Asian Coleslaw
  • Dressing:
  • ¼ cup honey
  • ¼ cup vegetable oil
  • ¼ cup rice vinegar
  • 2 TBSP peanut butter
  • 2-3 tsp sesame oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp red pepper flakes
  • 1 large garlic clove (finely minced)
  • 1 TBSP fresh ginger (zested using microplane)
  • Slaw Salad:
  • 8 cups assorted veggies (I used green & purple cabbage, red/yellow/orange bell pepper, grated carrots, broccoli coleslaw mix)
  • 2 green onions (scallions, thinly sliced)
  • ½ cup cilantro (chopped)
  • ½-1 cup peanuts (rough chopped)
  1. To make the dressing, combine the honey, oil, peanut butter, vinegar, sesame oil, salt, pepper, red pepper flakes, garlic, and ginger in bowl. Whisk until well blended. Store in refrigerator until ready to use.
  2. To make the slaw, prep all veggies: shred the cabbage, thinly slice the peppers, and grate the carrots.
  3. Combine all veggies in large bowl (cabbages, peppers, carrots, broccoli slaw mix). Gently mix.
  4. Add dressing and mix until well combined.
  5. To serve, top with sliced green onions, chopped cilantro, and chopped peanuts.
Recipe by Joy In Every Season at