Cabbage Peanut Slaw: The 15-Minute Side That Saves Dinner

Got a fridge full of random veggies and zero time to cook? Good news: this cabbage peanut slaw is your new best friend. Getting dinner on the table shouldn’t feel like a second job, and this crunchy, tangy, slightly sweet slaw proves it. Grab a bowl, a knife, and let’s make something that actually gets eaten—without the stress or the mountain of dishes.

Why This Recipe Works

• No cooking required: Everything comes together raw in one bowl, saving you from turning on the stove.
• Uses pantry staples: The dressing relies on ingredients you likely already have—oil, vinegar, soy sauce, and a touch of sweetener.
• Holds up for days: Unlike leafy salads, the sturdy cabbage and carrots won’t wilt, making leftovers perfect for lunches.
• Minimal chopping: A bag of pre-shredded coleslaw mix cuts prep time down to almost nothing.
• Kid-friendly crunch: The peanuts add a fun texture and protein that even picky eaters often enjoy.

Ingredients

• 1 (14-ounce) bag pre-shredded coleslaw mix (about 6 cups loosely packed)
• 2 medium carrots, peeled and grated (about 1 cup)
• 1/2 cup roasted, salted peanuts, roughly chopped
• 1/3 cup chopped fresh cilantro
• 3 green onions, thinly sliced (white and light green parts)
• 1/3 cup neutral oil (like vegetable or avocado oil)
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Equipment Needed

• Large mixing bowl (at least 3-quart capacity)
• Small bowl or liquid measuring cup for dressing
• Whisk or fork
• Measuring cups and spoons
• Box grater (if not using pre-grated carrots)
• Chef’s knife and cutting board

Instructions

Step 1: Prep Your Veggies and Herbs

Dump the entire bag of pre-shredded coleslaw mix into your large mixing bowl. This is your base and saves you from thinly slicing a whole head of cabbage. If your bag doesn’t include carrots, take your two peeled carrots and grate them on the large holes of a box grater directly over the bowl—no extra plate to wash. Measure out your 1/2 cup of roasted, salted peanuts. Give them a rough chop on your cutting board; you want small pieces for texture but not dust. Thinly slice three green onions, using the white and light green parts. Chop about 1/3 cup of fresh cilantro leaves. Add the peanuts, green onions, and cilantro to the bowl with the slaw mix. Toss everything gently with your hands or a large spoon to combine. Tip: If you’re prepping ahead, you can combine all the dry ingredients (slaw mix, carrots, peanuts, onions, cilantro) in the bowl, cover it, and refrigerate for up to 24 hours. Just wait to add the dressing until you’re ready to serve.

Step 2: Whisk the Dressing Together

Grab your small bowl or a 2-cup liquid measuring cup. Pour in 1/3 cup of neutral oil like vegetable or avocado oil. These oils have a mild flavor that won’t overpower the other ingredients. Add 3 tablespoons of rice vinegar—its mild acidity is less harsh than white vinegar. Measure 1 tablespoon of soy sauce (use tamari if you need it gluten-free) for that savory, umami depth. For a touch of sweetness to balance the tang, add 1 tablespoon of honey or maple syrup. Now for the flavor powerhouses: add 1 teaspoon of toasted sesame oil (be precise, as too much can be overwhelming) and 1/2 teaspoon of garlic powder. Garlic powder blends smoothly and evenly, avoiding the sharp bite of raw minced garlic. Finish with 1/4 teaspoon of black pepper. Take a whisk or a fork and vigorously whisk everything together for about 30 seconds, until the honey is fully dissolved and the mixture looks smooth and slightly emulsified. Tip: Always taste your dressing before adding it to the slaw. Dip a piece of cabbage in it. Want it tangier? Add another teaspoon of rice vinegar. Need more salt? A tiny pinch more soy sauce does the trick.

Step 3: Combine and Toss Thoroughly

Pour the entire batch of dressing over the slaw mixture in your large bowl. Now, this is the crucial step for even flavor distribution. Using two large spoons or salad tongs, start tossing. Don’t just stir; lift the ingredients from the bottom and fold them over the top. Continue tossing for a good 60-90 seconds. You want every single shred of cabbage and carrot to glisten lightly with the dressing. The goal is a uniform coating, not pools of dressing at the bottom of the bowl. As you toss, you’ll notice the volume of the slaw will reduce slightly as the cabbage begins to soften ever so slightly from the vinegar. This is exactly what you want. Tip: If you’re serving this to a crowd and need to stretch it, you can add an extra cup of pre-shredded cabbage or even some thinly sliced bell peppers after the initial toss. They’ll pick up the dressing just fine.

