Our Asian Cole Slaw with peanuts reminds me of one of my family’s favorite salads we get at a local restaurant. It’s crunchy, slightly sweet, packed with fresh ingredients, and so filling. I just know you’re going to love it.
This is the perfect side dish for anything off the grill, like steaks or burgers, but it also pairs well with my Easy Baked Crab Balls Recipe and Hawaiian Garlic Shrimp.
Why you’ll love this recipe
What You Need To Make Our Asian Cole Slaw
- Small cabbage: The main ingredient for this refreshing recipe. We recommend using a crisp green cabbage rather than a softer variant like napa cabbage.
- Medium carrot: Adds crunch, sweetness, and a pop of color.
- Medium daikon or other radish: Adds a sweet, peppery flavor and a pungent note unique to this popular vegetable.
- Bean sprouts: Slightly earthy with a soft crunch. While you might not find bean sprouts in a traditional coleslaw, they’re delicious in an Asian salad or slaw.
- Cilantro: One of the best fresh herbs for summer! Fresh cilantro is perfect for brightening this slaw and adding a hint of citrus.
- Roasted peanuts: Finally, roasting peanuts is a great way to add a savory crunch to this easy recipe or any delicious salad.
For the dressing, you’ll need the following:
- Unsalted creamy peanut butter: A common substitute for sesame dressing or sauce, but no less delicious!
- Lime juice: Adds a zing of tangy citrus flavor.
- Coconut milk: This is the secret ingredient for this slaw’s creamy, vegan dressing.
- Sriracha: Spicy chili flavor with a sweet and sour kick.
- Kosher salt: Add to taste, depending on your preference.
How to Make Asian Slaw
Make the Asian slaw dressing first by combining the peanut butter, lime juice, coconut milk, sriracha, and kosher salt in a large mixing bowl. You will be adding the vegetables to this bowl, so make sure it’s large enough.
Mix until smooth using a whisk. Taste the dressing and adjust the flavor and texture to your tastes.
Wash and dry vegetables.
Remove the cabbage core and discard.
Slice cabbage into thin strips, as finely as possible.
Peel the carrot and grate using a mandoline. Finely chop the cilantro leaves. Peel the daikon and cut into very thin 1-inch-long matchsticks.
Add the shredded cabbage, grated carrot, chopped daikon, and bean sprouts to the bowl of dressing. Add the chopped roasted peanuts and the cilantro. Toss well until the vegetables are coated in the dressing.
Chill the slaw for about 30 minutes for the best flavor.
That’s it! With just a little time in the fridge, this delicious coleslaw will be ready to enjoy.
Substitutions and Variations
- If you can’t find daikon radish at the grocery store, other types of radish can be substituted, including watermelon radish or purple daikon. Smaller radishes should be cut in the longest matchsticks possible.
- If you’d like, you can substitute red cabbage for green cabbage, but be warned that the color tends to bleed when sliced. Savoy and napa/Chinese cabbage can be used as well, but won’t be as crisp.
- For a slightly different taste, a little bit of soy sauce can be used instead of kosher salt, but be aware that it may thin the dressing slightly.
- As this Asian coleslaw recipe features peanuts and peanut butter, we don’t recommend making the recipe without those ingredients. If you’re not a fan of peanuts or have an allergy, you might opt for a flavorful sesame dressing instead.
- Optional garnishes or additions can include chili oil or red pepper flakes for an extra kick, or white/black sesame seeds for added nuttiness and extra texture. Experiment next time to create your own original recipe!
How to Store this Asian Cole Slaw
This crunchy Asian cabbage slaw can keep for up to 5 days, refrigerated in an airtight container. However, the quality may degrade over time, so we recommend enjoying it fresh.
More Asian Dishes
Asian-Inspired Coca Cola Chicken Wings
Egg Fried Rice
Chinese Bourbon Chicken Recipe
Chicken and Steak Stir Fry
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Make the dressing
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Combine the peanut butter, lime juice, coconut milk, sriracha, and kosher salt in a large bowl.
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Mix until smooth using a whisk. Taste the dressing and adjust the flavor to your taste.
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Wash and dry vegetables.
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Remove the cabbage core and discard.
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Slice cabbage as finely as possible.
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Peel the carrot and grate using a mandoline. Peel the daikon and cut into very thin 2 1/2 cm long matchsticks.
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Finely chop cilanto leaves.
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Add the shredded cabbage, grated carrot, chopped daikon, and bean sprouts to the bowl of dressing. Add the chopped roasted peanuts and the cilantro. Toss well so vegetables are coated in the dressing.
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This Asian Cole Slaw is best served the same day, but leftovers are good the next day, too.
Serving: 1 | Calories: 105kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 235mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1393IU | Vitamin C: 27mg | Calcium: 43mg | Iron: 1mg
