Crunchy Asian Salad

4
(2 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

A no-cook side dish recipe combines coleslaw mix, bean sprouts, edamame and red bell pepper with a simple soy sauce vinaigrette

Ingredients
  • 2 tablespoons La Choy® Soy Sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 tablespoon Peter Pan® Creamy Peanut Butter
  • 3 cups tri-color coleslaw mix
  • 1 can (14 oz each) La Choy® Bean Sprouts, drained, rinsed
  • 1 cup frozen shelled edamame (green soybeans), thawed
  • 1/2 cup chopped red bell pepper
  • 6 tablespoons La Choy® Chow Mein Noodles, optional
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Directions
  1. Whisk together soy sauce, vinegar, oil and peanut butter in large bowl. Add coleslaw mix, bean sprouts, edamame and bell pepper; toss to combine. Sprinkle with chow mein noodles, if desired. Serve immediately.
Cook's Tips

Don't worry if peanut butter does not blend smoothly into dressing mixture.

Cook's Tips

Don't worry if peanut butter does not blend smoothly into dressing mixture.

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Nutrition Information
Calories: 97 View complete nutrition information
Reviews (2)

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Overall Rating

Rick July 20, 2015

Added a teaspoon of sambal, it was wonderful

grjen3 July 29, 2014

This was not as good as I thought it would be. The dressing was not very flavorful on the slaw. I only used about 1/2 can of bean sprouts because they are so salty. I would use fresh sprouts in the future. I might make this again with some extra dressing.