Summer is finally upon us and I could not be more excited for backyard games, cookouts, and coleslaw! While I love all things cabbage I’m pretty particular about coleslaw, and have never really enjoyed the typical creamy, sweet slaw dressings. And, yet, even greater than my love for cabbage is my love for all foods Asian or that are made with an Asian twist. Now you can see why this recipe is a win-win for me, and a staple in my recipe box. Even my toddler loves this recipe!
The best part about making a slaw is that there is a lot of room for “play.” Don’t like an ingredient? Take it out. Have extra veggies in your fridge that are about to go bad? Chop ‘em up and add them. Don’t tolerate a dressing ingredient? Substitute it. You really can’t go wrong.
On a side note – I often make the dressing portion of this recipe on its own and use it as a dip for fresh veggies. It keeps in the fridge for a couple weeks, and is a great mid-afternoon snack. I hope you enjoy it as much as I do.
- 3 tbsp rice wine vinegar
- 3 tbsp olive oil
- 3 tbsp creamy peanut butter (natural, unsweetened)*
- 2 tbsp tamari sauce (low sodium)
- 1 tbsp brown sugar
- 1 – 1 1/2 inches fresh ginger, finely grated
- 2-3 cloves garlic, finely grated
- 2 cups purple cabbage, finely sliced
- 2 cups green cabbage, finely sliced
- 2 red bell pepper, finely sliced
- 1 large carrot, julienned
- 3 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- Whisk together rice vinegar, oil, peanut butter, tamari, brown sugar, ginger, and garlic. Set aside.
- Cut up all vegetables into fine pieces and mix in a large bowl.
- Toss with the peanut sauce 30 minutes before serving.
- Slaw can be kept in the fridge for a couple days, but will get a bit watery.
* Substitute other nut or seed butters in the case peanuts are not tolerated.
Click here to download a printable recipe card.