Go-To Salad Recipe: Peanut, Carrot and Cabbage Slaw

Megan Gordon
Megan Gordon
Megan is a freelance writer, recipe developer and cookbook writer. Her first book, Whole-Grain Mornings, (Ten Speed Press) is available in bookstores nationwide.
updated Jan 29, 2020
summer
Peanut, Carrot, and Cabbage Slaw

Serves4

pinterest
comments
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Megan Gordon)

Right around this time of year, the early summer salad boredom sets in. Potato salad? Eh. Another green salad? Maybe later. So without fail in mid to late June, I start experimenting with different salad and dressing combinations to keep it interesting. Right now, this mixture of crisp napa cabbage, carrots and radishes mixed with a velvety peanut dressing is my absolute #1 go-to salad.

(Image credit: Apartment Therapy)

This summer side dish is not quite coleslaw, and definitely not green salad. It’s beyond definition and quite wonderful for it. If I can make a confession, I actually make the dressing and keep it in the refrigerator to spread on tofu or veggie sandwiches or to dip veggies in. It has a subtle bite from the citrus, a nuttiness from the sesame oil, and a creaminess from the peanut butter. I think you’re going to like it.

(Image credit: Apartment Therapy)

I’ve done this salad with added tofu or even soba noodles to make it more of a substantial entree. Feel free to do either, but I generally also double the amount of dressing in that case to ensure it coats every extra addition evenly. And if you can’t find Napa cabbage at your grocery store, feel free to use any cabbage on hand. Also, toss in any little crunchy vegetables you may have laying around in the crisper: celery, bell pepper, or cucumber would be great here.

Comments

Peanut, Carrot, and Cabbage Slaw

Serves4

Nutritional Info

Ingredients

For the dressing:

  • 3 tablespoons

    peanut butter

  • 3 tablespoons

    rice wine vinegar

  • 1 tablespoon

    soy sauce

  • 1 tablespoon

    sesame oil

  • 1 tablespoon

    olive oil

  • 2 tablespoons

    freshly-squeezed lemon juice

For the salad:

  • 3 cups

    napa cabbage, shredded (from one head of a cabbage)

  • 4

    large carrots, grated

  • 4

    green onions, sliced thinly

  • 4

    large radishes, sliced thinly

  • 1 teaspoon

    sesame seeds, to top

  • 1/4 cup

    chopped peanuts, to top

Instructions

  1. To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.

  2. In a large salad bowl, combine cabbage, carrot, green onions and radishes. Toss with dressing. Top with sesame seeds and peanuts. Serve immediately or chill before serving. This salad is best the day it's prepared although it's just fine the next day if covered and refrigerated.

Related: Kale Slaw with Peanut Dressing

(Image: Megan Gordon)

Filed in:
dinner
easy
ingredient
lunch
salad
Side Dish

Want More?

Get the Kitchn Daily in your inbox.

Terms of UsePrivacy Policy