No-mayo coleslaw just got a serious upgrade, and honestly, I’m obsessed. I’ve never been a big fan of traditional coleslaw but I still wanted something crisp, fresh, and packed with flavor. Enter this version: tossed in a creamy peanut dressing that’s nutty, a little sweet from maple syrup, with a hit of umami from soy sauce and toasty from sesame oil. It clings to the cabbage and carrots in all the right ways, and the crunchy peanuts on top? Chef’s kiss. It’s dairy-free, mayo-free, and honestly, it might be my favorite slaw ever.
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Peanut butter dressing to change your mind on slaw!
This Asian slaw isn’t your sad, soggy side dish that gets pushed to the corner of the plate. It’s fresh, vibrant, and loaded with crunch from two kinds of cabbage, carrots, and scallions. But the real star? The peanut butter dressing. It’s nutty, savory, a little tangy, and just the right amount of sweet. It clings to every bite without drowning the veggies, making this coleslaw next-level good.
Honestly, I could eat this straight out of the bowl, but it’s also the perfect side for grilled dishes, tacos, or even a crunchy topping for sandwiches. Once you try it, you won’t go back to the mayo-heavy versions.
📋Ingredients and notes
I love a crunchy coleslaw, and this mayo-free version with a homemade peanut dressing hits the spot! To make this summer slaw, you’ll need shredded cabbage, carrots, cilantro, scallions, soy sauce, toasted sesame oil, peanuts, garlic, and peanut butter.
Variations & Substitutions
- Carrots. I love using carrots in my coleslaw for both the color and the crunch. Use a julienne peeler or a food processor with the julienne attachment. But you can also buy shredded carrots at the grocery store.
- Scallions. Scallions or green onions are great in this summer coleslaw recipe because they’re fresh, and give that “onion” flavor without overpowering.
- For a tangy coleslaw, add a squeeze of lemon juice or a splash of rice vinegar or apple cider vinegar. Or some red pepper flakes for spiciness.m
- For a nut-free version, swap peanuts for toasted sunflower or pumpkin seeds and use tahini instead of peanut butter.
Shruthi’s Top Tip
Toss the shredded cabbage with ½ teaspoon salt and let it sit for 10 minutes before dressing. This draws out excess moisture, making the cabbage softer without getting soggy.
- Slice the cabbage thin for the best texture. Thick, chunky cabbage makes slaw feel clunky and hard to eat. Slice it thinly and evenly with a mandoline slicer or a sharp knife. But if you’re short on time, you can use a coleslaw mix instead.
- Instead of just tossing, use your hands to gently massage the dressing into the cabbage (similar to how you might massage kale for a kale salad). This softens it slightly and helps the flavors soak in.
- Toasting nuts deepens their flavor and adds crunch. If you’re toasting at home, just pop them in a dry pan over medium heat for 2–3 minutes, stirring until fragrant.
- Let the slaw sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld and makes the texture even better.
📖 How to make no mayo coleslaw
Step 1:
Make the coleslaw dressing. In a mason jar or small bowl, combine peanut butter, soy sauce, toasted sesame oil, minced garilc, salt, lemon juice and maple syrup (if using).
Step 2:
Whisk with a fork (or close the lid and shake) until smooth. If the dressing is too thick, add water 1 teaspoon at a time until it reaches your desired consistency. Taste and adjust before adding to the salad.
Step 3:
In a large bowl, combine the shredded cabbage, carrots, scallions, and cilantro.
Step 4:
Pour the peanut dressing over the vegetables. Use tongs or clean hands to toss everything together until well coated. To get the flavor marinated really well, massage the dressing into the cabbage.
Step 5:
Top with the toasted peanuts and extra cilantro. Chill for at least 30 minutes to let the flavors meld.
🍴 How to serve coleslaw
This vegan coleslaw is my go-to summer side—it’s bright, refreshing, and so good that it’s hard not to serve with everything!
It pairs perfectly with quinoa black bean burgers, pulled jackfruit sandwiches, veggie BLTs, vegan chicken drumsticks, and kimchi grilled cheese. For a heartier dinner option, try it with kimchi mac and cheese or quick fried rice. When I say that goes with everything, I mean it!
