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
