Easy Asian peanut slaw with red and green cabbage, shredded carrot tossed in a luscious sesame, peanut dressing with a touch of ginger and lime.
Servings6 people
Calories134kcal
Ingredients
- 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
Peanut 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:
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In a mixing bowl whisk together the peanut butter, lime juice, coconut milk, soy sauce, maple syrup, ginger, pepper flakes and sesame seeds. Whisk together until a smooth and creamy consistency is achieved.
Make the Slaw:
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Add the shredded cabbage, carrot and scallions to large mixing bowl and set aside.
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Pour the dressing over the top of the veggies. Toss to coat well, adjust seasonings to taste and serve promptly or store in refrigerator until ready to serve.
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Optional: Garnish with fresh cilantro, black sesame seeds or salted chopped peanuts for some crunch.
Notes
- I used a mandolin to shred the cabbage and a julienne peeler to make ribbons out of my carrot. Alternatively you can use your food processor with the shredding attachment or just go for a pre-shredded store bought vegetable mix.
- You can slice all your ingredients and prepare the dressing but DO NOT toss the slaw until ready to serve so it is perfectly crunchy.
- Brussels sprouts make a great replacement for cabbage in most recipes so feel free to use them here.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Sodium: 327mg | Potassium: 329mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2302IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 1mg