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The Little Ferraro Kitchen

The Little Ferraro Kitchen

World Cuisine, Made Easy

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Home » Crunchy Asian Cabbage Slaw with Peanut Dressing

Crunchy Asian Cabbage Slaw with Peanut Dressing

by Samantha · 2 Comments

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Introducing you to my new favorite crunchy addiction. Today is the start of Purim, and as I am supposed to be drinking like a fish (pineapple ginger mojito, anyone?) and baking hamantaschen all day to celebrate, I, in my most appropriate fashion am going on the other end of the spectrum and sharing this insanely delicious, crunchy, fresh Asian style cabbage slaw.

Crunchy Asian Cabbage Slaw with a sweet, gingery and slightly spicy peanut sauce. This will be your new favorite crunchy salad!

 

We eat a lot of cabbage in this house, sometimes in cabbage roll form or our favorite way is sliced thin and mixed with Greek yogurt and lime juice when we have any sort of enchiladas or tacos. I still have yet to try roasted cabbage and I hear that roasting it makes the cabbage crispy and charred on the outside with a gorgeous caramelized flavor, so I can’t wait to try it that way!

With all the richer things we have been having lately and because it’s been either raining, gloomy or snowing, we are craving some freshness. A leftover half a head of cabbage was the perfect reason to whip up a batch of this crunchy salad and have it for the week. I used my favorite peanut dressing and the same one in my peanut soba noodle with edamame recipe that is always a winner. The combination of creamy peanut butter, spicy sriracha and fresh ginger is a total flavor winner.

Crunchy Asian Cabbage Slaw with a sweet, gingery and slightly spicy peanut sauce. This will be your new favorite crunchy salad!

To leave it extra crisp, make the dressing on the side and toss together right before servings or in the morning when making lunch. It will hold up for the day but may get a bit soggy if left longer.

Also, I used what I had on hand in my fridge and cupboard, but I think this would be delicious with the addition of cubed avocado, diced pineapple or for added protein, shredded chicken.

 

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Crunchy Asian Cabbage Slaw with Peanut Dressing

Prep Time15 mins
Total Time15 mins
Author: Samantha Ferraro

Ingredients

  • 1/2 head green cabbage shredded or sliced thin
  • 1/4 head red cabbage shredded or sliced thin
  • 1 red bell pepper seeded and sliced into thin strips
  • 1/2 cup toasted sliced almonds
  • 1 small bunch fresh cilantro hard stems removed
  • 1 small bunch fresh mint leaves stems removed

Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 1 tsp sriracha
  • 1 tsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 in piece ginger peeled and grated
  • 1 garlic clove grated
  • 1 lime zest and juice
  • Few table spoons water to thin out sauce if needed

Instructions

  • In a large bowl, add together the shredded cabbages, sliced bell pepper, toasted almonds and fresh herbs. Set aside.
  • To make the salad dressing, in a food processor or blender, add together all the dressings ingredients and blend until smooth.
  • You may need to add a bit of water to thin out the consistency. Taste for seasoning and adjust.
  • Spoon dressing over salad and toss to combine. Add about 1/2 of the dressing first and if you need more add as much you'd like.
  • Serve with lime wedges for added freshness.

Notes

This Asian cabbage slaw would be delicious with the addition of cubed avocado, pineapple or shredded chicken for added protein.

 

Crunchy Asian Cabbage Slaw with a sweet, gingery and slightly spicy peanut sauce. This will be your new favorite crunchy salad!

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This post may contain amazon affiliate links which means if you make a purchase after clicking one of those links, I will receive a small commission. As an Amazon Associate I earn from qualifying purchases. Filed Under: Asian + Hawaiian Recipes, Vegetarian Tagged With: cabbage

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Comments

  1. Kimberly@FoodTalko says

    June 25, 2018 at 8:05 am

    This is what dreams are made of. :O

    Reply
    • Samantha says

      June 25, 2018 at 3:48 pm

      Couldn’t agree more!! Thanks Kimberly 🙂

      Reply

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