This delicious Asian Slaw is full of colorful veggies and tossed in an amazing peanut sauce! It’s easy to make this healthy, no-cook side dish low-carb, too!
Asian Slaw
This easy slaw recipe is exploding with flavor! Delicious vegetables like cabbage, peppers, carrots, and edamame are covered in a simple peanut butter based dressing for a quick dish you don’t even have to cook. This vegetarian recipe is amazing on its own, but it’s also perfect for tossing in whatever protein you have on hand! This would be great with leftover rotisserie chicken, grilled shrimp, or tofu. You can make this delicious, healthy recipe ahead of time for smooth sailing come dinner time!
P.S. If you love this, try this Crunchy Thai Chicken Salad! It has a lot of the same ingredients and has become super popular with readers. It’s one of our favorite meal prep recipes for lunch!
Asian Slaw Ingredients
Here’s a quick overview of what you’ll need for this easy slaw recipe. Find exact measurements in the printable recipe card at the bottom of the page.
- Shredded green cabbage, purple cabbage, and carrots – These provide most of the “bulk” of the slaw. It’s easy to find these already shredded in the store if you would like to save yourself the prepping time!
- Chopped red bell pepper, green onions, and peanuts – Feel free to use whatever color bell pepper you like best. We love the sweet red pepper flavor in contrast to the salty peanuts. Only use the green tops of the scallions. I used salted, roasted peanuts, but you’re welcome to use unsalted and/or raw peanuts if you prefer the flavor and texture better.
- Shelled edamame – You can often find these already prepped in the frozen section of the grocery store, but they call them mukimame. This provides a nice dose of protein and adds great nutrition.
- For the dressing, you’ll need peanut butter, honey, soy sauce, water, rice vinegar, sesame oil, lime juice, chili garlic sauce, minced garlic, and fresh ginger. If you want to make this low-carb, just swap the honey for monk fruit (or another keto-friendly sweetener) and make sure the peanut butter doesn’t have much added sugar in it.
How to Make Asian Slaw
This recipe couldn’t be any simpler! You just need a bowl and a jar (or two bowls if you don’t have a jar). Here’s a step-by-step guide for making this delicious, easy veggie side dish.
Make dressing
Combine the peanut dressing ingredients in a jar and secure with a lid. Shake the mixture until it is completely combined. If you don’t have a jar, whisk it all together vigorously in a small bowl.
Mix slaw ingredients
In a large bowl, mix together the shredded cabbages, carrots, and chopped vegetables. Toss to combine, then pour the dressing in. Toss this all together again to make sure every piece is coated in the flavorful dressing.
Fold in remaining ingredients
Finally, fold in your peanuts and edamame, then serve immediately (or chill until ready to serve). You want to be careful with this part–If you mix it too much, the heavy peanuts and edamame will sink to the bottom of the bowl. It’s important to simply fold the mixture together just until it looks like these are evenly dispersed throughout the slaw.
How to serve Asian Slaw
This tasty side dish is amazing on its own! For a little texture, sometimes I like to add some sesame seeds or maybe some chopped fresh Thai basil for fragrance. For an easy, healthy dinner, pair with Asian Salmon, this Ginger Garlic Pork Tenderloin, or these amazing Kung Pao Meatballs. When you want to avoid heating up the kitchen, you could serve this slaw with these Marinated Drumsticks, Sesame Shrimp Skewers, or Orange Chicken Kabobs from the grill, too! If you’re packing it for lunch, add this amazing Thai Chicken Collard Wrap for more protein.
Storage Tips:
- When you store this in an airtight container in the refrigerator, it should stay fresh for 3-5 days.
- Store individual servings in small containers for easy grab-and-go lunches!
- I do not recommend freezing this recipe. The raw veggies cannot withstand the freezing and thawing process and will become very mushy and watery.
- If you’re prepping this ahead of time but still prefer the slaw to be fresh when you serve it, you can store the cabbages, carrots, peppers, and green onions in the fridge a day or two before you mix them with the dressing and remaining ingredients. The dressing itself (when not mixed with the veggies) can last at least a week in the fridge, so it’s a great meal prepping option as well.
If you like this easy slaw, you’ll love these quick recipes!
- Easy Asian Cucumber Salad – This is another no-cook recipe that is easy to make ahead of time! It also packs well for lunches.
- Air Fryer Asian Meatballs – These come together in about 20 minutes and work great as a lunch, dinner, or appetizer!
- Asian Chicken Zoodles – This recipe is so quick, healthy, and flavorful! The sauce is similar to this dressing, but you can add a thickener to help it stick to the zucchini noodles better, too.
- Air Fryer Brussels Sprouts – We had these at a restaurant once and had to recreate them at home… The 3-ingredient dipping sauce makes this over-the-top delicious!
- Cauliflower Fried Rice – In 15 minutes, you can have an easy, healthy, and delicious side dish! This is a great way to enjoy the flavors you love without a ton of carbs.
Asian Slaw
Ingredients
For the Slaw:
- 2 cups shredded cabbage
- 2 cups shredded purple cabbage
- 1 cup chopped red bell pepper
- 1/2 cup shredded carrot
- 1/4 cup chopped green onions
- 1/2 cup chopped peanuts I used roasted & salted
- 1 cup shelled edamame
For the Peanut Dressing:
- 2 tbsp peanut butter
- 2 tbsp honey or monkfruit sweetener if keto
- 2 tbsp soy sauce reduced sodium if you're watching your salt
- 2 tbsp water
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tsp lime juice
- 2 tsp chili garlic sauce
- 2 tsp minced garlic
- 2 tsp fresh ginger minced
Instructions
- Combine the peanut dressing ingredients in a jar and secure with a lid. Shake the mixture until completely combined.
- Combine the shredded cabbage, purple cabbage, red pepper, carrot and green onion and toss to combine.
- Pour the dressing over the salad and toss to coat.
- Fold in the peanuts and edamame and serve immediately.