This deceptively simple mix of cabbage, peanuts, and rice vinegar with oil is one of the easiest ways to round out a meal. It's all in how you cut the cabbage: the mix is light and feathery yet satisfying at the same time. This is my attempt to imitate it, and it's also a basic element in one of my favorite meals for a crowd, slow cooker hoisin pork wraps.
Crunchy Peanut Slaw: Watch the Video
This easy cabbage slaw is great on its own or stuffed into tortillas with hoisin pulled pork. Take some care to cut the cabbage into very thin shreds, as it then soaks up the dressing more readily and is easier to eat. This slaw doesn't wilt easily, making it an ideal make-ahead slaw that can sit out on the buffet table for a few hours if needed.
- Christine, September 2017
Crunchy Peanut Slaw
1 small head green cabbage (about 2 pounds), outer leaves removed
1 1/2 cups roasted, unsalted peanuts, plus more for garnish
1 medium bunch scallions, green and white parts finely chopped
1 cup coarsely chopped fresh cilantro
Salt and pepper
1/2 cup light vegetable oil, such as canola
3 tablespoons rice vinegar
1 tablespoon granulated sugar, plus more as needed
1 tablespoon Asian sesame oil
1 teaspoon tamari or soy sauce, plus more as needed
Core, then cut the cabbage into very fine shreds. The fineness of the shredded cabbage is really what makes this salad; you want it in threads, almost, and with the threads chopped into bite-sized lengths. Place in a large bowl. Add the peanuts, scallions, and cilantro, season very lightly with salt and pepper, and toss to combine.
Place the oil, vinegar, sugar, sesame oil, and tamari or soy sauce in a medium bowl and whisk until emulsified. Taste and adjust to your own preferences of sweetness and saltiness with more sugar or soy sauce as needed. Add to the cabbage mixture and toss to combine. Garnish with a few more peanuts if desired.
- Storage: Leftover slaw can be stored in an airtight container and refrigerated for up to 2 days.