Crunchy Asian-Style Cabbage & Carrot Slaw

Fresh, crunchy, colorful, and coated with a sweet-savory sesame dressing. The photo appears to include cabbage, purple cabbage, carrots, cucumber, herbs, and peanuts.

 Ingredients — Serves 4–6

For the salad

• 4 cups finely shredded green cabbage
• 1½ cups shredded purple cabbage
• 1½ cups julienned carrots
• 1 cucumber, thinly sliced or julienned
• ¼ cup chopped fresh cilantro
• 2–3 green onions, sliced
• ⅓ cup roasted peanuts, chopped
• 1 tbsp sesame seeds

For the dressing

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1½ tbsp honey or maple syrup
• 1 tbsp sesame oil
• 1 tbsp peanut butter
• 1 tbsp lime juice
• 1 small garlic clove, minced
• 1 tsp grated fresh ginger
• ½ tsp chili flakes, optional
• 1–2 tbsp water, as needed

 Method

1. Prepare the vegetables: Shred both cabbages and carrots. Slice the cucumber and green onions.
2. Make the dressing: Whisk soy sauce, rice vinegar, honey, sesame oil, peanut butter, lime juice, garlic, ginger and chili flakes until smooth. Add a little water if it’s too thick.
3. Combine: Place all vegetables, cilantro, peanuts and sesame seeds in a large bowl.
4. Dress: Pour the dressing over the vegetables.
5. Toss well: Mix thoroughly until everything is evenly coated.
6. Chill: Refrigerate for 15–30 minutes before serving for better flavor and crunch.
7. Serve: Sprinkle with extra peanuts, sesame seeds and cilantro.

 Approximate Nutrition

Per serving, assuming 6 servings:

• Calories: ~220 kcal
• Protein: ~6 g
• Carbohydrates: ~22 g
• Fat: ~12 g
• Fiber: ~5 g
• Sugar: ~12 g
• Sodium: ~650–800 mg

Nutrition varies depending on the soy sauce, peanut butter and amount of dressing used.

 Allergens

Contains: peanuts, sesame, and soy.
For a nut-free version, replace peanuts with roasted sunflower seeds or pumpkin seeds and use a nut-free seed butter instead of peanut butter.

 Q/S

Q: Can I make it ahead?
Yes. Prepare the vegetables and dressing separately up to 1 day ahead and combine shortly before serving.

Q: Can I make it without peanuts?
Yes. Sunflower seeds or pumpkin seeds work very well.

Q: Is it spicy?
Not necessarily. Skip the chili flakes for a mild version.

Q: Can I use Greek yogurt instead of peanut butter?
Yes, although it will make the dressing creamier and change the flavor.

Q: How long does it keep?
Once dressed, it’s best within 1–2 days. Keep refrigerated.

Q: What can I serve it with?
It’s excellent with grilled chicken, salmon, shrimp, beef, tofu, or as a filling for wraps and sandwiches.