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–+ servings
Crunchy Asian Slaw with Peanut Dressing fills a bowl, garnished with fresh green cilantro.

Asian Slaw with Peanut Dressing

5 from 1 vote
Aliana Recipes
Crisp, vibrant, and packed with fresh crunch. This colorful slaw features a savory, rich sauce that comes together in minutes, perfect for busy family weeknights.
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Prep Time 15 minutes
Total Time 15 minutes
Servings:6 people
Course:Dinner
Cuisine:Asian
Calories:210kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 5 cups shredded green cabbage Chop your own for best texture
  • 4 cups shredded red cabbage Chop your own for best texture
  • 2 cups chopped snow peas Cut into bite-sized pieces
  • 6 green onions Thinly sliced
  • ½ cup chopped cilantro Freshly chopped
  • 6 Tablespoons rice wine vinegar For the dressing
  • ¼ cup olive oil For the dressing
  • ¼ cup soy sauce For the dressing
  • 2 Tablespoons brown sugar For the dressing
  • 1 Tablespoon minced garlic For the dressing
  • 2 Tablespoons minced fresh ginger For the dressing
  • ⅓ cup natural peanut butter Can substitute almond butter

Equipment

  • 1 Large bowl For mixing the vegetables
  • 1 Small bowl For whisking the liquids
  • 1 Whisk To emulsify the sauce
  • 1 Knife For chopping vegetables

Method
 

  1. In a small bowl, whisk together the vinegar, oil, soy sauce, brown sugar, garlic, ginger, and peanut butter until completely smooth.
    A metal whisk stirs a thick, smooth brown liquid inside a small ceramic bowl.
  2. In a large bowl, combine the green cabbage, red cabbage, snow peas, green onions, and cilantro.
  3. Pour the desired amount of the liquid over the vegetables and toss gently to coat evenly.
    Hands hold a bowl filled with crisp shredded green and purple cabbage.

Nutrition

Serving: 200g (1 cup)Calories: 210kcalCarbohydrates: 18gProtein: 6gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 450mgPotassium: 350mgFiber: 5gSugar: 9gVitamin A: 15IUVitamin C: 60mgCalcium: 6mgIron: 8mg

Notes

Store the vegetables and liquid separately in the refrigerator for up to three days to maintain the maximum crunch before serving.