Yummy cabbage, carrots, red bell peppers, edamame, scallions, peanuts and cilantro get tossed together with a gingery-peanut dressing! What more can you want from this Ginger-Peanut Punch Asian Coleslaw recipe?!
CRAVINGS – the stuff that makes you irrationally seek out food to satiate the feeling of intensely wanting to eat that specific thing or flavour.
That’s exactly what’s been happening to me lately.
I wanted peanut goodness in a non-peanut butter on toast way, and I wanted it STAT!
I’m not usually one to crave peanuts, but on my quest I made variations of peanut-sesame zucchini noodles that burned my tongue because I put way too many chillies (the ones I put in this beef dish); peanut-soy lo mein noodles that were just too salty; I also went to one of my favourite Chinese restaurants, La Perle, to have their hunan dumplings.
NOTHING, I tell you, nothing helped my craving!
Moreover: nothing helped me create a yummy, post worthy, recipe… until this coleslaw salad!
How can you not love a salad full of fresh tasty ingredients?!
Cabbage! Dare I say a mix of green and purple cabbage would make this salad even more rainbow like!
Carrots! Just ALL THE NOMS!
Red Bell Pepper! A sweet kick sidekick!
Edamame! Full of hunger busting protein!
Scallions! Great onion flavour minus some of the potency… plus a staple in most of my salads these days!
Peanuts! Because: MY CRAVING!
Cilantro! Fresh summery kick!
And not to forget…
GINGER! I did call this salad Ginger-Peanut Punch Asian Coleslaw did I not?! Ginger = PUNCH!
Literally all the noms coming together in a asian inspired coleslaw, that I sometimes make for lunch and eat for three days – that’s right, I got no shame in eating the same thing when it’s tasty, keeps and is easy to pack for lunch.
Hope you enjoy!
- 4 cups cabbage, chopped
- 2 cups carrots, grated
- 1 red bell pepper, sliced
- 1½ cups edamame, cooked and shelled
- 3 scallions, sliced
- ⅓ cup peanuts, roughly chopped
- 1 bunch cilantro, chopped
- ¼ cup honey
- ¼ cup vegetable or canola oil (use an oil that is tasteless)
- ¼ cup rice vinegar
- 1 tbsp. soy sauce (gluten-free if needed)
- 1 tbsp. sesame oil
- 2 tbsp. peanut butter
- 2 tbsp. ginger, minced
- 1 garlic clove, minced
- ½ tsp salt (optional, taste the dressing first and add more if needed)
- Mix all the coleslaw ingredients in a large bowl.
- In a jar, place all the ingredients for the dressing and shake until the peanut butter is well combined.
- Pour the dressing over the coleslaw and toss to coat everything evenly. Let sit for about 10 minutes to let the flavours of the dressing soak up. Serve cold.
Did you make this recipe?
I wanna see your tasty creations!