Prep Time 15 mins
Rest Time 10 mins
Total Time 25 mins
Cooking Method:
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Servings: 4
Best Season: Summer
Description

This Crunchy Cabbage Slaw with Ginger Peanut Sauce is a vibrant, refreshing, and nutrient-packed side dish or light meal. Loaded with crisp vegetables and tossed in a creamy, tangy, slightly spicy dressing, it's perfect for summer picnics, meal prep, or a healthy lunch. Quick to make and full of flavor, this slaw is vegan, gluten-free, and absolutely addictive.

Ingredients
    For the Slaw Base:
  • 2 cups green cabbage (thinly sliced)
  • 1 cup red cabbage (thinly sliced)
  • 1 cup carrots (julienned or grated)
  • 1 red bell pepper (thinly sliced)
  • 3 stalks scallions (sliced thinly)
  • 0.25 cup cilantro (chopped)
  • 0.25 cup roasted peanuts (roughly chopped, for garnish)
    • For the Ginger Peanut Sauce:
  • 0.25 cup peanut butter (creamy, unsweetened)
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tbsp maple syrup (or honey)
  • 1 tsp toasted sesame oil
  • 1.5 tsp fresh ginger (grated)
  • 1 clove garlic (minced)
  • 2 tbsp 2–3 warm water (to thin the sauce as needed)
Instructions
    Prepare the Vegetables
  1. 1
    Using a sharp knife or mandoline slicer, thinly slice the green and red cabbage. Julienne or shred the carrots, thinly slice the red bell pepper, and chop the scallions and cilantro. Place everything into a large mixing bowl.
    2. Make the Ginger Peanut Sauce
  2. 2
    In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, grated ginger, and minced garlic. Gradually add warm water, one tablespoon at a time, until the sauce reaches a pourable consistency.
    3. Combine and Toss
  3. 3
    Pour the ginger peanut sauce over the prepared vegetables. Use tongs or clean hands to toss everything together until the vegetables are well coated with the sauce.
    4. Let It Rest (Optional)
  4. 4
    Allow the slaw to sit for about 10 minutes at room temperature. This helps the flavors meld and the cabbage soften slightly while retaining crunch.
    5. Garnish and Serve
  5. 5
    Sprinkle the slaw with chopped roasted peanuts and extra cilantro before serving. Enjoy as a side dish or a light main course.
Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly over time but remain flavorful.

Make it Spicy: Add a teaspoon of sriracha or chili flakes to the dressing if you like heat.

Nut-Free Option: Substitute sunflower seed butter for peanut butter and omit the peanuts.

Add Protein: Turn this into a meal by adding grilled tofu, tempeh, shredded chicken, or edamame.

Meal Prep Tip: Prep and store the sauce separately if making in advance. Mix just before serving for best crunch.

Keywords: Healthy, Vegan, Quick, Meal Prep, Gluten-Free
Read it online: https://petitepanini.com/recipe/crunchy-cabbage-slaw-with-ginger-peanut-sauce-recipe/