Spicy Peanut Coleslaw
I’ve never been real big on mayonnaise coleslaw. It’s usually too sweet and too gooey. I am REAL big on this peanut coleslaw, however. It’s got a kind of Asian-thing happening with vinegar and soy sauce boogying down with cilantro and jalapeño slices and you can make it with either almond butter or peanut butter, depending on your allergies or your pantry.
This coleslaw is the absolute shiz-nit on this bbq chicken sandwich, next to some burnt-ends of brisket, or in a smoked sausage wrap. It’s great potluck fare, too, because you can make it 24 hours ahead of time and then it’s just perfectly happy sitting out on a picnic table all day long while you have your sack races and your 18 cans of beer.
This is cabbage
To properly prepare cabbage for coleslaw-making, cut it into quarters and lay each quarter down flat. Cut out the core piece of each wedge. Then slice quarters super-thinly, as thin as possible. Put shredded cabbage into a bowl bigger than you think you need and toss with 1/2 teaspoon of salt. Let that sit there and work its magic while you get everything else ready. Grate the carrot, whisk up the dressing, slice jalapeños, you know. The usual.
Mr. Banjo thinks he might like to try spicy peanut coleslaw
Spicy Peanut Coleslaw
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 8-12 1x
- Category: Salad
Ingredients
- 1 pound cabbage, thinly shredded
- 1/2 teaspoon salt
- 1 large carrot, grated
- 1/4 cup apple cider vinegar
- 1/4 cup peanut butter (or almond butter)
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 teaspoon soy sauce
- 1/4 cup chopped cilantro
- 1 jalapeño, thinly sliced (seeded for less heat)
Instructions
- Combine cabbage and salt in a large bowl and toss together. Allow to sit at room temperature while you make the dressing.
- Whisk together peanut butter, vinegar, honey, lime juice, soy sauce until smooth.
- Pour dressing over cabbage and add carrots. Toss with fork and spoon until coated.
- Serve right away or refrigerate for up to 24 hours.
- Add cilantro and jalapeño right before serving.
14 Comments
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That salad looks awesome, Hilah. I like the updated design of your Website too. Peace.
Thanks for checking it out, Kendra!
I’m totally rocking this asap. Cole Slaw + Peanut anything = Heart <3
It’s like my new favorite coleslaw, for real, Don. You’re gonna love it!
Because I am trying to cut back on my daily pasta, THIS will replace my Thai Peanut Sesame Noodles that I cant stop chowing! YEAH!!!
Omigosh, that’s PERFECT, Lori! It does remind me of peanut noodle salad now that you mention it. Great suggestion for the low-carb eaters out there!
Who needs this as a side… I would eat the whole bowl myself on its own (along with those 18 cans of beer)! This looks sooooo freakin good!
Hahaha! You’re right, Mallory. It’s basically got every nutrient a body needs!
Love this coleslaw (leftover on a slice of toast are so good!) and the sauce will be so great over noodles too.
Good idea, Jen!
omg this is GOOD. Thank you and bless you for this recipe !
Love from Montreal !
Woohoo! Glad to hear, Dominique!
I added black beans for protein and it’s amazing!
Oh my gosh, Carla, that is a fantastic idea! I want to make that right now! 🙂