Asian Slaw with Ginger Peanut Dressing

Name: Asian Slaw with Ginger Peanut Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 473 milliliters large carrots, peeled and grated on the large holes of a box grater (about; 237 milliliters cooked and shelled edamame; 118 milliliters loosely packed chopped fresh cilantro; 1 Tbsp minced fresh ginger; 2 teaspoons large garlic clove, minced (about; 946 milliliters small head shredded green or white cabbage (about; 59 milliliters honey; 1 Tbsp peanut butter; 118 milliliters chopped or whole salted peanuts; 1 red bell pepper, thinly sliced; 1 teaspoons salt; 2 mediums scallions, finely sliced on a sharp bias; 1 teaspoon toasted sesame oil; 1 Tbsp soy sauce; 1 teaspoons Sriracha sauce (optional); 59 milliliters unseasoned rice vinegar; 59 milliliters vegetable oil

Asian Slaw with Ginger Peanut Dressing is a gluten free, dairy free, and vegetarian side dish. This recipe serves 4. One portion of this dish contains about 15g of protein, 28g of fat, and a total of 471 calories. It is perfect for The Fourth Of July. If you have peanuts, cabbage, bell pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

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

Ingredients you will need

Peanut Butter

Equipment you will use

Bowl

Combine all of the slaw ingredients in a large bowl.

Equipment you will use

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.

Ingredients you will need

Sriracha

Vegetable

Seasoning

Salt

Serve cold.

Equipment

Bowl

Ingredients

Servings:

473milliliters

large carrots, peeled and grated on the large holes of a box grater (about 237milliliters

cooked and shelled edamame 118milliliters

loosely packed chopped fresh cilantro 1Tbsp

minced fresh ginger 2teaspoons

large garlic clove, minced (about 946milliliters

small head shredded green or white cabbage (about 59milliliters

honey 1Tbsp

peanut butter 118milliliters

chopped or whole salted peanuts 1

red bell pepper, thinly sliced 1teaspoons

salt 2mediums

scallions, finely sliced on a sharp bias 1teaspoon

toasted sesame oil 1Tbsp

soy sauce 1teaspoons

Sriracha sauce (optional)59milliliters

unseasoned rice vinegar 59milliliters

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The The Winery of Good Hope Bush Vine Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.