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Vegetarian Asian Slaw With Peanut Dressing - Crunchy, Fresh, and Full of Flavor

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cups shredded green or napa cabbage
  • 2 cups shredded red cabbage (or more green)
  • 2 medium carrots, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 cup shelled edamame, cooked and cooled (optional but recommended)
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup roasted peanuts, roughly chopped (plus more for topping)
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1–2 tablespoons maple syrup or honey (to taste)
  • 2 tablespoons fresh lime juice (plus zest if you like)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fresh grated ginger
  • 1 small garlic clove, finely grated
  • 2–4 tablespoons warm water, to thin as needed
  • Optional heat: 1/2–1 teaspoon sriracha or a pinch of red pepper flakes

Method
 

  1. Prep the veggies: Add the cabbages, carrots, bell pepper, green onions, edamame, and cilantro to a large bowl. Toss to combine.
  2. Make the dressing: In a jar or small bowl, whisk peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, and garlic. Add warm water a little at a time until smooth and pourable.
  3. Adjust to taste: Add sriracha for heat, more lime for brightness, or maple syrup for balance. It should taste bold and slightly tangy.
  4. Toss the slaw: Pour most of the dressing over the veggies and toss until everything is lightly coated. Add more dressing as needed.
  5. Finish and serve: Sprinkle with chopped peanuts and any add-ins. Serve right away for maximum crunch.
  6. For a heartier bowl: Top with baked tofu or extra edamame and a squeeze of lime.