Asian Summer Slaw
Servings: 8 side servings
Calories: 244kcal
This easy coleslaw recipe is crisp, crunchy, and tossed in a savory, light, Asian-inspired peanut butter dressing. A game-changing twist on classic slaw!
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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
Calories: 244kcal | Carbohydrates: 16g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 705mg | Potassium: 521mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5044IU | Vitamin C: 62mg | Calcium: 71mg | Iron: 2mg
