Asian Slaw with Peanuts

The Foodies' KitchenApril 27, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This month we are bringing you fresh recipes so that you can eat delicious meals on these hot days. This Asian slaw is delicious and a great side for grilled chicken.

It´s a mix of purple cabbage, shredded carrot, chives, red bell pepper, edamame, cilantro, and a delicious peanut dressing. The touch that complements the salad and gives it a spectacular taste is the nuts that we used, a nut mix from Naú that has ginger and pineapple. We love this nut mix for salads and snacks.

We love these types of recipes, in addition to being delicious, they can be included in the weekly Meal Prep. If you are going to use it as part of your meal prep, leave the dressing aside and serve it only to the portion that you are going to eat that day.

We love hearing from you when you try our recipes, and we’d love to hear what you think of this one!

Helga & Kitty

Asian Slaw with Peanuts

Yields 4-6 servings

Ingredients, for the sauce:
¼ cup honey
¼ cup vegetable oil
¼ cup rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut butter
½ teaspoon salt
1 teaspoon Sriracha sauce
1 tablespoon minced fresh ginger
1 large garlic clove, minced

Ingredients, for the slaw:
4 cups shredded cabbage
2 cups shredded carrots
1 red bell pepper, cut into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
½ cup Naú nut mix with ginger and pineapple
½ cup chopped fresh cilantro

Preparation:

In a medium bowl, whisk together all of the ingredients for the dressing, making sure that the peanut butter is dissolved, and set aside.
Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing.
Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.

Notes:

Meal Prep tip: The dressing can be prepared up to 2 days ahead of time; store it in a covered container in the refrigerator.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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