Easy Asian peanut slaw with red and green cabbage, shredded carrot tossed in a luscious sesame, peanut dressing with a touch of ginger and lime.
2.5 cups red cabbage shredded
2.5 cups green cabbage shredded
1-2 carrots shredded
3 scallions chopped
1/2 cup fresh cilantro leaves OPTIONAL
1/4 cup creamy peanut butter
1.5 tbsp soy sauce
2 tbsp coconut milk or any plant milk
2 limes juiced
1.5 tbsp maple syrup
1 tbsp fresh ginger root grated
1.5 tbsp sesame seeds
1 pinch red pepper flakes to taste
hot sauce to taste optional
Make the Peanut Dressing:
In a mixing bowl whisk together the peanut butter, lime juice, coconut milk, soy sauce, maple syrup, ginger, pepper flakes and sesame seeds. Whisk together until a smooth and creamy consistency is achieved.
Make the Slaw:
Add the shredded cabbage, carrot and scallions to large mixing bowl and set aside.
Pour the dressing over the top of the veggies. Toss to coat well, adjust seasonings to taste and serve promptly or store in refrigerator until ready to serve.
Optional: Garnish with fresh cilantro, black sesame seeds or salted chopped peanuts for some crunch.
I used a mandolin to shred the cabbage and a julienne peeler to make ribbons out of my carrot. Alternatively you can use your food processor with the shredding attachment or just go for a pre-shredded store bought vegetable mix.
You can slice all your ingredients and prepare the dressing but DO NOT toss the slaw until ready to serve so it is perfectly crunchy.
Brussels sprouts make a great replacement for cabbage in most recipes so feel free to use them here.