🍴Storage and reheating suggestions
For the best crunch, enjoy this coleslaw fresh! Leftovers will stay crisp in the fridge for up to 3 days if you store the slaw and dressing separately in airtight containers. The peanut dressing will keep in the fridge for 1 to 2 weeks, just give it a shake before using.
Freezing coleslaw is not ideal since cabbage tends to get soggy when thawed. But if you must, seal it tightly in a freezer bag, squeezing out any air. To thaw, pop it in the fridge overnight or run cold water over the bag. Pro tip: dress it after thawing to keep it from getting watery.
🍴 Other vegetarian summer recipes
If you like this recipe, check out my other summer recipes:
Grilled Asparagus (in Foil)
Black Bean Quinoa Burger
Kimchi Grilled Cheese
Sweet and Spicy Pickled Onions
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Asian Summer Slaw
Ingredients
Coleslaw
- ½ cup toasted peanuts, substitute any mixed nuts of choice
- 2 cups red cabbage, shredded thinly
- 2 cups green cabbage, shredded thinly
- 1 cup carrots, julienned
- 3 scallions, chopped
- 2 tablespoons cilantro, chopped (chiffonade)
Homemade coleslaw dressing
- ¼ cup peanut butter
- 3 tablespoons soy sauce , substitute with tamari for gluten-free
- 2 tablespoons toasted sesame oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- 1 teaspoon lemon juice, optional, for acid
- 1 teaspoon maple syrup, optional, for sweetness
Instructions
- Optional, but recommended: Preheat the oven to 350°F (175°C).Spread peanuts on a baking sheet in a single layer. Roast for 8–10 minutes, stirring once halfway through. Let them cool, then roughly chop for garnish.
Prepare the vegetables
- Shred the cabbage into thin strips using a mandoline, food processor, or sharp knife. Optional, but recommended: Toss the shredded cabbage with ½ teaspoon salt and let it sit for 10 minutes before dressing. This draws out excess moisture, making the cabbage softer without getting soggy.
- Julienne the carrots with a julienne peeler, box grater, or food processor. Chop the scallions and cilantro (set aside a little cilantro for garnish). Alternatively, use store-bought slaw mix.
- In a mason jar or small bowl, combine peanut butter, soy sauce, toasted sesame oil, minced garilc, salt, lemon juice and maple syrup (if using). Whisk with a fork (or close the lid and shake) until smooth. If the dressing is too thick, add water 1 teaspoon at a time until it reaches your desired consistency.
- In a large mixing bowl, combine the shredded cabbage, carrots, scallions, and cilantro. Pour the peanut dressing over the vegetables. Use tongs or clean hands to toss everything together until well coated. To get the flavor marinated really well, massage the dressing into the cabbage.
- Top with the toasted peanuts and extra cilantro. Chill for at least 30 minutes to let the flavors meld.
Notes
- Thick cabbage can feel tough and overpowering. For the best crunch, slice as thin as possible using a mandoline, sharp knife, or food processor. Pre-shredded coleslaw mix is a great shortcut, but fresh-cut cabbage stays crisper longer.
- Instead of just tossing, use your hands to gently massage the dressing into the cabbage. This softens the cabbage slightly, helping it absorb flavor while keeping it crunchy.
- Peanut butter brands vary in thickness—if the dressing is too thick, add warm water 1 teaspoon at a time to thin it. Want more tang? Add extra lemon juice. Need more balance? A touch more maple syrup or honey does the trick.
- Customize the dressing:
- For a spicy kick: Add ½ teaspoon chili flakes or a drizzle of sriracha.
- For extra crunch: Toss in crushed peanuts or sesame seeds before serving.
- For a protein boost: Add crispy tofu or shelled edamame.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This turned out SO crunchy and delicious!! I used pre-shredded ingredients to save time. Going to be a repeat recipe!
I made this today and added some leftover jasmine rice and it was absolutely incredible!!!! Yes to the lemon and maple syrup and yes to some sriracha on top at serving, please!! Thanks for this one!!
Thank you so much for sharing back, glad you loved it!
Made this as written and wasn’t a huge fan. Added the juice of half a lemon and a tbsp of maple syrup and it got dramatically better. Will make again.
Thanks for the note on adding lemon and maple syrup – great if you’re looking for additional acid and sweet notes. I’ve added this in the optional ingredients section!