Asian Summer Slaw

A refreshing blend of red and green cabbage, crunchy carrots, and scallions, all tied together with a rich, savory dressing. This slaw is perfect for summer barbecues or as a light lunch.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Asian, vegetarian

Calories: 200

Ingredients Method Notes

Ingredients

For the Slaw

2 cups red cabbage, shredded thinly For vibrant color and slight sweetness.
2 cups green cabbage, shredded thinly Classic flavor and crunch; savoy cabbage can be used for a softer texture.
1 cup carrots, julienned Adds sweetness and vibrant color.
3 scallions, chopped Provide a sharp flavor; can substitute with red onion.
2 tablespoons cilantro, chopped (chiffonade) Infuses freshness; omit if not preferred.
½ cup toasted peanuts Adds crunch; can substitute with mixed nuts.

For the Dressing

¼ cup peanut butter Base of the creamy dressing; swap with any nut butter.
3 tablespoons soy sauce For depth; use tamari for gluten-free.
2 tablespoons toasted sesame oil Introduces nuttiness; olive oil can be used but flavor will differ.
3 cloves garlic, minced Offers aromatic depth; garlic powder is an alternative.
½ teaspoon salt Enhances flavor; adjust to taste.
1 teaspoon lemon juice (optional) For acidity; lime juice can replace for a tropical twist.
1 teaspoon maple syrup (optional) Adds sweetness; local honey can be a substitute.

Method

Preparation

Preheat your oven to 350°F (175°C) and spread the peanuts on a baking sheet in a single layer.
Roast the peanuts for 8–10 minutes, stirring once halfway through, until golden. Let cool and chop.
Shred the red and green cabbages, and julienne the carrots. Place them in a large mixing bowl.
Add the chopped scallions and cilantro to the cabbage mixture.

Dressing

In a separate bowl, whisk together peanut butter, soy sauce, sesame oil, minced garlic, salt, and either lemon juice or maple syrup.
Pour the dressing over the slaw mixture and toss until all the vegetables are coated evenly.
Top with chopped roasted peanuts before serving.

Notes

Serve chilled or at room temperature. Store leftovers in an airtight container for up to three days, keeping dressing separate to maintain crunch. Not recommended for freezing due to fresh vegetable texture.