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.
- 500 g red cabbage (about ½ head) shredded
- 50 g unsalted peanuts chopped & roasted
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.
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