Asian Slaw 2 Ways

You know I’m all about versatile food. I like a meal I can prepare on Sunday and eat throughout the week but not get bored of. Not always the easiest feat, but very satisfying when accomplished. This is why I’m so excited to share this incredibly easy recipe for an Asian Slaw style salad I made this weekend. It can be eaten cold for lunch, or as a stir fry for dinner. I’ve eaten it for four meals in a row this week and no two meals have felt the same or been boring in any way.

Salad Recipe Base

  • Half a purple cabbage
  • Half a napa cabbage
  • Snowpeas
  • 1 and a half cups of cooked edamame
  • 1 bell pepper (red, orange, yellow or all three!)
  • Carrot slaw (the one I used had broccoli in it too)

Spicy Peanut Dressing

  • 2 tablespoons smooth peanut butter
  • 2 tablespoons rice-wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon honey
  • 1/2 teaspoon sriracha
  • 1 clove garlic
  • 1 teaspoon fresh grated ginger

Optional Toppings

  • Cucumber
  • Avocado
  • Grilled Shrimp, tofu or Chicken


  1. Chop up all of the vegetables for your salad, put into a large bowl
  2. Microwave or stove top cook your edamame according to the package directions. Let cool then add to your salad
  3. Whisk all of the ingredients together for your dressing

Voila! Your Salad is ready. Keep your dressing on the side so that the cabbage doesn’t get mushy. You can chop up avocado and cucumber to add to your salad at lunch, or add a protein with chicken, grilled shrimp or tofu

So here’s the second way to really enjoy this salad- make it into a stir fry! It takes 10 minutes to cook and is hearty and delicious after a long day. You can either use the dressing as your sauce or add your favourite Asian flavoured marinade to your pan. There are plenty of options to chose from that will keep you from getting bored of this dish!


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