Quick Asian Peanut Slaw
Quick Asian Peanut Slaw
Ingredients
For the Slaw
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup carrot, shredded
- 1 cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onion, sliced
- 1/4 cup cilantro, chopped
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon sriracha, or to taste
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons chopped peanuts
Instructions
- 1
Prepare the slaw vegetables: In a large mixing bowl, combine the thinly sliced green cabbage, red cabbage, shredded carrot, julienned cucumber, thinly sliced red bell pepper, sliced green onion, and chopped cilantro. Toss gently to combine.
⏱️ 10 min
- 2
Prepare the peanut dressing: In a medium bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, sriracha, and water until smooth and well combined. If the dressing is too thick, add an additional tablespoon of water until it reaches your desired consistency.
⏱️ 5 min
- 3
Combine slaw and dressing: Pour the peanut dressing over the prepared slaw vegetables. Toss thoroughly until all the vegetables are evenly coated with the dressing.
⏱️ 3 min
- 4
Chill and serve: For best results, cover the bowl and refrigerate the slaw for at least 15 minutes to allow the flavors to meld. Before serving, garnish with toasted sesame seeds and chopped peanuts.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Asian Peanut Slaw
Ingredients
For the Slaw
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 1 cup carrot, shredded
- 1 cucumber, julienned
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup green onion, sliced
- 1/4 cup cilantro, chopped
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon sriracha, or to taste
- 2 tablespoons water
For Garnish
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons chopped peanuts
Instructions
- 1
Prepare the slaw vegetables: In a large mixing bowl, combine the thinly sliced green cabbage, red cabbage, shredded carrot, julienned cucumber, thinly sliced red bell pepper, sliced green onion, and chopped cilantro. Toss gently to combine.
⏱️ 10 min - 2
Prepare the peanut dressing: In a medium bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, sriracha, and water until smooth and well combined. If the dressing is too thick, add an additional tablespoon of water until it reaches your desired consistency.
⏱️ 5 min - 3
Combine slaw and dressing: Pour the peanut dressing over the prepared slaw vegetables. Toss thoroughly until all the vegetables are evenly coated with the dressing.
⏱️ 3 min - 4
Chill and serve: For best results, cover the bowl and refrigerate the slaw for at least 15 minutes to allow the flavors to meld. Before serving, garnish with toasted sesame seeds and chopped peanuts.
⏱️ 2 min