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Cabbage Carrot Edamame Asian Slaw

This crunchy cabbage carrot edamame Asian slaw is tossed with a creamy peanut ginger dressing and loaded with fresh herbs, peanuts, and sesame seeds. It comes together in about 20 minutes and is great for meal prep, cookouts, or as an easy side.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian

Ingredients
  

Slaw
  • 5.2 ounces cabbage (about ½ medium cabbage, thinly sliced)
  • 2 carrots, julienned
  • ½ cup cooked edamame, well drained
  • ½ cup pickled red onions, well drained
  • ½ medium to large red bell pepper, thinly sliced
Peanut Dressing
  • ¼ cup peanut butter, unsalted
  • ¾ teaspoon freshly grated ginger
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon + 1 teaspoon coconut aminos (or soy sauce)
  • 1 tablespoon seasoned rice vinegar
  • 3 tablespoons room-temperature water, plus more as needed
  • sea salt and black pepper, to taste
For Topping
  • 1 tablespoon sesame seeds
  • 1 tablespoon fresh chives, thinly sliced
  • 2 tablespoons unsalted peanuts
  • ½ cup loosely packed fresh cilantro leaves, chopped

You'll Need

  • Large mixing bowl
  • Small bowl
  • Whisk or fork
  • Chef's knife
  • cutting board

Instructions
 

  1. Add the peanut butter, grated ginger, olive oil, coconut aminos, rice vinegar, and 3 tablespoons water to a small bowl. Whisk until smooth and creamy. If the dressing is thicker than you like, add a little more water.
  2. Add the cabbage, carrots, edamame, pickled red onions, and red bell pepper to a large bowl.
  3. Pour the peanut dressing over the vegetables and toss until everything is evenly coated.
  4. Add the cilantro and chives and gently toss again.
  5. Top with the peanuts and sesame seeds. Add another tablespoon or two of peanuts, sesame seeds, cilantro, or chives if you want even more crunch and herbs.
  6. Serve right away or refrigerate until ready to serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.