Description
A delicious, crunchy slaw tossed in a creamy peanut dressing. Perfect as a side or light meal!
Ingredients
Scale
- ⅓ cup unsweetened unsalted natural peanut butter
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lime juice (about ½ a lime)
- 2 tablespoons coconut aminos
- 3 cloves garlic (minced)
- 2 teaspoons freshly grated ginger
- 2 teaspoons honey
- 1 teaspoon sriracha (optional)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 4 cups thinly shredded green cabbage
- 4 cups thinly shredded red cabbage
- 2 cups shredded carrots (about 3 large carrots)
- 1 large red bell pepper (thinly sliced)
- 12 oz. frozen shelled edamame (thawed and drained)
- 1 cup chopped green onions (about 6 green onions)
- 1 cup chopped fresh cilantro
- ⅓ cup roasted unsalted peanuts (roughly chopped)
- ¼ cup toasted sesame seeds
Instructions
- In a small bowl, add the peanut butter, sesame oil, rice vinegar, lime juice, coconut aminos, garlic, ginger, honey, sriracha, salt, and pepper. Whisk to combine until smooth.
- If the dressing is too thick, add warm water in 1 tablespoon increments until you’ve reached your desired consistency. Set aside.
- In a large bowl, add the cabbage, carrots, and bell pepper. Toss to combine, massaging the dressing into the veggies until the cabbage softens just slightly.
- Add ½ of the dressing and toss again to combine.
- Add the edamame, green onions, cilantro, peanuts, and sesame seeds. Toss once more to combine.
- Serve alongside the protein of your choice! This will last in the fridge for up to 5 days.
Notes
- This slaw pairs well with grilled chicken or tofu.
- For a spicier kick, add more sriracha to the dressing.