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Asian Slaw Salad

 

  • For the Dressing
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon peanut butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon Sriracha sauce (optional)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, minced (about 1 1/2 teaspoons)
  • For the Slaw
  • 1 small head shredded green or white cabbage (about 1 quart)
  • 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
  • 1 red bell pepper, thinly sliced
  • 2 medium scallions, finely sliced on a sharp bias
  • 1/2 cup chopped or whole salted peanuts
  • 1/2 cup loosely packed chopped fresh cilantro
 

 

  1. 1.

    Combine all of the dressing ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

  2. 2.

    Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning with salt or Sriracha sauce if necessary. Serve cold.

Recipe From: seriouseats.com