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Asian Slaw with Peanut Ginger Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Salads
Cuisine Asian Fusion
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Slaw
  • 3 cups shredded green cabbage
  • 2 cups shredded red cabbage (optional, for color)
  • 2 medium carrots, julienned or grated
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • ¼ cup chopped fresh cilantro or mint
  • 2 tablespoons toasted peanuts or cashews (for garnish)
  • For the Peanut Ginger Sauce
  • ¼ cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 2–3 tablespoons warm water (to thin the sauce)
  • Optional: a pinch of chili flakes or sriracha for spice

Instructions
 

  • Step 1: Prepare the Vegetables : Shred the cabbage finely using a sharp knife or mandoline. Grate or julienne the carrots for a thin, even texture. Slice the bell pepper and green onions. Add all vegetables to a large mixing bowl.
  • Step 2: Make the Peanut Ginger Sauce : In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, ginger, and garlic. Add 2–3 tablespoons of warm water to thin the sauce until it reaches a pourable consistency. Taste and adjust — add more lime for acidity, soy sauce for saltiness, or honey for sweetness.
  • Step 3: Combine and Toss : Pour the peanut dressing over the prepared slaw. Toss gently but thoroughly so every piece of cabbage and carrot is coated.
  • Step 4: Garnish and Serve : Sprinkle chopped peanuts and fresh herbs on top before serving. For an extra touch, drizzle a little more dressing or a squeeze of lime.