That is beautiful and the recipe looks good. I don't think I'd add more pnut butter. With the proportion to the other sauce ingredients it looks about right. You don't want it too creamy/pnutbuttery. I think with the peanuts also folded in, it would be just right.

We make slaw almost every week. I have to eat greens for health and cabbage is healthy and inexpensive compared to some of the fancier out of season stuff in the fall-spring. I make many kinds, sometimes a recipe, sometimes a riff. I have a recipe which I can post later that uses ramen noodles that you break up for crunch. Same general idea except the noodles are the crunchy element instead of the peanuts. I think all it has is cabbage, scallions and the ramen noodles with a sweet and sour vinegar based dressing. I use rice wine vinegar in it.

My best slaws I hate to say, are made with store bought salad dressings. I often bring them to potlucks if I am pressed for time. Store bought pre-shredded slaw mix and poppyseed dressing with sunflower seeds added at the last minute is one of my most popular combos. Another option is a raspberry or Asian vinaigrette. You can get soy ginger salad dressings pre-made now days. I'm not proud . . .

i think your proposed salad looks great .. i would just adjust the sauce as you see fit (more or less pb .. or whatever).

I MUCH prefer homemade sauce on slaws-- the jarred ones are too sweet for me.

Hi bbstx, I looked at the link and I think that salad looks good. I personally would chop the peanuts as whole peanuts in a salad don’t appeal to me.

I am about to make an Asian salad to accompany a fish pie which we usually have at this time of the year. My salad this time is shredded lettuce, baby spinach, green onions, shredded carrot, and fresh bean sprouts. It could have been cabbage instead of iceberg lettuce but only have the lettuce atm.

The dressing will be Nuoc Cham from Vietnam which is a salty, sweet and tangy dressing/sauce made from fish sauce, garlic, lime juice, sugar, chillies, rice vinegar or could use small amount of light soy. It is quite watery in fact can be thinned out with a little water to mellow the funky fish sauce flavour.

This utensil makes a difference to the texture and appearance of carrots especially in an Asian salad. We can buy them in our supermarkets.

Neely, thanks for reminding me that I have a gizmo that turns out the same carrot shreds. My gizmo doesn’t look exactly like yours but the results are the same! I was just going to shred them in the food processor, but I like this look better! I have a mandolin too, but it is a bear to put together!

Wonder if I can whiz the peanuts in my mini food processor just for a moment to get chopped peanuts?

The linked salad looks delicious. It does seem like a lot of honey, so I'd want to try making the dressing to taste (maybe start with less honey and see if I want more honey or more peanut butter before dressing the salad). I think it sounds like a great pairing with salmon with a spicy ginger sauce.

Also, I just remembered that I've done this salad which is a somewhat similar to an Asian slaw, but with added quinoa. I really liked it and keep meaning to make it again. You could use the dressing for inspiration.

https://cookieandkate.com/thai-peanut-quinoa-salad-recipe/

Yes, that's how I always chop peanuts. Just gotta be quick taking your finger off the button.

bbstx, let us know if you use the recipe and what you think. I’ve used my mini fp to chop walnuts and pecans. Quick is key!

I just finished some Asian slaw today. It's best super crunchy or soaked and soft-ish, but not in between. I wouldn't break up the peanuts. They soften some in the dressing, so they crunch but aren't abrupt texture ruiners, like the nuts in rocky road are. Try to find small ones (normal), not the ones trying to be almonds, and make sure the halves come apart, but coming on one is like finding a flavor jewel. Make sure your ladies all eat peanuts!

I'm with Chloebud on the dressing. A sesame vinaigrette is great. Make sure it's well seasoned because the slaw components are assertive yet need the seasoning from the dressing. I love spicy peanut dressing, but on something like noodle salad, not slaw.

I’ve never had Asian slaw with edamame. It seems odd to me, biting into a big bean, but maybe good for hot flashes? There's usually something crispy, like fried wonton strips, or flash fried maifun. Some people go the opposite way and contrast the slaw with very soft rather than very crisp, and use maifun cooked in water and cut into a couple inches long. Goes nicely as texture contrast, but looks like actual maggots.

I'm one of the few cilantro agnostics in the world, but I've had it in Asian slaw (I didn't make it) and the flavor took over. Be really careful about quantity if you use it.

