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Crunchy Peanut Slaw

April 5, 2011

This may be my go to Asian slaw, because it’s so simple to make, especially if you use a bag of shredded cole slaw mix.

miso glazed chicken with asian slaw

It’s light, fresh and goes great with Asian dishes or other grilling dishes for the summer.  I modified it a big to reduce the oil it calls for and lighten it up.  This recipe is adapted from The Kitchn and serves 8.


1 medium head green cabbage, outer leaves removed, or 1 bag shredded cole slaw mix

3/4 c roasted, unsalted peanuts

1 bunch green onions

1 c chopped cilantro (about two big handfuls unchopped)

Salt and pepper

1/4 c canola or vegetable oil

3 T rice vinegar

1 T sugar (or more, to taste)

1 T sesame oil

1 t soy sauce (or more, to taste)


Shred the cabbage very finely.  The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.

Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.

Toss with the cabbage. Garnish with a few more peanuts and serve.

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