Oriental Coleslaw with Asian Dressing
Bright, crisp and packed with flavor, this Oriental Coleslaw with homemade Asian dressing is a perfect side dish for seafood, chicken, pork or beef recipes. It’s vegan, naturally sweetened, and can be made gluten free with substitutions.
Don’t settle for boring coleslaw. The bagged coleslaw mix at Safeway makes a great starter for this salad. I like to add a little more crunch with extra grated purple cabbage, thinly slied red bell peppers, green onions, edamame and some peanuts. You can also add sugar snap peas.
Ingredients in Oriental Slaw Salad
Oriental Coleslaw Salad
- 1 package Signature Farms Coleslaw Mix
- 1 carrot, grated
- 1 cup red cabbage, thinly sliced
- 1/2 cup red bell pepper, thinly sliced
- 4 green onions, sliced on the bias
- 1 cup sugar snap peas, cut on the bias
- 1 cup edamame, thawed
- 1/2 cup peanuts, chopped
- sesame seeds or sunflower seeds, optional
- cilantro, optional for garnish
Dressing
- 3 tablespoons olive oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey, agave or maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, finely minced
How to Make Oriental Coleslaw Salad With Asian Dressing
In a small bowl or a mason jar, combine the olive oil, rice wine vinegar, honey, soy sauce, sesame oil grated ginger and minced garlic. Stur or shake well to combine.
In a large bowl combine the coleslaw mix, grated carrot, chopped red cabbage, green onions, sugar snap peas, thawed edamame, and peanuts. Toss to mix.
Pour the dressing over the salad, reserving about about a teaspoon so that the salad isn’t drenched. Toss to incorporate. Garnish with extra chopped peanuts, sesame seeds and extra green onion.
Ingredients
Oriental Coleslaw Salad
- 1 package Signature Farms Coleslaw Mix
- 1 carrot grated
- 1 cup red cabbage thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 4 green onions sliced on the bias
- 1 cup sugar snap peas cut on the bias
- 1 cup edamame thawed
- 1/2 cup peanuts chopped
- sesame seeds or sunflower seeds optional
- cilantro optional for garnish
Dressing
- 3 tablespoons olive oil
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey agave or maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic finely minced
Instructions
- In a small bowl or a mason jar, combine the olive oil, rice wine vinegar, honey, soy sauce, sesame oil grated ginger and minced garlic. Stur or shake well to combine.
- In a large bowl combine the coleslaw mix, grated carrot, chopped red cabbage, green onions, sugar snap peas, thawed edamame, and peanuts. Toss to mix.
- Pour the dressing over the salad, reserving about about a teaspoon so that the salad isn't drenched. Toss to incorporate. Garnish with extra chopped peanuts, sesame seeds and extra green onion.
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