Description
This Asian Peanut Slaw is a vibrant, crunchy salad featuring shredded red and green cabbage, carrots, and scallions tossed in a creamy, tangy peanut dressing. Enhanced with fresh ginger, lime juice, and a touch of sweetness from maple syrup, it offers a perfect balance of flavors and textures. Ideal as a refreshing side dish or a light meal, this salad is quick to prepare and suitable for vegan and gluten-free diets.
Ingredients
Scale
Vegetables
- 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)
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, grated ginger, red pepper flakes, and sesame seeds until the mixture is smooth and creamy.
- Prepare the Vegetables: In a large mixing bowl, combine the shredded red cabbage, green cabbage, shredded carrots, and chopped scallions. Toss the vegetables to mix evenly.
- Toss the Salad: Pour the prepared peanut dressing over the shredded vegetables. Toss thoroughly to coat all the ingredients with the dressing evenly. Adjust seasoning as needed to suit your taste.
- Serve or Store: Serve the slaw immediately for the freshest texture, or store it in the refrigerator until ready to serve. The flavors will meld nicely if allowed to sit for a short time.
- Optional Garnish: Before serving, optionally garnish with fresh cilantro leaves, black sesame seeds, or salted chopped peanuts to add extra crunch and flavor.
Notes
- For a creamier dressing, add more coconut milk or peanut butter as desired.
- If you prefer some heat, increase the amount of red pepper flakes or add hot sauce to taste.
- This slaw can be prepared a few hours ahead, but it’s best enjoyed fresh to retain crunchiness.
- Alternate nuts like cashews or almonds can be used as garnish instead of peanuts.
- Use gluten-free tamari instead of soy sauce for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Asian peanut slaw, peanut dressing, shredded cabbage salad, vegan salad, gluten-free slaw, easy side dish
