So I was making the Honey-Soy Broiled Salmon tonight and wanted to something crisp to go without. I have been making this recipe for years and every time I want to make it, I need to google it and dig into blogs I follow (This one is from “Once Upon A Chef“).
It’s sometimes a little game for me trying to find the exact recipe I made. I should at least bookmark it…but then I forget…haha I am a mess.
There are a few recipes I have lost completely, so I didn’t want this to be one of them.
Jenn says it perfect on her site, don’t let the list of ingredients discourage you. Its just a lot of items, but most are store-bought and easy to throw together. The dressing is typical Asian ingredients, so you will most likely have these all in your pantry or on your menu already.
Ingredients:
For the Dressing
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter (I used Justin’s…but you can use anything)
1/2 teaspoon salt
1/2 teaspoon Sriracha sauce (hell yes)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the Slaw
4 cups prepared shredded coleslaw (store bought)
2 cups prepared shredded carrots (store bought)
1 red bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame (they sell these in my produce section already cooked)
2 medium scallions, finely sliced
1/2 cup chopped salted peanuts
1/2 cup loosely packed chopped fresh cilantro
Instructions
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.
