Best 2 Asian Kale Slaw With Ginger Peanut Dressing Recipes

**Asian Kale Slaw with Ginger-Peanut Dressing: A Symphony of Flavors**

Embark on a culinary journey to the Orient with this vibrant Asian Kale Slaw, a refreshing and flavorful twist on the classic coleslaw. This delightful salad showcases an array of textures and tastes, featuring tender kale, crisp cabbage, crunchy carrots, and a medley of colorful bell peppers. Tossed in a luscious ginger-peanut dressing, this slaw tantalizes the taste buds with its harmonious blend of sweet, savory, and tangy notes. The ginger adds a touch of warmth and spice, while the peanut butter lends a creamy richness, complemented by the tangy rice vinegar and sesame oil. Let this Asian Kale Slaw transport you to the vibrant streets of an Asian market, where the aromas of fresh produce and exotic spices fill the air. Discover the symphony of flavors in this delectable salad, perfect as a refreshing side dish or a light and healthy meal.

In addition to the main recipe for Asian Kale Slaw with Ginger-Peanut Dressing, this article offers a versatile collection of additional slaw recipes to suit various tastes and preferences. Craving a classic twist? Try the Traditional Coleslaw with a tangy mayonnaise-based dressing. For a zesty variation, opt for the Spicy Slaw with a kick of jalapeño peppers. If you're seeking a lighter option, the Low-Fat Slaw with a yogurt-based dressing is a guilt-free delight. And for a unique twist, experiment with the Asian Slaw with a sweet and tangy Asian-inspired dressing. With this comprehensive guide to slaw recipes, you'll find the perfect accompaniment for your next barbecue, potluck, or family gathering.

Here are our top 2 tried and tested recipes!

ASIAN SLAW WITH GINGER PEANUT DRESSING

Asian Slaw with Ginger Peanut Dressing image

This cool and crunchy Asian slaw is a delicious way to eat your colors!

Provided by Jennifer Segal

Categories Salads

Yield 6 as a side dish

Number Of Ingredients 17

Ingredients

¼ cup honey
¼ cup vegetable oil
¼ cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
Heaping ½ teaspoon salt
1 teaspoon Sriracha sauce (optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups prepared shredded coleslaw
2 cups prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
2 medium scallions, finely sliced
½ cup chopped salted peanuts (or you can leave them whole)
½ cup loosely packed chopped fresh cilantro

Steps:

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.
Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.
Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Nutrition Facts : Calories 339, Fat 21g, Carbohydrate 33g, Protein 8g, SaturatedFat 2g, Sugar 16g, Fiber 5g, Sodium 480mg, Cholesterol 6mg

KALE SLAW WITH PEANUT DRESSING

Kale Slaw with Peanut Dressing image

An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note to your barbecue plate.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

2 large bunches curly kale, center ribs discarded, very thinly sliced crosswise (about 10 cups)
1 yellow, orange, or red bell pepper, ribs and seeds removed, halved crosswise and thinly sliced lengthwise
2 carrots, thinly sliced crosswise
1/2 cup vegetable oil
1/4 cup cider vinegar
1/4 cup salted peanuts, plus 1/4 cup salted peanuts, coarsely chopped
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt

Steps:

Toss kale, bell pepper, and carrots in a large bowl.
Puree vegetable oil, cidervinegar, salted peanuts,light-brown sugar,and coarse salt in a blenderuntil smooth.
Pour dressing over vegetables just beforeserving. Sprinkle with salted peanuts,coarsely chopped.

Tips:

For the best flavor, use fresh, crisp kale. Look for leaves that are deep green and free of blemishes.
If you don't have a mandoline, you can thinly slice the kale with a sharp knife. Just be careful not to cut yourself!
To make the ginger-peanut dressing, you'll need a blender or food processor. If you don't have either of those, you can whisk the ingredients together in a bowl, but it may not be as smooth.
The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to whisk it well before using.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

Asian kale slaw with ginger-peanut dressing is a delicious, healthy, and easy-to-make salad that's perfect for any occasion. It's packed with nutrients and antioxidants, and the dressing is a flavorful combination of sweet, sour, and savory. So next time you're looking for a side dish or a light lunch, give this salad a try. You won't be disappointed!