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Donna R. Luis

Crispy Asian Peanut Coleslaw

A colorful, crunchy cabbage slaw tossed in a creamy peanut dressing flavored with lime juice, ginger, garlic, soy sauce, and toasted sesame oil. Snap peas, red pepper, salted peanuts, and cilantro add freshness, color, and texture. The entire recipe comes together in 15 minutes without cooking.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Coleslaw
  • 8 ounces shredded purple cabbage 3 cups
  • 8 ounces shredded green cabbage 3 cups
  • 1 cup sliced snap peas
  • ½ red pepper thinly sliced
  • ⅓ cup salted peanuts
  • ½ cup cilantro
For the Peanut Dressing
  • 4 tablespoons smooth all-natural peanut butter
  • 2 tablespoons lime juice
  • 1 teaspoon soy sauce
  • 1 teaspoon finely minced ginger
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic finely minced
  • 2 tablespoons water

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • sharp knife
  • Mixing spoon or whisk
  • Salad tongs

Method
 

  1. Combine the Vegetables: Add the shredded purple cabbage, shredded green cabbage, sliced snap peas, thinly sliced red pepper, salted peanuts, and cilantro to a large bowl.
  2. Make the Dressing: In a small bowl, combine the smooth all-natural peanut butter, lime juice, soy sauce, finely minced ginger, toasted sesame oil, finely minced garlic, and water, mixing until the dressing ingredients are well combined.
  3. Dress the Coleslaw: Pour the prepared peanut dressing over the vegetables in the large bowl.
  4. Toss to Coat: Toss the vegetables thoroughly so the dressing is distributed evenly throughout the cabbage, snap peas, red pepper, peanuts, and cilantro.
  5. Serve Immediately: Serve the coleslaw right away to preserve the fresh, crisp texture of the vegetables.

Notes

  • Keep the purple and green cabbage shredded evenly so the dressing can coat the vegetables consistently.
  • Slice the snap peas and red pepper thinly to maintain the slaw’s crisp, easy-to-eat texture.
  • Use smooth all-natural peanut butter so the dressing blends smoothly with the lime juice, soy sauce, sesame oil, ginger, garlic, and water.
  • Toss the dressing through the vegetables shortly before serving to retain their fresh crunch.
  • The salted peanuts add both texture and savory flavor, so use the specified salted peanuts rather than leaving them out.