients and run until smooth. 

Try serving this Asian slaw with peanut ginger dressing as a side to baked cod or coconut shrimp. Delicious!

Asian Slaw with Peanut Ginger Dressing

A beautiful side salad that is fresh and crunchy with an Asian flare.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Servings 6

Ingredients

  

For the slaw:

• 1 small (or 1/2 large) red or green cabbage
• 2 medium carrots
• 1 red or green bell pepper diced
• 1 cup cooked and shelled edamame
• 2 medium scallions finely sliced
• 1/2 cup chopped peanuts or you can leave them whole
• 1/4 cup raw, shelled sesame seeds
• 1/2 cup chopped fresh cilantro

For the dressing:

• 1/4 cup extra virgin olive oil
• 1/4 cup rice vinegar
• 1 tablespoon gluten-free tamari soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon peanut butter
• 1/4 teaspoon Sriracha sauce or other hot sauce
• 1/2 - 1 inch piece of fresh ginger
• 1 garlic clove

Instructions

 

• Place large chunks of cabbage and carrot in a food processor with a shedding blade and pulse 5 to 10 times until desired size of shred. Transfer to a large serving bowl.
• Add the diced pepper, edamame, scallions, peanuts, sesame seeds, and cilantro to the bowl and toss to combine the ingredients.
• Using the food processor (no need to clean out from making the slaw), make the dressing by adding the olive oil, rice vinegar, soy sauce, sesame oil, peanut butter, Sriracha, ginger and garlic and then processing until nice and smooth.
• Poor the dressing over the slaw and toss to coat.
• Store in the refrigerator if not using immediately. The longer the slaw sits, the more the flavors meld.

Notes

This is a great recipe to adapt to the seasons. Cabbage and carrots are available year round, but the the bell pepper and edamame are late summer/fall vegetables. If making this in the winter, substitute kale instead and omit scallions/cilantro unless you can grow them in a greenhouse or indoor herb garden. 

Asian slaw pairs wonderfully with seafood. Try it with baked cod or coconut shrimp.

Keyword cabbage, coleslaw, peanuts