Saturday, August 2, 2014

5-Ingredient Asian Slaw with Peanut Dressing

I'm all about making things fully from scratch. I love when I know every ingredient that goes into the food I'm eating. Since we moved to New York I've gone on a cooking/baking spree and have been making homemade everything: bagels, granola, granola bars, almond milk, black bean brownies, pizza name it. 

But we all have those days when we need something quick, easy and semi-homemade. I've always loved Trader Joe's and it killed me that I didn't have one nearby when we lived in Orlando. (One actually open up 20 minutes from our apartment in Orlando the week we moved to New York! Go figure!) Every time I'd visit my family in Virginia or Brett's parents in Nashville I'd want to make a trip to Trader Joe's. They have amazing nut butters, Medjool dates and raw nuts that I like to stock up on when I get the chance.

My mother-in-law was always so thoughtful and would buy certain things when we were coming into town. She was also the one that shared with me this amazingly simple coleslaw recipe. It only requires 5 ingredients, but you can easily jazz it up by adding diced tomatoes, mandarine oranges or cashew halves if you want. The main dressing is Trader Joe's Asian Style Spicy Peanut Vinaigrette and it makes anything you put it on taste amazing.

I know that not everyone lives by a Trader Joe's, but for those of you who do, this recipe is a great go-to recipe for really busy days. If you don't live by a Trader Joe's, I'm sure you could use another kind of peanut dressing. You can also check out my Indonesian Peanut Sauce!

Asian Slaw with Peanut Dressing
(Serves 6)

  • 3 cups shredded green cabbage*
  • 2 cups shredded carrot
  • 1 cup shredded purple cabbage
  • 12 oz. bag frozen edamame, cooked
  • 3/4 cup Trader Joe's Asian Style Spicy Peanut Vinaigrette
  • Optional: Diced tomatos, mandarine oranges, cashew halves
  1. Combine the shredded cabbage, carrot, cooked edamame and any optional ingredients in a large bowl. 
  2. Drizzle the peanut dressing overtop and stir well to coat all the veggies. 
  3. Let the slaw sit in the fridge for 1/2 hour if possible to allow the flavors to meld.
Notes: You can do any ratio of shredded cabbage and carrot that you like. Just have it equal about 6 cups.

Eat Consciously,


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