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Asian slaw with ginger peanut dressing.
Fun Recipes, Ginger Peanut Dressing, Shredded Carrot, Salad Dressing, Asian Slaw, Salads Dressing, Food Salad, Recipes Salad, Asianslaw
Asian slaw with ginger peanut dressing. Add chicken for a complete dinner. #asianslaw #gingerpeanutdressing #yummy
Asian Slaw with Ginger-Peanut Dressing 4 cups prepared shredded coleslaw 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 (or you can leave them whole) 1/2 cup loosely packed chopped fresh cilantro - ginger peanut dressing.
Asian Slaw with edamame! Yum! High in fiber and protein. Plus make your own salad dressing lets you control the fat and sodium.
Asian slaw with ginger peanut dressing. Less than 15 minutes to pull together with bagged slaw and shredded carrots.
Asian Slaw with ginger-peanut dressing (Toss in some grilled chicken and call it dinner!) Savannahs new favorite meal. Made with broccoli slaw in bag from publix. Marinated chicken in Asian salad dressing with ginger, teriyaki, soy sauce, garlic fresh, and green onions. Made Marinated pineapple on grill as well..in honey lime juice and cinnamon
Asian slaw with ginger peanut dressing Ingredients Dressing, 1/4 c honey, 1/4 c vege oil, 1/4 c unseasoned rice vinegar, 1 tbl soy sauce, 1 tsp sesame oil, 1 tsp peanut butter, 1/2 tsp salt, 1/2 tsp Sriracha sauce, 1 tsp minced fresh ginger, 1 lg garlic clove, minced, Slaw-4 c shredded coleslaw, 2 c shredded carrots, 1 red bell pepper, thinly sliced into bite-sized pieces, 1 c cooked & shelled edamame, 2 med scallions, finely sliced, 1/2 c chpd salted peanuts,1/2 c chopped cilantro,
Asian Slaw salad-- dressing here is so delicious!
asian slaw with ginger peanut dressing. For the Dressing ¼ cup honey ¼ cup vegetable oil ¼ cup unseasoned rice vinegar* 1 tablespoon soy sauce 1 teaspoon Asian sesame oil 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir) ½ teaspoon salt ½ teaspoon Sriracha sauce (Thai hot sauce…optional) 1 tablespoon minced fresh ginger 1 large garlic clove, minced For the Slaw 4 cups prepared shredded coleslaw 2 cups prepared shredded carrots (or grated in food processor) 1 red pepper, thinly sliced into bite size pieces 1 cup pre-cooked, shelled edamame (available fresh or frozen) 2 medium scallions, finely chopped ½ cup chopped salted peanuts (you can also leave them whole) ½ cup loosely packed chopped fresh cilantro Directions 1. Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside. 2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.
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