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Asian Peanut Slaw

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salads•american•vegan, vegetarian, contains peanuts
25 minutes•6 servings•

Ingredients

  • 4 cups green cabbage – finely shredded
  • 2 cups red cabbage – finely shredded
  • 2 cups carrots – shredded
  • 1 1/2 cups red bell pepper – thinly sliced (~1.5 medium red bell peppers)
  • 1/2 cups scallions – thinly sliced (~2.5 n/a green onions)
  • 1/2 cups fresh cilantro – coarsely chopped
  • 3/4 cups roasted peanuts – roughly chopped
  • 1/2 cups creamy peanut butter
  • 3 tbsp rice vinegar
  • 3 tbsp lime juice – freshly squeezed
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil
  • 2 tbsp light brown sugar – packed
  • 1 tbsp fresh ginger – finely grated
  • 1 garlic – clove, finely grated
  • 1 tsp sriracha
  • 3 tbsp warm water
  • roasted peanuts – roughly chopped (for serving)
  • limes – cut into wedges (for serving)
Asian Peanut Slaw

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, carrots, red bell pepper, scallions, and fresh cilantro.

2. In a separate bowl, whisk together the creamy peanut butter, rice vinegar, lime juice, soy sauce, toasted sesame oil, neutral oil, light brown sugar, fresh ginger, garlic, and sriracha until smooth. Whisk in the warm water until the dressing is glossy and pourable.

3. Add the chopped roasted peanuts to the vegetables. Pour the dressing over the slaw and toss thoroughly until everything is evenly coated.

4. Let the slaw stand for 10 minutes to lightly wilt and meld flavors; it should soften slightly while staying crisp.

5. Toss again, transfer to a serving platter, and top with additional roasted peanuts. Serve with lime wedges for squeezing at the table.

Asian Peanut Slaw is a vibrant, crunchy salad that balances creamy, nutty richness with bright, tangy notes. Finely shredded cabbage and crisp vegetables carry a silky peanut dressing scented with sesame, ginger, and a touch of heat. The result is refreshing yet satisfying, making it equally welcome as a side dish or a light main with bold, layered flavors.

Though inspired by flavors common across East and Southeast Asia—peanut, soy, lime, and sesame—the dish itself is a North American creation that grew out of coleslaw traditions and pantry crossovers. It became popular in potlucks and cookouts as cooks paired classic slaw textures with Asian-style dressings. Over time it has appeared alongside grilled meats, tucked into sandwiches or tacos, and adapted across home kitchens for its versatility and crowd appeal.