Asian Peanut Slaw Recipe
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Easy Asian peanut slaw with red and green cabbage, shredded carrot tossed in a luscious sesame, peanut dressing with a touch of ginger and lime.
A riff on our famous peanut noodles this vegan Asian peanut slaw is my favorite thing to make on a hot day. It’s perfect as a side dish or tossed with cold soba noodles, peanut tofu and a bunch of herbs, which is exactly what happened to it a couple of times this week. And If you feel like chopping up a bunch of crunchy veggies by all means toss them in there.
Peanut Slaw Dressing
- It’s raw and lusciously creamy, the perfect mix of tanginess from limes, sweetness from maple syrup and spice from freshly grated ginger root. You can make it as hot as you like with a few drops of your favorite hot sauce. The crazy mango hot sauce is my favorite but it truly is “crazy hot” just like they say. I also love adding some sesame seeds into the mix or hemp hearts, whatever you fancy is fine.
- This dressing is also lovely tossed with a store bought bag of broccoli slaw if you happen to have that in your fridge right now. I had cabbage and carrots but a green apple cut into sticks makes a great addition as well. You should also try my tangy green apple coleslaw from last year with apple cider vinegar dressing.
- Because peanut butter is so rich there is absolutely no need to add oils to this recipe, so you have a whole food plant based compliant and Plantricious recipe. Really awesome stuff!
- It’s also gluten and dairy-free, vegan and good for you.
Slaw Ingredients:
Thinly shredded purple & green cabbage
Shredded carrots
Scallions & Fresh Cilantro
Peanut butter dressing.
How to shred your cabbage and carrots:
I used a mandolin to shred the cabbage and a julienne peeler to make ribbons out of my carrot. Alternatively you can use your food processor with the shredding attachment or just go for a pre-shredded store bought vegetable mix.
Slaw FAQ:
- Can I make the slaw in advance ? Yes, you can slice all your ingredients and prepare the dressing but ideally DO NOT toss the slaw until ready to serve so it is perfectly crunchy.
- Can I substitute the peanut butter with anything ? Sure, feel free to use almond butter instead, everything else will completely change the flavor of the dish.
- Can I use shredded Brussels sprouts instead of cabbage ? Absolutely, Brussels sprouts make a great replacement for cabbage in most recipes.
P.S. As always please report back if you make this recipe, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Asian Peanut Slaw
Easy Asian peanut slaw with red and green cabbage, shredded carrot tossed in a luscious sesame, peanut dressing with a touch of ginger and lime.
Print Recipe
Ingredients
- 2.5 cups red cabbage shredded
- 2.5 cups green cabbage shredded
- 1-2 carrots shredded
- 3 scallions chopped
- 1/2 cup fresh cilantro leaves OPTIONAL
Peanut Dressing:
- 1/4 cup creamy peanut butter
- 1.5 tbsp soy sauce
- 2 tbsp coconut milk or any plant milk
- 2 limes juiced
- 1.5 tbsp maple syrup
- 1 tbsp fresh ginger root grated
- 1.5 tbsp sesame seeds
- 1 pinch red pepper flakes to taste
- hot sauce to taste optional
Instructions
Make the Peanut Dressing:
- In a mixing bowl whisk together the peanut butter, lime juice, coconut milk, soy sauce, maple syrup, ginger, pepper flakes and sesame seeds. Whisk together until a smooth and creamy consistency is achieved.
Make the Slaw:
- Add the shredded cabbage, carrot and scallions to large mixing bowl and set aside.
- Pour the dressing over the top of the veggies. Toss to coat well, adjust seasonings to taste and serve promptly or store in refrigerator until ready to serve.
- Optional: Garnish with fresh cilantro, black sesame seeds or salted chopped peanuts for some crunch.
Notes
- I used a mandolin to shred the cabbage and a julienne peeler to make ribbons out of my carrot. Alternatively you can use your food processor with the shredding attachment or just go for a pre-shredded store bought vegetable mix.
- You can slice all your ingredients and prepare the dressing but DO NOT toss the slaw until ready to serve so it is perfectly crunchy.
- Brussels sprouts make a great replacement for cabbage in most recipes so feel free to use them here.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 327mg | Potassium: 329mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2302IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 1mg
Servings: 6 people
Calories: 134kcal
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I just wanted to say this was so delicious I ate it standing up over the kitchen counter. Thank you for sharing this recipe, I’ll be making this all summer long.
Such a refreshing salad! So many flavors and textures going on. This salad paired well with cheese enchiladas.
This was absolutely delicious! I made it as written for my salad club crew and work. They devoured it, asked for the recipe, and welcomed me to make it again.
I just made it a second time (double batch this time!) and added shredded beet because I had one I needed to use up. It adds a little sweetness, but the salad is honestly great as written. Some of my coworkers are going to add chopped jalapeños to theirs and I bet that would also be great…I just can’t handle that much heat.
Thanks for sharing your recipe! It will definitely stay in my rotation!
Thank you for reporting back, this absolutely made my day ~ Florentina Xo’s