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Crunchy Asian Cabbage Slaw with Peanut Ginger Dressing

ByGrace
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This Asian cabbage slaw is crunchy, colorful, and made with cabbage, carrots, edamame, fresh herbs, and a creamy peanut ginger dressing. It comes together in about 20 minutes and makes an easy side dish for weeknight dinners, cookouts, or meal prep.

Ingredient Notes

  • Edamame: Use cooked, shelled edamame and drain it well before adding it to the slaw.
  • Pickled red onions: Drain them well so you don’t add extra liquid to the slaw.
  • Coconut aminos: Soy sauce works too, but it will be saltier.

Recipe Tips

  • If your peanut butter is especially thick, add a little more water until the dressing is easy to toss with the vegetables.
  • If making the slaw ahead, wait to add the peanuts and sesame seeds until closer to serving so they stay crunchy.

Crunchy Asian Cabbage Slaw with Peanut Ginger Dressing

This crunchy Asian cabbage slaw is made with cabbage, carrots, edamame, red bell pepper, and pickled red onions with a creamy peanut ginger dressing.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian

Ingredients
  

Slaw
  • 5.2 ounces cabbage (about ½ medium cabbage, thinly sliced)
  • 2 carrots, julienned
  • ½ cup cooked edamame, well drained
  • ½ cup pickled red onions, well drained
  • ½ medium to large red bell pepper, thinly sliced
Peanut Dressing
  • ¼ cup peanut butter, unsalted
  • ¾ teaspoon freshly grated ginger
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon + 1 teaspoon coconut aminos (or soy sauce)
  • 1 tablespoon seasoned rice vinegar
  • 3 tablespoons room-temperature water, plus more as needed
  • sea salt and black pepper, to taste
For Topping
  • 1 tablespoon sesame seeds
  • 1 tablespoon fresh chives, thinly sliced
  • 2 tablespoons unsalted peanuts
  • ½ cup loosely packed fresh cilantro leaves, chopped

You’ll Need

  • 1 Large mixing bowl
  • 1 Small bowl
  • 1 Whisk or fork
  • 1 Chef's knife
  • 1 cutting board

Instructions
 

  1. Add the peanut butter, grated ginger, olive oil, coconut aminos, rice vinegar, and 3 tablespoons water to a small bowl. Whisk until smooth and creamy. If the dressing is thicker than you like, add a little more water.
  2. Add the cabbage, carrots, edamame, pickled red onions, and red bell pepper to a large bowl.
  3. Pour the peanut dressing over the vegetables and toss until everything is evenly coated.
  4. Add the cilantro and chives and gently toss again.
  5. Top with the peanuts and sesame seeds.
  6. Serve right away or refrigerate until ready to serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Serving Ideas

Serve with my Miso Ginger Salmon Steaks or add it to a macro bowl with your favorite protein, rice, greens, and sliced avocado.

Make it Your Own

  • Add cucumber, radishes, or another bell pepper.
  • Add jalapeño or red pepper flakes for some heat.
  • Add extra fresh ginger if you like a stronger ginger flavor.

If you can’t get enough peanut butter, here’s another one might like!

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