Category_Recipes>Salads & Vegetables -

Asian Ginger Slaw


For the Dressing

1/4 cup honey

1/4 cup Olive Destination Toasted Sesame Seed Oil

1/4 cup Olive Destination 18 year Traditional or Espresso Balsamic Vinegar

1 tablespoon soy sauce

1 tablespoon peanut butter

1/2 teaspoon salt

1/2 teaspoon Thai hot sauce sauce

1 tablespoon minced fresh ginger

1 large garlic clove, minced

For the Slaw

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

1 cup shredded radishes

1/2 cup chopped salted peanuts (or you can leave them whole)

1/2 cup loosely packed chopped fresh cilantro


Make the dressing by combining all of the ingredients in a medium bowl. Stir until the peanut butter is dissolved. Set aside.

Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold.