You may know how much I love a crunchy slaw. I usually go for a creamy oil or mayo-based slaw, but sometimes I like to change things up with my favorite mega-flavorful peanut sauce on crunchy cabbage. This salad is versatile, a bit spicy, gingery, and creamy. Feel free to make substitutions or additions. Try adding in mung bean sprouts, quinoa, or mango!
Servings: 4
Ingredients*
Veggies
- 1 purple or green cabbage, finely shredded or both!
- 1 bunch kale, finely shredded
- 1 cucumber chopped
- 2-3 carrots grated
- 1 red pepper sliced
Protein & Fat
- 1/4 cup dry roasted peanuts or cashews 2 oz
- 1/2 cup shelled edamame 4 oz
Peanut Dressing
- 1/2 cup peanut butter, almond butter, or dry roasted peanuts 4 oz
- 1 Tbsp fresh ginger 0.5 oz
- 1 clove garlic
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp rice vinegar
- 1/4 tsp chili garlic sauce
- 1 lime juiced
- 1/2 cup coconut milk 4 oz
Seasonings
- 1 cup of fresh cilantro basil, or mint, chopped (use one, two, or all three!)
Instructions
Peanut Dressing
- Blend all ingredients in a small blender cup, or in a small jar with an immersion blender.
- Add water or coconut milk, a little at a time, to reach desired pourable consistency.
- Adjust the taste to your liking by adding in more condiments such as chili oil, lime juice, ginger, garlic, or chili paste.
Salad
- Add the salad ingredients and seasonings in a large salad bowl. (For extra convenience, you can also buy pre-shredded cabbage.)
- Pour the dressing on the salad and toss it all together until well mixed.
- Divide into four servings and garnish with additional nuts and herbs, if desired.
Notes
- My favorite brand of Chili Garlic Sauce
- My favorite brand of Rice Vinegar
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.
