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Cabbage Carrot Edamame Asian Salad

ByGrace
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I’ve been making this slaw on repeat lately and I’m still not sick of it. Even my Italian mom, who isn’t used to eating raw cabbage, loves it and went back for seconds!

The secret to a good slaw is all in the dressing, and this peanut dressing is the bomb. It’s creamy, gingery, a little tangy, and coats all of those crunchy vegetables. Plus, the whole thing comes together in about 20 minutes. You can make it ahead for meal prep, bring it to a cookout, or throw it together when you don’t feel like cooking.

Why You’ll Love This Recipe

  • Lots of crunch. Cabbage, carrots, red bell pepper, peanuts, and sesame seeds give you plenty of texture in every bite.
  • That peanut dressing! Peanut butter, fresh ginger, coconut aminos, and rice vinegar make a creamy, flavorful dressing without a long list of ingredients.
  • Easy to make ahead. You can prepare the slaw the night before and keep the peanuts and sesame seeds separate until closer to serving so they stay crunchy.
  • Add more herbs, peanuts, or sesame seeds if you like extra crunch and flavor.

Ingredient Notes

  • Cabbage: Thinly slice the cabbage so you get a little bit in every bite without big, heavy pieces. It makes the slaw easier to eat and helps the dressing coat everything.
  • Edamame: Make sure it’s cooked and drained really well before adding it to the slaw.
  • Pickled red onions: Drain these well too so you don’t add a lot of extra liquid to the slaw.
  • Peanut butter: This is the base of the dressing and gives it that creamy peanut flavor.
  • Fresh ginger: Adds so much flavor to the dressing. Add more if you love ginger as much as I do.
  • Coconut aminos: Adds a little saltiness and sweetness to the peanut dressing.
  • Seasoned rice vinegar: Adds acidity and a little sweetness to balance the peanut butter.

Recipe Tips

  • If using soy sauce instead of coconut aminos, taste the dressing before adding any sea salt.
  • Adjust the dressing as needed. If your peanut butter is especially thick, add a little more water until the dressing is creamy and easy to toss with the vegetables.
  • Save some of the crunch for the end. If you’re making the slaw ahead, add the peanuts and sesame seeds closer to serving.
  • I like plenty of texture and herbs, so add another tablespoon or two of peanuts, sesame seeds, cilantro, or chives if you want more in every bite.

Cabbage Carrot Edamame Asian Slaw

This crunchy cabbage carrot edamame Asian slaw is tossed with a creamy peanut ginger dressing and loaded with fresh herbs, peanuts, and sesame seeds. It comes together in about 20 minutes and is great for meal prep, cookouts, or as an easy side.
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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

  • Large mixing bowl
  • Small bowl
  • Whisk or fork
  • Chef's knife
  • 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. Add another tablespoon or two of peanuts, sesame seeds, cilantro, or chives if you want even more crunch and herbs.
  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

  • Cucumber, radishes, or another bell pepper for more crunch.
  • Jalapeño or red pepper flakes for more heat.
  • More fresh ginger for a stronger ginger flavor.

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