Step 4: Let It Rest Before Serving

Here’s the secret to great slaw: patience. Once tossed, cover the bowl loosely with a lid, plastic wrap, or a clean kitchen towel. Let it sit at room temperature for at least 10 minutes, but 20-30 minutes is ideal. This resting period is not optional—it’s what makes the recipe work. During this time, the salt and acidity from the dressing gently draw moisture out of the cabbage, softening its tough fibers just enough to make it pleasantly crunchy instead of jaw-breakingly hard. The flavors also have time to meld and penetrate the vegetables. You’ll know it’s ready when the slaw looks vibrant, the cabbage has softened slightly but still has plenty of bite, and the aroma of sesame and peanuts is noticeable. Give it one final gentle toss before serving to redistribute any dressing that may have settled.

Step 5: Serve and Store Leftovers

Your slaw is ready to eat! Serve it directly from the mixing bowl to save on dishwashing. This slaw is incredibly versatile as a side. It pairs perfectly with grilled chicken, fish tacos, pulled pork sandwiches, or even just a simple burger. For serving, use a slotted spoon or tongs to transfer it to plates, letting any excess dressing drip back into the bowl. To store leftovers, transfer the slaw to an airtight container. It will keep beautifully in the refrigerator for 3 to 4 days. The cabbage and carrots will continue to soften slightly but will remain delicious and crunchy. The peanuts may lose a bit of their crispness over time, but the flavor will only improve. Do not freeze this slaw, as the texture of the cabbage will become unpleasantly mushy upon thawing.

Tips and Tricks

If you have a food processor with a shredding disk, use it for the carrots—it’s faster than a box grater. For a nut-free version, swap the peanuts for roasted sunflower seeds or pumpkin seeds. If you only have natural (unsalted) peanuts, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant, then sprinkle with a pinch of salt before chopping. To make this ahead for a party, prep the slaw mix and dressing separately up to a day in advance. Store the dressing in a jar in the fridge. Let both come to room temperature for about 20 minutes, then combine and toss just before serving. If your family isn’t a fan of cilantro, flat-leaf parsley or even a tablespoon of chopped fresh mint makes a great substitute. For a creamier dressing, whisk in a tablespoon of mayonnaise or plain Greek yogurt with the other wet ingredients.

Recipe Variations

• Spicy Thai-Inspired: Add 1-2 teaspoons of sriracha or a finely minced Thai chili to the dressing. Swap the cilantro for fresh Thai basil and add a tablespoon of lime juice.
• Apple & Raisin: Add 1 cup of finely chopped crisp apple (like Honeycrisp) and 1/4 cup of raisins or dried cranberries when tossing. Use apple cider vinegar instead of rice vinegar in the dressing.
• Mexican Street Corn Style: Omit the peanuts. After tossing, fold in 1 cup of thawed frozen corn kernels, 1/4 cup of crumbled cotija or feta cheese, and 1 teaspoon of chili powder.
• Protein-Packed Main Dish: Turn it into a meal by adding 2 cups of shredded rotisserie chicken or a can of drained and flaked tuna or chickpeas right before serving.
• Extra Veggie Boost: Add 1 cup of very thinly sliced sugar snap peas, bell peppers, or broccoli slaw to the mix for added color and nutrients.

Frequently Asked Questions

Q: Can I use a different type of vinegar?
A: Absolutely. Apple cider vinegar is a great substitute with a slightly fruitier taste. White wine vinegar works too. Avoid very strong vinegars like balsamic or distilled white vinegar, as they can overpower the other flavors.

Q: My slaw seems watery after sitting. What did I do wrong?
A> This usually happens if the slaw sits for many hours or overnight. Cabbage releases water over time. To fix it, simply drain off the excess liquid in the bottom of the bowl and give it a fresh toss. For make-ahead, keep the dressing separate until just before serving.

Q: Is there a substitute for the peanuts due to allergies?
A> Yes, for a similar crunch, use roasted sunflower seeds, pepitas (pumpkin seeds), or even chopped roasted almonds if tree nuts are okay. For a completely nut/seed-free version, try crunchy chow mein noodles or crispy fried onions as a garnish.

Q: How can I make this recipe vegan?
A> It’s almost there! Just ensure you use maple syrup instead of honey in the dressing, and double-check that your soy sauce or tamari is a vegan brand (most are). That’s it!

Q: Can I use a whole head of cabbage instead of a bagged mix?
A> Of course. You’ll need about 6 cups of thinly sliced green or purple cabbage (or a mix). A mandoline slicer makes this quick, but a sharp knife works fine. Just add a bit more prep time to your schedule.

Summary

This cabbage peanut slaw is the ultimate busy-parent side: no cooking, minimal cleanup, and it pleases both kids and adults. It comes together in 15 minutes and gets better as it sits, making it perfect for hectic weeknights or easy entertaining.

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