Crunchy Asian Cabbage Slaw with Peanut Dressing

Servings: 4–6  |  Prep Time: 20 min  |  Total Time: 20–25 min

Introduction

Asian Cabbage Slaw is a vibrant, crunchy, and flavor-packed salad that brings together fresh vegetables and a creamy, nutty peanut dressing that’s both savory and slightly sweet. This dish is special because it delivers an incredible mix of textures—crisp cabbage, juicy carrots, refreshing cucumbers, and crunchy peanuts—while the dressing adds richness and depth with hints of lime, sesame, and garlic. It works beautifully as a side dish, a meal prep favorite, or a base for protein-packed bowls. The colors make it visually stunning, and the flavors are bold yet balanced. Quick tip: For maximum crunch, toss the slaw with dressing right before serving.

Ingredients

For the Slaw

• 3 cups (210 g) shredded green cabbage
• 1 cup (120 g) shredded red cabbage
• 1 ½ cups (180 g) shredded carrots
• 1 cup (150 g) sliced cucumbers
• ¼ cup (30 g) chopped green onions
• ¼ cup (35 g) roasted peanuts, roughly chopped
• Optional: 1 small red bell pepper, thinly sliced
• Optional: 1 jalapeño, minced for heat

For the Peanut Dressing

• 3 tbsp (45 g) creamy peanut butter
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) fresh lime juice
• 1 tbsp (15 ml) honey or maple syrup
• 1 tsp (5 ml) sesame oil
• 1 garlic clove, minced
• 1–2 tbsp (15–30 ml) water to thin, as needed

Step-by-Step Instructions

1. Prepare the vegetables.

   Shred the cabbage, grate or julienne the carrots, slice the cucumbers, and chop the green onions. Keep everything similar in size for an even mix and consistent crunch.

2. Mix the peanut dressing.

   In a bowl, whisk together peanut butter, rice vinegar, soy sauce, lime juice, honey, sesame oil, and garlic. Add water gradually until the dressing becomes smooth, creamy, and pourable. It should taste nutty, tangy, and slightly sweet.

3. Assemble the slaw base.

   In a large mixing bowl, combine green cabbage, red cabbage, carrots, cucumbers, and green onions. Toss gently to distribute all colors and textures evenly.

4. Add the dressing.

   Pour the peanut dressing over the vegetables and toss until everything is well coated. The dressing should cling lightly to the shredded cabbage and vegetables.

5. Add peanuts and optional toppings.

   Stir in roasted peanuts for extra crunch. Add sliced bell pepper or jalapeño for additional flavor, color, or heat.

6. Taste and adjust.

   Add more lime juice for brightness, soy sauce for saltiness, or honey for sweetness. Balance is key for achieving that perfect Asian-inspired flavor profile.

7. Serve immediately or chill briefly.

   Serve right away to maintain crisp texture, or refrigerate for about 10–15 minutes to allow the flavors to meld slightly.

FAQs

1. Can I make Asian Cabbage Slaw ahead of time?

Yes! Prep the vegetables and dressing separately. Combine them just before serving to keep everything fresh and crunchy.

2. What protein pairs well with this slaw?

Grilled chicken, shrimp, tofu, beef strips, or even crispy chickpeas pair beautifully with the peanut dressing and crunchy vegetables.

3. Can I make the peanut dressing lighter or allergy-friendly?

For a lighter version, use low-fat peanut butter or thin with extra water. For a nut-free option, substitute sunflower seed butter or tahini.

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