Asian Peanut Coleslaw

Need a salad to bring to our next party? This Asian Peanut Salad looks and tastes spectacular. My friend Melissa is an amazing cook. We attended a BBQ last Sunday, and she brought this healthy delicious salad. It's an Asian version of coleslaw with peanuts, peanut butter dressing and edamame. It tastes sensational and is easy to assemble.

It's gluten free, grain free, vegan and has a wonderful flavor that everyone seems to love. In addition, it looks beautiful and inviting. Another friend brought this to a party and there was not one morsel left.

After one bite, I began to take pictures and am sharing the recipe because it was such a big hit with everyone.I loved the crunchiness of the peanuts and the Asian spices.

Very Easy to Make

The salad itself is easy to make. You can start with a basic bag of coleslaw  mix of green and red shredded cabbage and some shredded carrots that is available in most supermarkets (or make your own  in the food processor).add a few red peppers, scallions, and cucumber and you have almost the full salad base.

The dressing is made quickly in the blender and is fresh and spicy. As usual, I don't like things that are "hot",  so I will leave out the hot pepper flakes.

Cabbage is full of fiber, cancer protective antioxidants, and vitamins. It's a great choice for a healthy addition to any meal.
                        

Melissa said it was her husband Stu who actually found the recipe online. It was from a blog called Once Upon A Chef. Jen posted lots of step by step pictures and has a fabulous blog with lots of fresh real food. She is worth visiting. In fact,  I just started to follow her. Other than leaving out the red pepper flakes and cutting out the sugar, I just made some minor personal taste adaptations.

Thai Crunch Salad with Peanut Dressing

Ingredients

For the Thai Peanut Dressing

• 1/4 cup creamy almond butter or peanut  butter
• 2 tablespoons  rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil (2022 update: I'll leave it out!)
• 1 tablespoon gluten free soy sauce
• 3 tablespoons honey
• 2 garlic cloves, pressed
• 1-inch square piece fresh ginger, peeled and chopped
• optional: 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh cilantro leaves
• salt to taste

Ingredients For the Salad

• 4 cups chopped Napa cabbage or shredded coleslaw mix 
• 1 cup shredded carrots
• 1 red bell pepper, very thinly sliced into bite size pieces
• 1 small English cucumber, halved lengthwise, seeded and thinly sliced
• optional: 1 cup cooked and shelled edamame 
• 2 medium scallions, thinly sliced
• 1/2 cup loosely packed chopped fresh cilantro

Instructions

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

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