Asian Slaw Peanut Salad

Recently, I have been getting really into cooking a large batch of a salad-type meal on Sundays and eating it all week for lunch. Here is one of those creations. I saute a block of tofu with this salad and add on top in the meal-sized containers.

Asian Slaw Salad (Espinosa Kitchen)

Asian Slaw Peanut Salad


  • 1 red pepper, diced
  • 1 package edemame (unshelled) optional
  • 1 package coleslaw cabbage mix
  • 1 package shredded carrots
  • ½ cup crushed peanuts (or sesame seeds – optional)
  • 2 scallions, chopped
  • ¼ cup chopped cilantro
  • 8 oz. mushrooms (sauted – optional)
  • 1 block extra-firm tofu, 2 tablespoons cornstarch, 1 tablespoon Tamari

Dressing Ingredients:

  • 2 teaspoons grated ginger
  • 1 garlic clove, minced
  • 1/3 cup creamy peanut butter (or Tahini)
  • 2 Tablespoons lemon juice
  • 1 Tablespoon honey
  • ½  Tablespoon soy sauce
  • ¾ cup unsweetened coconut milk
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon Sriracha sauce


  1. Combine top list of ingredients and set aside.
  2. Combine dressing ingredients in a food processor.
  3. Toss dressing with dry ingredients and serve.

Note: If too salty, add 1 teaspoon granulated sugar and 1 teaspoon cider vinegar to offset saltiness.

Cook the tofu.

Note: Can use 1/2 can coconut milk and add and extra tablespoon peanut butter.


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