Cabbage and Peanut Slaw is a great alternative to the heavy, mayo-drenched cabbage. It’s fresh, light, and really flavorful. The perfect foil for BBQ.

This is a lighter, tastier, sweet and spicy version of a coleslaw. Napa cabbage adds a nice twist to the classic slaw of yesteryear’s BBQs. A little honey adds the sweet, and the fresh ginger and red pepper flakes add the spice. It’s easy to make, and gets better the longer the slaw marinates.

Cabbage and Peanut Slaw

Author: Tania Van Pelt
Total Time: 260 minutes
Yield: 10 1x

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Description

A light and tangy version of a cabbage slaw. With tender Napa cabbage and roasted peanuts, it’s sure to please everyone.

Ingredients

Scale

Slaw

2 pounds napa cabbage (quartered, cored and very thinly sliced in 1/8-inch ribbons)
3 large carrots (shredded or cut into matchsticks)
1 seedless cucumber (cut in half lengthwise and thinly sliced)
1 cup green onions or scallions (green and white parts, thinly sliced on the bias)
1 cup roasted peanuts (coarsely chopped)
¼ cup fresh mint (chopped)
¼ cup fresh cilantro (chopped)

Dressing

¼ cup fresh lime juice
4 teaspoon honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon soy sauce or tamari
1 inch chunk of fresh ginger (peeled and grated)
¼ cup canola or safflower oil
1 tablespoon plus 2 teaspoons toasted sesame oil
1 teaspoon crushed red pepper
Fine sea salt (to taste)

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Instructions

In a very large bowl, toss together the cabbage, carrots, cucumber, green onions, peanuts, mint and cilantro; set aside.
In a small bowl whisk together the lime juice, honey or maple syrup, rice vinegar and soy sauce until sweetener is dissolved. Add ginger, canola oil, sesame oil and crushed red pepper. Whisk again until the oils are incorporated. Drizzle dressing over salad and toss well. Add salt to taste, and toss again. Chill, covered, for up to 4 hours before serving.

Prep Time: 20 minutes
Cook Time: 240 minutes