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+ servings
Asian Cole Slaw

Asian Cole Slaw

Coleslaw with bell peppers, carrots, cilantro tossed in honey, soy sauce, peanut butter – there is a wealth of flavors in this recipe!


  • 1/4 cup rice wine vinegar
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons honey
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons grated fresh ginger
  • 1/4 cup canola oil
  • 6 cups shredded coleslaw mix
  • 1 small red bell pepper seeded and sliced julienne
  • 1/2 small orange bell pepper seeded and sliced julienne
  • 1/2 green bell pepper seeded and sliced julienne
  • 3/4 cup shelled edamame beans
  • 1/2 cup shredded carrots
  • 1/2 cup finely chopped fresh cilantro
  • 1/2 cup unsalted peanuts toasted


  • In a small bowl, whisk together vinegar, peanut butter, honey, soy sauce and ginger. Whisk in oil; set aside.
  • In a large salad bowl, combine slaw mix, bell peppers, edamame, carrots, cilantro and peanuts, tossing gently. Whisk dressing mixture again and spoon over slaw mix, tossing gently to coat. Refrigerate at least 30 minutes, and serve.