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Asian Slaw with Ginger-Peanut Dressing

Jennifer Segal
  • minutes
  • Serves 6

INGREDIENTS

2 cups

Carrots, prepared

1/2 cup

Cilantro, loosely packed fresh

1 cup

Edamame, cooked and shelled

1

Garlic clove, large

1 tbsp

Ginger, fresh

1/2 cup

Peanuts, salted

1

Red bell pepper

2

Scallions, medium

1/4 cup

Honey

1 tbsp

Peanut butter

1 tbsp

Soy sauce

1/2 tsp

Sriracha sauce

1/2 tsp

Salt

1/4 cup

Rice vinegar, unseasoned

1 tsp

Sesame oil, Asian

1/4 cup

Vegetable oil

4 cups

Coleslaw, prepared

2 people Recommend This Recipe