Best Crispy Asian Slaw With Peanut Sauce Recipes

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

ASIAN SLAW WITH GINGER PEANUT DRESSING

Asian Slaw with Ginger Peanut Dressing image

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Provided by Jennifer Segal

Categories Salads

Yield 6 as a side dish

Number Of Ingredients 17

Ingredients

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)
Heaping ½ teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
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
½ cup chopped salted peanuts (or you can leave them whole)
½ cup loosely packed chopped fresh cilantro

Steps:

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and 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. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg

CRISPY ASIAN SLAW WITH PEANUT SAUCE

Crispy Asian Slaw With Peanut Sauce image

This delicious sauce can be made in a blender and then tossed with these crispy veggies. Makes for a quick lunch when you are in a hurry! From Weight Watchers - 2 points per 1 1/4 cup serving. NOTE: To add some "heat" to this dish, you may want to consider adding chopped chilies of your choice or some red pepper flakes!

Provided by DailyInspiration

Categories Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons rice vinegar (unseasoned)
2 tablespoons reduced sodium soy sauce
2 tablespoons reduced-fat creamy peanut butter
2 tablespoons fresh ginger, coarsely chopped
1 tablespoon brown sugar, packed
1/2 head savoy cabbage, thinly sliced (about 5 cups)
1 red bell pepper, cut into thin strips
1 cup carrot (packaged matchstick-cut)
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced

Steps:

To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger and brown sugar in a blender and puree. Toss together the remaining ingredients in a serving bowl. Drizzle the dressing and toss to coat evenly.

ASIAN SLAW WITH PEANUTS

Asian Slaw with Peanuts image

Categories Salad Ginger Onion Side No-Cook Picnic Vegetarian Quick & Easy Peanut Pea Bell Pepper Summer Chill Vegan Cabbage Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons oriental sesame oil
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
6 cups thinly sliced Napa cabbage
6 green onions, very thinly sliced
6 ounces snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper, thinly sliced
1/2 cup roasted peanuts

Steps:

Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.
Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

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