You could also have fun. Use purple cabbage, yellow peppers, red carrots, etc. ;)

Not being a big cilantro fan, I’ll probably sprinkle a bit over the top so that it can be removed if someone doesn’t care for it. When we started the group, we took a poll. The only verboten ingredient is duck.

“…I’ll probably sprinkle a bit over the top…”

Probably wise if you’re not sure. The cilantro is a must for me but I do understand using caution.

Slightly off topic but I never leave TJ’s without one of these.…my lunch at least once a week (includes cilantro).

Here in salmon country, asparagus is the traditional veggie side. That same blog has an Asian asparagus salad. She serves it raw, which I've never had so I might lightly steam or quickly stirfry it first. Asparagus is in season so I would see what recipes might interest you.

https://www.onceuponachef.com/recipes/asparagus-salad-with-almonds-ginger-sesame-vinaigrette.html

GRILLED SALMON
sweet chili glaze . walnuts . asian slaw . peanut dressing

salmon belly rangoons

This is by far my favorite local meal.

Y'all have made me hungry.

Thanks to Eileen, I’ve now fallen down a rabbit hole! The Asian asparagus salad looks great but the grilled asparagus and feta salad is also calling my name!! https://www.onceuponachef.com/recipes/grilled-asparagus-feta-salad.html

Too many good choices!!!

That Asian slaw sounds good though I have to say I've been underwhelmed with every one of her recipes that I've tried. I'm suspect of her 100% five-star reviews as I either have to make significant modifications and/or never make the dish again.

1- Chloe now one more reason to get ot TJ's. (I have been resisting since the post about the coffee icecream chocolate oreo jojo).

2- Pinkmountain I think I have the same recipe you mention with the ramen. I am not from the fancy cooks but that one is a good one. Very different and unexpected ( and so so easy).

Here's my recipe if anyone is interested. "Bev" was the volunteer coordinator at a place where I worked and I got the recipe from her after I enjoyed it at one of our potlucks.

Bev's Ramen Slaw

I large head of shredded cabbage, napa is best but you can use prepared slaw mix

1 bunch of green onions (I would probably use a little less, not a scallion fan here)

2 packages of Ramen noodles crumbled. Throw away the seasoning packets. The original recipe used some of it to season the slaw. I cannot abide by MSG so would not do that even a little bit. You can use less noodles if you only have one package around.

Dressing:

1/2 cup sugar or to taste. I probably use about half that amount when I make it, or even 1/8 cup if I'm using the milder rice wine vinegar.

1/2 cup vinegar, I use rice wine vinegar but apple cider or white works

1/2 tsp. pepper

salt to taste after marinating

Topping:

1/2 cup toasted slivered almonds

1/2 cup sunflower seeds

1/4-1/2 cup butter (use to toast the seeds or omit to save calories, I usually do)

Can make ahead, keeps a long time. Marinate the chopped onions, cabbage and ramen noodles in the dressing. You can adjust the sweetness levels of the dressing to taste, and season with other Asian elements like sesame seed oil, cilantro, or ginger. I usually make it plain unless I am serving it with something else very plain. Plain best for a pot luck with so many competing tastes.

Prepare the topping by toasting the nuts and seeds in the melted butter. I usually do this in the oven at about 375-400 but watch closely to avoid burning. Add the crunchy topping right before serving.

Think the slaw sounds lovely....but i might like it better with tahini instead of peanutbutter.

I have a nut grinder like this, and I recommend investing in one if you chop a fair amount of nuts.

Mine has two settings - turn the crank one direction for coarse and the other direction for fine, but there is not a huge difference. Most nut grinders only have one setting, and that might work for you.

I like the nut grinder because it keeps the nuts from jumping around while being chopped. I use it mainly for chopping nuts that I put into ice cream, as I do not like nuts in salads, except for slivered almonds.

The Asian Slaw with Ginger Peanut Dressing from Once Upon a Chef was a hit at cookbook club luncheon today (link in 1st post).

Things I will do differently next time

• I left out the chopped cilantro, instead using cilantro leaves as a garnish. It would have been better with cilantro incorporated into the dish, maybe 1/4 cup chopped instead of the 1/2 cup called for.
• Edamame were somewhat tasteless. Will replace the red bell pepper with a green bell pepper for color.
• No pre-shredded cabbage! It isn’t hard to thinly slice a head of cabbage. The pre-shredded had to be picked over.
• A dab of sriracha in dressing would have been nice. The recipe gives it as an option. I wimped out.
• Add another green onion. 2 weren’t enough