This red cabbage slaw with peanut dressing is a vegan and healthy superstar for your next BBQ party. Great to serve along with roasted vegetables. Furthermore, it’s a great and simple salad to make ahead.
Do you know this feeling if you are buying a whole head of red cabbage, which is enormous, and only need a tiny bit for your sandwich or summer rolls? Therefore I want to show you another way to use red cabbage. Combine it with a peanut dressing, and you have the perfect red cabbage slaw. I love to bring it to one of these parties where everybody has to bring a salad. The chances that somebody else brings a red cabbage slaw with peanut dressing is very low, as most of the people bring the well-known salads like pasta, rice, or quinoa salad. Be the superstar under the salad makers and show your friends something new.
For this recipe, it’s a huge benefit if you have a food processor. Not only to easily shred your cabbage but also to make the peanut dressing. BUT I know not everybody has one at home and therefore I suggest you use peanut butter for the dressing instead of whole peanuts.
Red Cabbage Slaw with Peanut Dressing
Red cabbage slaw on an Asian peanut dressing topped with roasted peanuts. Vegan, healthy, and the superstar at the next BBQ party.
- 500 g red cabbage (about 1/2 head) shredded
- 50 g unsalted peanuts chopped & roasted
- 100 g unsalted peanuts alternative peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp lemon juice
- 1 tbsp coconut blossom syrup alternative: any other natural sweetener
- 2 tsp mustard
- 1 garlic clove
Thinly shred the red cabbage using a food processor or a sharp knife. Set aside.
Chop the peanuts and roast them until golden in a pan. Set aside.
Add all ingredients for the peanut dressing to a food processor and blend until you have a creamy sauce. I like if the dressing is still a bit crunchy and therefore don't mix it super smooth.
Mix the shredded cabbage with the peanut dressing and top it with the chopped and roasted peanuts.
- You can serve your red cabbage slaw immediately or leave it in your fridge for a few hours until serving. It's a great salad to make ahead and bring with you to a party.
- If you don't have a food processor, use peanut butter for the dressing.