Home   |   Contact   |   About Us   |   Guest Writers   |   Site map
Lady Docs Corner Cafe
Please enter a term to be searched on the website

Asian Slaw with Ginger-Peanut Dressing

written by Marsha Seidelman, M.D.

This slaw is really delicious! It is adapted from onceuponachef.com.  I was looking for a recipe for the cabbage I received in my Hungry Harvest basket this week.  This only used 1/3 of the head for 4 cups of shredded cabbage.  Any suggestions what to do with the rest?  Whenever you have ingredients you'd like to use up, I encourage you to look at the onceuponachef website, hosted by Jennifer Segal, who is a professionally trained chef, or epicurious.com.

This salad is cool and crunchy, a delicious way to eat your colors!  I found that after a few hours, the ingredients became a bit soggy.  If you think you may have leftovers, I would favor reserving some of the slaw without dressing.  Then use the remainder of the dressing at the next sitting. 

Servings: 6 as a side dish


Ingredients: 

FOR THE GINGER-PEANUT DRESSING

1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon low sodium soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
1/4 - 1/2 teaspoon salt
1 teaspoon Sriracha sauce (optional)
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 edamame
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts (or you can leave them whole)
1/2 cup loosely packed chopped fresh cilantro


Directions: 

1) In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.


2) 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.  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.

comments powered by Disqus
Stay informed
Subscribe to Lady Docs Corner Cafe and you will be notified each time a new article is submitted.
Latest entries
The Gastric Cancer that Never Was
DC Central Kitchen -- ''We fight hunger differently''
Herb-Marinated Chicken Breasts
Measles in 2019, or How Our Success Led to Our Downfall
The Unwinding of the Miracle, by Julie Yip-Williams
Computer Vision Syndrome - dry eyes, neck pain, blue light and more
Psychiatry Is Like Retail

Contact Us


Lady Docs Corner Cafe © 2013 - All rights reserved   |   Privacy Policy   |   Disclaimer