Thai Slaw With Peanut Dressing

The secret to this slaw is the flavorful peanut butter dressing!

This Thai slaw comes together quickly using grocery store short cuts for easy prep . . . cole slaw mix, shredded carrots and frozen shelled edamame. The only chopping left to do is slivers of red bell pepper, green onion and cilantro. If you’re not of fan of cilantro, substitute Italian parsley or omit.

Thai Slaw with Peanut Dressing,

Serves 6 – 8

Dressing Ingredients:

• 1/3 cup creamy peanut butter
• 2 tablespoons honey
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons soy sauce
• Juice 1 lime
• 1 1/2 teaspoons sesame oil (I used toasted sesame oil)
• 1 teaspoon Sriracha, or more to taste
• 1 garlic clove, finely chopped
• 1-inch square piece fresh ginger, peeled and grated

Slaw ingredients:

• 14 oz. bag coleslaw or 6 cups shredded cabbage
• 1 cup frozen shelled edamame
• 1 cup shredded carrot
• 1 red bell pepper, cut into thin strips
• 2 green onions, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup salted peanuts or cashews, chopped
• Sesame seeds

To make dressing:

Whisk together peanut butter, brown sugar, lime juice, honey, soy sauce, sesame oil, Sriracha, ginger and garlic in medium bowl; set aside.

To make slaw:

Cook edamame according to package directions. Let cool slightly.

Stir together edamame, cabbage, carrots, bell pepper, green onion, and cilantro in large bowl. Stir in peanut dressing, tossing to coat. Top with peanuts and sesame seeds just before serving. Garnish with additional cilantro and green onion if desired.

Add rotisserie chicken for additional protein and a complete meal.

You might also want to try Asian Noodle Salad. It’s colorful, satisfying, healthy and customizable to your taste.