This slaw is perfect to take to a backyard BBQ… You could even add rotisserie grilled chicken for some protein. I find that sometimes the dressing is a little too much and tend to not use it all.
The longer it sits in the dressing, the sweeter it tastes! This is probably one of the only salads that almost tastes better the next day!
Colorful Asian Slaw
For the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1 tablespoon minced fresh ginger (or 1 teaspoon dried)
1 large garlic clove, minced
For the slaw:
4 cups prepared coleslaw
1 cup prepared shredded carrots (or grated in food processor)
1 orange bell pepper, thinly sliced into bite size pieces
1/2 cup chopped salted peanuts
1/2 cup raisins
3 tablespoons dried cilantro
1. Make the dressing by combining all ingredients in medium bowl. Stir with a whisk
until peanut butter is dissolved. Set aside.
2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let
sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste
and adjust seasoning if necessary. Serve cold.