Saturday, October 22, 2011

Recipe: Asian Slaw with Ginger Peanut Dressing

Asian Slaw with Ginger Peanut Dressing

Eating lots of colors is a good thing.  However, this doesn't mean colors like Cheetos' Orange -- it means colors found in nature.

This salad is chock full of natural color and it is so delicious that my honey and I ate it for dinner one night, enjoyed leftovers for the following two days, and still could have gone back for more.

It is perfect...
  • for a warm weather day as it doesn't require any cooking, just some chopping and mixing, and
  • as a potluck/make ahead dish because you can prep the dressing and veggies ahead of time and mix them up when you are ready to eat. 

Here is the link to the recipe at Once Upon a Chef.

The two adaptations I made were...
  • adding in 1 cup of shredded, cooked chicken and
  • using seasoned rice vinegar...because that is what I had.
    • If using seasoned rice vinegar, leave out the salt in the sauce.

Red bell pepper, carrot, green onion, cilantro, peanuts, and edamame.
On top of shredded cabbage.
The veggies with chicken and ginger peanut dressing on top.
All mixed up.

A close up of the magic.


  1. I'll be making this soon... Magical indeed! :-)
    Thanks!! Also good to hear it's good as leftovers because I'll probably be eating the most of it myself....

  2. The veggies lost a little bit of crispiness over a couple days but it was still really good. You could also store the veggies and dressing separately and mix single servings together 10 minutes before you are going to eat it.