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Asian Peanut Slaw

This hearty coleslaw is the perfect accompaniment to your Asian meal. The durability of the cabbage allows you to make ahead and then serve at your leisure. The peanut dressing can also be used as a delicious dip for gyozas, crudité, tofu or drizzled over sautéed veggies such as broccoli, snow peas, carrots or cauliflower.

Using heads of cabbage has a fresher taste than that of bagged coleslaw mixes, but those work too if you are short on time.

Serve alongside noodles, tofu, or other themed cuisine. We had it with garlic sesame noodles, baked tofu and blistered shishito peppers


For the slaw-

  • 1/2 head green cabbage, shredded

  • 1/4 head purple cabbage, shredded

  • 1 carrot, peeled and then use peeler to make thin ribbons

  • 5 mini colored sweet peppers sliced in thin rings, or 1/2 red bell pepper, sliced thinly

  • 1/2 bunch cilantro, de-stemmed and chopped

  • 3 green onions, chopped

  • 1/2 cup chopped peanuts

  • Toasted sesame seeds

For the dressing (also see Peanut Sauce/Dressing)

  • 1 clove garlic, peeled

  • 1/2 inch fresh ginger, peeled

  • 1/3 cup peanut butter, natural unsweetened (if sweetened, omit honey or sugar)

  • Juice of 1 lime

  • 1 T rice vinegar

  • 2 T soy, or tamari sauce

  • 1 t toasted sesame oil

  • 1 T honey or brown sugar

  • 2 T water


  1. Prepare cabbage, carrots, peppers, cilantro and green onions

  2. Combine veggies in a large bowl

  3. Make dressing by putting all ingredients except water in a mini prep processor (or chop garlic and ginger finely and combine ingredients in a small bowl with a whisk)

  4. Add water to thin to desired consistency, or add other liquids (lime, vinegar, soy sauce) to taste

  5. Toss cabbage mix with dressing to coat, but not saturate. If serving immediately, add chopped peanuts and sesame seeds. If saving for later, refrigerate and add garnishes before serving. However, leftovers keep well if all tossed together.

  6. Reserve any extra dressing in tight jar (mason jar works well)

Note #1: To keep vegan, use brown sugar instead of honey.

Note #2: Sugar and honey is optional, omit if trying to keep low carb or low sugar

Note #3: Options: add shelled edamame, avocado, crispy rice noodles, won ton strips or crispy tofu for a more filling salad

Note #4: Garlic- I often peel many cloves of garlic, chop them all in my mini prep and then freeze for later use. It is so easy to pull out and use a teaspoon when needed. Can do similar with ginger. For cilantro, remove large stems and put leaves (with smaller stems) in mini prep or chop. Cilantro does not freeze well, so keep in the refrigerator and use for a few days. When it turns black, you know it's time to throw it out!


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