top of page

Asian Slaw with Ginger-Peanut Dressing


For the Dressing

  • 1/4 cup honey

  • 1/4 cup green peanut oil

  • 1/4 cup unseasoned rice vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon roasted peanuts pureed in green peanut oil

  • 1 tablespoon peanut butter

  • 1/2 teaspoon salt

  • 1/2 teaspoon Sriracha sauce

  • 1 tablespoon minced fresh ginger

  • 1 large garlic clove, minced

  • For the Slaw

  • 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 fava beans

  • 2 medium scallions, finely sliced

  • 1/2 cup chopped salted peanuts

  • 1/2 cup loosely packed chopped fresh cilantro


  1. Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

  2. Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Courtesy of The Culinary Institute of America - St. Helena, California


bottom of page