Crunchy Asian Peanut Slaw Salad
Serves
2–3 as a main, 4 as a side
Time
-
Prep: 20 minutes
-
Cook: none
Ingredients
Salad Base
-
2 cups red cabbage, thinly sliced
-
1 cup green cabbage, thinly sliced
-
1 medium carrot, julienned or grated
-
1 small cucumber, sliced into half-moons
-
½ red bell pepper, thinly sliced
-
½ cup edamame, cooked and cooled
-
¼ cup fresh cilantro leaves
Crunchy Topping
-
¼ cup roasted peanuts, roughly chopped
-
Optional: sesame seeds or crispy wonton strips
Creamy Peanut Dressing
This is the star ⭐
-
¼ cup creamy peanut butter
-
2 tbsp soy sauce (or tamari)
-
1 tbsp rice vinegar or lime juice
-
1 tbsp honey or maple syrup
-
1 tsp fresh grated ginger
-
1 small garlic clove, minced
-
1–2 tbsp warm water (to thin)
-
Optional heat:
-
½–1 tsp sriracha or chili paste
-
Whisk until smooth and pourable.
👉 If it’s too thick, add water 1 tsp at a time.
Instructions
1. Prep the Vegetables
-
Shred cabbages finely for maximum crunch.
-
Slice cucumber and bell pepper thin.
-
Julienne carrots so they blend evenly.
Place everything in a large mixing bowl.
2. Make the Dressing
-
Combine all dressing ingredients in a bowl.
-
Whisk until silky smooth and glossy.
-
Taste and adjust:
-
More honey = sweeter
-
More vinegar/lime = brighter
-
More soy = saltier
-
3. Assemble the Salad
-
Pour dressing over vegetables just before serving.
-
Toss gently until evenly coated.
-
Top with chopped peanuts and cilantro.
Serving Tips
-
Serve chilled or room temperature
-
Perfect with grilled chicken, shrimp, tofu, or salmon
-
Holds well for 24 hours (keep dressing separate if meal-prepping)
Optional Upgrades
🔥 Add protein: rotisserie chicken, grilled tofu, or shrimp
🥭 Add fruit: mango or pineapple slices
🥬 Extra greens: romaine or spinach
🌶 More heat: chili oil drizzle on top
