Crunchy Cabbage Slaw w/ Peanut Dressing

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!

Crunchy Cabbage Slaw w/ Peanut Dressing

Veggies | Protein | Fat
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Active Time: 15 minutes
Servings 4



  • 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


  • 1 cup of fresh cilantro, basil, or mint, chopped (use one, two, or all three!)


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.


  • 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.


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