Asian Peanut Slaw is seriously my favorite move for those “what’s for dinner?” kinds of days. You know, when it’s hot out and turning on the stove sounds like cruel and unusual punishment? Been there. I wanted something crisp and bright, but not boring—plus, I wanted real crunch and loads of zing. This Asian Peanut Slaw checks all those boxes (and I swear you can prep it even on the world’s laziest evening). I’ll even share a few ways to jazz it up if you’re like me and get bored easily. If you’re looking for another cool salad idea, check out this tasty recipe for easy homemade coleslaw that I found so useful.

What You’ll Need To Make Asian Slaw with Ginger-Peanut Dressing

Here’s where things get good. You don’t have to hunt down wild ingredients or fork out silly amounts of cash. Most stuff is probably in your kitchen already (honestly, peanut butter is the backbone here).

You’ll want a bunch of crunchy veg. I usually grab a bag of coleslaw mix (look, it’s easy), some red bell pepper, a couple scallions, and—if I’m feeling fancy—a handful of fresh cilantro. For color and flavor, right?

Now for the dressing: smooth peanut butter (chunky if you like the extra crunch, but I stick with smooth), soy sauce, a squirt of lime juice, a splash of rice vinegar, a little maple syrup, fresh ginger, and one or two garlic cloves. Sometimes I throw in a teeny bit of sesame oil, just for that warm, nutty “wow”. Whisk or shake, pour, done.

If you want protein, toss in rotisserie chicken or crispy tofu cubes. This recipe’s flexible—go wild or keep it simple, no judgment here.

How to Make Asian Slaw

Alright, let’s not make this more complicated than it has to be. I honestly eyeball most of it and it never goes wrong. First, toss all those veggies in a big bowl. I mean, really get them all together so they’re mingling.

Then, it’s all about the dressing. In a jar or a small bowl, mix everything until it’s smooth and creamy. (Sometimes I just shake it up in a mason jar and hope for the best.) If it looks too thick, a splash of warm water makes it pourable.

Last bit: pour that addicting peanut dressing right over the slaw veggies. Tongs work best for mixing, but hands are totally fair game if you’re at home. Some days I top it off with a sprinkle of chopped peanuts or toasted sesame seeds so it’s even crunchier.

My friend once said, “This is basically a five-star restaurant salad.” Maybe she was being dramatic, but I’ll take it.

“I made your Asian Peanut Slaw for a work potluck and everyone wanted the recipe. It was crunchy, fresh, and the dressing was wildly addictive. I’m officially the salad person now!” — Jamie, actual salad-hater turned slaw fan

Tips for the Best Asian Slaw

Honestly, the secret’s in the dressing—don’t skimp on fresh lime juice. It wakes everything up. Want to prep ahead? Totally fine, but keep the dressing and veggies separate until the last minute or things get soggy (blech).

Not a cilantro fan? Skip it, or swap in mint or basil. Really don’t overthink it.

Raw cabbage keeps super crunchy even if prepped a while before, so it’s fuss-free. If the dressing looks separated after sitting, just whisk again. Oh, and if you want it spicy, a little squirt of sriracha totally changes the vibe. Don’t be afraid to play.

Can I Make This Slaw in Advance?

Good news! Asian Peanut Slaw is actually even better when you give the veggies a little time to chill without the dressing. I like to slice and toss all my veggies the morning I plan to serve it—then just store in the fridge. The dressing keeps in a sealed jar for four or five days, easy.

If you’re making it for a party or potluck, just bring both and toss together right before serving. This keeps things maximum crunchy. If you want to save leftovers, keep the salad and dressing separate, otherwise, it’ll lose that satisfying bite. Plus, it travels well—I’ve taken it to a picnic stuffed in a jar and it was a hit.

Is There a Peanut Butter Substitute I Can Use?

Ah, allergies. Or maybe just a weird anti-peanut vibe. No worries. You can use almond butter or sunflower seed butter, and honestly? Both taste fantastic. Sunflower gives a bit more earthiness, almond’s a little milder but still creamy. I’d stick with natural versions for best results.

If you’re really in a bind, even cashew butter works (not my favorite, don’t tell anyone). The real trick is balancing with a bit more lime or vinegar since some substitutes run sweeter.

Common Questions

Can I use bagged slaw mix instead of chopping cabbage myself?
Yes, that’s my go-to. Saves time, keeps things easy.

What proteins go well in this salad?
Chopped grilled chicken, shrimp, or cubed fried tofu are all stars here. Even leftover steak if you’re living wild.

Can I make the dressing without a whisk or blender?
Absolutely. Shake it up in a jar or even stir with a fork. It might take a bit longer, but it’ll work.

Will the veggies still be crunchy after a few hours?
If you keep the dressing separate, completely. Sauced-up slaw gets soft after several hours, but not in a gross way.

Does the salad work with other nut butters?
Yes, but the flavor does change a bit—almond and sunflower butter both work well though.

Give Asian Peanut Slaw a Spin Tonight!

So, if you’re over plain old salads, this recipe is begging to be tried. Crisp veggies, nutty, zingy dressing, and it’s not complicated at all. It’s transformed even my slaw-hating friends. Sometimes, the simplest things really do taste like a win. For some extra tips or fun ideas, check out this guide at Asian Slaw with Ginger Peanut Dressing – Once Upon a Chef or go wild riffing on what you already love.

Really, don’t wait for a “special” day. Your fridge, some basics, and a jar for the dressing are all you need to whip up this easy, crunchy side (or main, if you add chicken or tofu). Give it a go—you’ll never look at bagged slaw the same again.

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