Hi friends! Today I am sharing a delicious and colourful healthy Asian Slaw with Peanut Dressing. It’s finally summer time in Toronto, and with this warm weather I am craving light, crunchy and fresh salads. Hands down, this healthy asian slaw hits the spot for summer salads.
I love this asian coleslaw recipe because it’s crunchy and nutty. Made with broccoli and cabbage, and a smooth and creamy peanut butter dressing that’s full of umami flavour. Enjoy for lunch or a light dinner, or serve as a side salad at your next gathering. Certainly, this asian slaw is the perfect salad to bring to a bbq!
Now, let me get right into how to make this colourful crunchy salad. Because I’ve no doubt you and your loved ones will be devouring this recipe like we did.
Asian coleslaw recipe
This recipe is super easy and straight forward to make, using fresh and colourful vegetables and fresh herbs. Which is why I have given it my newbie cook stamp of approval.
Certainly, anyone can make this recipe, and it’s one to be enjoyed by all eaters.
For this recipe you will need:
- red cabbage
- white cabbage
- baby broccoli (or regular)
- green onion
As you can see, the ingredients are simple and straight forward. In fact, I’m sure you’ll be able to find all these ingredients at your local grocery store.
Of course, the recipe can easily be modified/adapted with your favourite crunchy veg, or for what you have on hand. For example, if you don’t have white cabbage, you can substitute for more red cabbage, broccoli, or carrots. Feel free to experiment and test out your favourite blends.
Asian slaw dressing
As for the asian slaw dressing, we’re giving full umami flavour. Made by combining peanut butter with tamari, garlic and ginger. The result is a creamy, smooth and savoury dressing, that’s lightly salted and spicy. I absolutely love this dressing for our asian slaw.
Here’s what you’ll need:
- olive oil
- apple cider vinegar
- tamari (or soy sauce)
- sea salt
- chili flakes
- peanut butter
Mix together in a bowl and you’re ready to pour over your asian slaw.
Asian slaw recipe: Tips & Tricks
Shred your veg
Like all coleslaw recipes, it’s preferable to shred your veg as thinly as possible for optimal texture. Certainly, you can do this by hand; cutting your veg with a sharp knife, and grating your carrots with a box grater. However, my preference is to use a food processor. It’s quicker and easier.
I try my best not to recommend too many gadgets in the kitchen. Call me a minimalist, but I hate single use gadgets that take up precious cupboard space, only to be dusted off twice a year.
However, a food processor is a multi-use tool that I use weekly. Like my blender, it’s a beloved sous-chef that saves me time in the kitchen.
Fortunately, there’s lots of ways to use food processors apart from just shredding and grating. Additionally, I love using it to make hummus and no-bake desserts. Check out this article by SELF for all the ways you can use a food processor.
All-in-all, I highly recommend using a food processor to slice and grate your veg. It will speed up time and give you quality thinly sliced veg for premium texture.
However, as mentioned above. You can totally do this by hand, slicing the cabbage with a sharp knife, and grating the carrots with a box grater.
Prep in advance
It’s good to know that this salad can be prepped hours in advance! Unlike spinach or other leafy greens, the veg in this dish is sturdy and will withstand dressing for many hours. This makes asian slaw a great dish for bbq’s or entertaining.
So, feel free to prep this salad in advance, and rest assured that it will taste just as good if not better hours later.
How long does asian slaw keep?
Asian slaw will keep for many hours, and also makes delicious next day leftovers! So feel free to make up a big batch to enjoy throughout the day for your loved ones to enjoy whenever they’re hungry.
Other recipes you might like
If you’re digging this recipe, you might also like these salad dishes:
- lemon vegan pasta salad
- kale and quinoa salad
- black bean and corn salad
- vegan thai noodle salad
- quinoa chickpea salad
- moroccan carrot and chickpea salad
So there we have it, a deliciously crunchy and colourful, fresh and flavourful asian coleslaw recipe with peanut dressing. Enjoy for a side dish or light lunch, and bring to bbq’s and potlucks for a coleslaw that everyone will be raving about. Certainly, is nothing more gratifying than a gathering where everyone is talking about your coleslaw!
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Asian Slaw with Peanut Dressing
- 2 cups red cabbage shredded
- 2 cups white cabbage shredded
- 1 cup carrots grated (about 2 carrots)
- 1 cup broccolini (or traditional broccoli florets) chopped
- 1 cup cilantro finely chopped
- 1/2 cup parsley finely chopped
- 1/4 cup peanuts chopped
- 4 green onions
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup peanut butter
- 1 clove garlic finely chopped
- 1 tbsp tamari or soy sauce, or coconut aminos
- 1 tbsp agave
- 1 tbsp ginger fresh, grated
- 1/2 tsp sea salt
- 1/4 tsp chili flakes
- Using a food processor, thinly slice red and white cabbage, and grate carrots. (Alternately, thinly slice cabbage with a sharp knife and grate carrot with a box grater). Finely chop the broccoli florets, cilantro, parsley and peanuts. Thinly slice green onion. Add everything to a large mixing bowl.
- In a separate smaller bowl combine dressing ingredients: olive oil, apple cider vinegar, peanut butter, garlic, tamari, agave, ginger, sea salt and chili flakes. Whisk to combine.
- Pour dressing over slaw and toss to combine. Chill in fridge until ready to serve.
VEGAN – GLUTEN-FREE – REFINED SUGAR-FREE