Hey, want a crunchy, tangy salad that feels fancy but takes zero culinary heroics? I got you. I first made this Easy Asian Peanut Slaw on a lazy weeknight when I refused to microwave another sad dinner, and it saved the evening. If you like bold flavors and no-sweat recipes, this slaw will become your new go-to, IMO — and if you want a heartier skillet idea with similar flavors, check out this Asian-inspired beef and cabbage skillet I love for busy nights.
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Ingredient and Method
I keep the ingredient list short and the method even shorter so I actually make this week after week. The ingredients below give you bright crunch and umami-rich peanut flavor, and the step-by-step section shows you how to pull it together in about 10 minutes. Trust me, you will enjoy the speed and the payoff.
Why You’ll Love This Recipe
- Super quick prep — you toss and go in under 15 minutes.
- Big crunch and big flavor — the peanut dressing plays well with cabbage and carrot.
- Flexible — you can easily add protein or swap ingredients based on what’s in your fridge.
- Great make-ahead — the flavors meld nicely if you let it rest, but it still shines fresh.
Ingredients You’ll Need
- Red cabbage, shredded
- Green cabbage, shredded
- Carrot, shredded
- Peanut butter (creamy works best for a smooth dressing)
- Sesame oil
- Soy sauce (or tamari for gluten-free)
- Ginger, minced
- Lime juice (fresh if you can)
- Salt
- Pepper
How to Make (Step-by-Step)
Step 1: Prep the Veggies
Start by shredding your red cabbage, green cabbage, and carrot into thin ribbons. I use a box grater when I’m lazy and a knife when I feel like pretending I meal-prepped on purpose. Toss everything into a large bowl so you have room to mix.
Step 2: Whisk the Dressing
In a separate bowl, whisk together peanut butter, sesame oil, soy sauce, minced ginger, lime juice, salt, and pepper until smooth. I add a splash of warm water if the peanut butter makes the dressing too thick. Taste and tweak — add more lime for brightness or soy for salt.
Step 3: Combine and Toss
Pour the dressing over the cabbage mixture and toss well to coat every crunchy piece. I use tongs to make sure the dressing reaches the bottom of the bowl, and then I press gently so everything absorbs a bit. If you like the slaw saucier, add another tablespoon of dressing.
Step 4: Serve or Chill
Serve the slaw immediately for maximum crunch, or let it chill in the refrigerator for 30 minutes to enhance the flavors. I usually let it sit for a while because the cabbage softens a touch and the peanut dressing gets deeper and more rounded. Either way, it stays delicious.
Pro Tips for the Best Results
- Use a mix of cabbages for color and texture contrast. The red cabbage gives a sweet crunch and color pop.
- Warm the peanut butter slightly to make whisking easier and avoid lumps.
- Adjust acidity and salt gradually — add lime and soy in small increments until the balance feels right.
- Chill for 30 minutes if you want fuller flavor; eat right away if you crave crunch.
- FYI, toasted sesame oil has a strong flavor; a little goes a long way.
Fun Variations & Topping Ideas
Variations:
I like to switch things up when I get bored. Try adding corn for sweetness, toss in crumbled sausage for a meaty twist, or use the slaw as a crunchy base for a loaded potato soup garnish to add texture and contrast. Ever thought slaw could moonlight as comfort-food support? It can.
Toppings:
- Bacon (crispy)
- Cheddar cheese (shredded)
- Green onions (sliced)
- Sour cream (a dollop for creaminess)
Storing and Reheating
Store your slaw in an airtight container in the refrigerator and eat it within 3–4 days for best texture. I separate any extra dressing if I plan to keep it more than a day to avoid too much sogginess. If you want to reheat something with the slaw, warm the main dish and add chilled slaw right before serving to preserve crispness.
Frequently Asked Questions (FAQ)
How long will this slaw stay fresh?
Store the slaw in an airtight container and enjoy it for up to 3–4 days. I find the texture changes after the second day but the flavor stays good, so plan accordingly.
Can I make the dressing ahead of time?
Yes, you can whisk the peanut dressing and store it in the fridge for up to a week. Shake or whisk it again before use because the oil may separate; I usually warm it briefly to reincorporate it.
Can I swap peanut butter for something else?
You can try almond or cashew butter, but the flavor changes noticeably. If you have a peanut allergy, use a seed butter (like sunflower seed butter) and add a touch more lime and soy to balance the new flavor profile.
Conclusion
This Easy Asian Peanut Slaw gives you crunchy texture, bold peanut-lime flavor, and truly minimal fuss — perfect for weeknights or impromptu gatherings. I hope you try it, tweak it, and make it your own; then come back and tell me how you made it better (or funnier). If you want another creamy-peanut take with similar vibes, check out this Asian Slaw Recipe (with Creamy Peanut Dressing!) – Cooking Classy for more inspiration. Please leave a comment and a rating if you try the recipe — I actually read them and they make my day.
Easy Asian Peanut Slaw
Ingredients Â
MethodÂ
- Shred the red cabbage, green cabbage, and carrot into thin ribbons and place them in a large bowl.
- In a separate bowl, whisk together the peanut butter, sesame oil, soy sauce, minced ginger, lime juice, salt, and pepper until smooth. Add warm water if necessary to adjust thickness.
- Pour the dressing over the cabbage mixture and toss well to coat all the vegetables.
- Serve immediately for maximum crunch or chill in the refrigerator for 30 minutes to enhance flavors.
