Peanut Coleslaw
Crisp cabbage and colorful vegetables in a creamy, savory peanut dressing.
Why This Recipe Works
A long salting step draws out excess moisture, ensuring the cabbage stays crunchier for longer without becoming watery. The creamy peanut dressing adds enough richness to make this a substantial side for grilled proteins.
Instructions
Toss the shredded cabbage and carrot with salt in a colander. Let the mixture drain for at least 1 hour, or up to 4 hours, to draw out excess moisture.
Rinse the cabbage mixture under cold running water. Press firmly against the sides of the colander to drain—don't squeeze too hard or the cabbage will lose its structure—then pat the vegetables completely dry with paper towels.
Process the peanut butter, oil, vinegar, soy sauce, garlic, honey, ginger, and jalapeño in a food processor until the mixture forms a smooth paste, about 30 seconds.
Combine the cabbage mixture, radishes, scallions, and dressing in a medium bowl. Toss until the vegetables are thoroughly coated, then season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour or up to 1 day; the flavors meld and improve with a bit of chilling time.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 1 day.
Can I make this ahead of time?
The vegetables can be salted and drained up to 4 hours ahead. The entire salad can be prepared up to 24 hours in advance.
