Go Back
–+ servings
Red Cabbage Slaw with Peanut Dressing | Aline Made

Red Cabbage Slaw with Peanut Dressing

Red cabbage slaw with an Asian peanut dressing and topped with roasted peanuts. Vegan, healthy, and the superstar at the next BBQ party.
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Print Recipe Pin Recipe
Prep Time :15 minutes
Cook Time :5 minutes
Total Time :20 minutes
Servings : 4
Calories : 347kcal

Ingredients
 

  • 500 g (5.6 cups) red cabbage (about ½ head) shredded
  • 50 g (0.3 cups) unsalted peanuts chopped & roasted

Peanut Dressing

  • 100 g (0.7 cups) unsalted peanuts alternative peanut butter
  • 3 tbsp (3 tbsp) soy sauce
  • 2 tbsp (2 tbsp) rice vinegar
  • 2 tbsp (2 tbsp) sesame oil
  • 2 tbsp (2 tbsp) lemon juice
  • 1 tbsp (1 tbsp) coconut blossom syrup alternative: any other natural sweetener
  • 2 tsp (2 tsp) mustard
  • 1 (1) garlic clove

Instructions
 

  • 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. 

Notes

  • 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.

Nutrition

Calories: 347kcal | Carbohydrates: 22g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Sodium: 822mg | Potassium: 579mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1395IU | Vitamin C: 74.4mg | Calcium: 83mg | Iron: 2.2mg