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Overhead shot of bowl of Asian Cabbage Slaw with green onions and limes in the background.
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Asian Cabbage Slaw with Peanut Lime Dressing

This Asian Cabbage Slaw with peanut lime dressing is the perfect side dish! Low fat, gluten free, vegan and so simple to make. Perfect for an easy weeknight meal or cookout and great for meal prep! 
Course Side Dish
Cuisine Asian
Keyword asian cabbage slaw, peanut lime dressing, peanut sesame dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 245kcal
Author Samantha Rowland
Cost $7.69 Recipe/$1.92 Serving

Ingredients

  • 1/2 head green cabbage $1.69
  • 1/2 head purple cabbage $1.70
  • 1/2 medium red bell pepper $0.65
  • 1/2 medium yellow bell pepper $0.65
  • 1/2 cup shredded carrots $0.38

Peanut Lime Dressing

Instructions

  • Chop or shred the green and purple cabbage. Add the cabbage to a large bowl.
  • Chop red and yellow bell pepper into thin bite-size pieces. Add the bell peppers to the bowl with cabbage. 
  • Add the shredded carrots to the bowl with the rest of the veggies.

Peanut Sesame Dressing

  • Combine all the ingredients in a small bowl. Stir well until all the ingredients are fully combined (making sure there are no lumps). 
  • Pour the dressing over the vegetables and stir well 2-3 minutes to ensure all the vegetables are well coated. I use tongs for this.

Notes

Top tips:
  • Time saving tip: Instead of shredding your own cabbage, buy shredded cabbage (cole slaw mix) from the store. 
  • Make the recipe easier: To make this easier and to save time, you can pour all the dressing ingredients into a high speed blender and blend 20-30 seconds to make sure the dressing is well incorporated.
  • Easily double this recipe, but mix it in 2 separate containers. To ensure that all the veggies are coated in the creamy peanut dressing, I would advise you mix it in two separate bowls, or it may be messy trying to stir that much cabbage in one salad bowl.
Store Asian cabbage slaw in the fridge for up to 4 days. Be sure to stir the slaw before serving, as the dressing can fall to the bottom of the bowl when sitting in the fridge.
How to make the Asian slaw ahead of time
  • Make the dressing ahead and store it in the fridge for 7 days.
  • Shred/chop the veggies 1-2 days ahead (or buy pre-shredded cabbage to save time).
  • The day of, combine the dressing and the veggies and allow them to sit in the fridge for 1-2 hours before serving. 

Nutrition

Calories: 245kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Fiber: 8g | Sugar: 12g