This Asian Slaw with Spicy Peanut Salad Dressing is full of crunch and the spicy peanut dressing adds a punch. Sponsored by Silk.
One of my favorite, cheap takeout meals as a graduate student was sesame noodles – which is really a peanut butter based sauce. Now that I’m watching my carbs more closely, I get my peanut sauce fix by making a peanut salad dressing and serving it with lots of fresh veggies.There’s something about creamy peanut salad dressing that brings back fond memories. Making your own peanut salad dressing is so easy – there’s no reason to buy store bought, plus you know exactly what you’re putting into it.
I created this Asian Slaw with Spicy Peanut Salad Dressing recipe using Silk® Unsweetened Cashewmilk, a product I use often in my coffee, and as a creamy dairy-free swap for half and half or heavy cream in lattes and desserts. We have dairy intolerances in our family, so Silk® Unsweetened Cashewmilk offers a great dairy-free option. It’s not only lactose-free and casein-free, but also cholesterol-free (plant-based), and contains no artificial colors, flavors or preservations. One cup has just 25 calories and 0 grams of sugar, which makes it a wonderful ingredient in creamy recipes like my Spicy Peanut Salad Dressing when I’m trying to lighten up recipes.
The creamy Spicy Peanut Salad Dressing is bold and flavorful, making it the perfect match for this rainbow salad – combining classic Asian sweet, spicy, sour and salty flavors all in one.
Don’t you just love how colorful all the vegetables in this Asian Slaw are – after all, we eat with our eyes, right? This Asian Slaw is not only naturally vibrant in color, but it packs lots of textures and flavors into one bowl – sweet and juicy pineapple, crunchy peanuts and cabbage, umami rich soy sauce, fragrant fresh mint and cilantro, and spicy red pepper flakes.
This Asian Slaw and the Peanut Salad Dressing is a great as a side dish or if you want to make it into a main course, just add some firm tofu cubes or shredded chicken.
Asian Slaw with Spicy Peanut Salad Dressing
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 2 carrots shredded or spiralized
- 1 red bell pepper cut into thin strips
- 2 cups pineapple chunks
- 2 scallions chopped
- 1/4 cup mint finely chopped
- 1/4 cup cilantro finely chopped
- 1/4 cup roasted peanuts chopped
Spicy Peanut Dressing
- 1/2 cup peanut butter
- 1 1/2 tablespoons gluten-free soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons fresh lime juice
- 3 tablespoons raw honey
- 1 tablespoon ginger minced
- 2 cloves garlic chopped
- 1/2 teaspoon red pepper flakes
- 6 tablespoons Silk® Unsweetened Cashewmilk
- In a large bowl, toss together Asian Slaw ingredients.
- Place all Spicy Peanut Dressing ingredients in food processor and process until smooth and creamy.
- Toss Asian Slaw with Spicy Peanut Dressing and serve.
Recipe NotesIf you make the salad dressing ahead of time, you may need to add more Cashewmilk to thin it out a bit before tossing with the slaw.
Click here for a coupon to try Silk® Unsweetened Cashewmilk and their other unsweetened products.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.