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Crunchy Peanut Slaw

(adapted from Kalyn's Kitchen)


  • 3 c. green cabbage chopped fine
  • 3 c. purple cabbage chopped fine
  • 1/2-3/4 c. peanuts chopped
  • 1/2 c. thinly sliced green onions I also used a little purple onion
  • 1 bunch cilantro chopped
  • salt and pepper to taste
  • Dressing:
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. agsve nectar honey, sugar, Splenda or Stevia
  • 2 tsp. sesame oil
  • 2 tsp. soy sauce
  • 1 tsp. Sriracha sauce
  • 1/4 c. canola or peanut oil
  • 2 baby cucumbers cut in half, then sliced thin
  • 1 avocado diced


  1. Chop the red and green cabbage to about 1/4"-1/2" pieces.  Thinly slice green onions, chop cilantro, and chop peanuts and add to cabbage mixture. I added about 1/3 cup very thinly sliced red onion also because I only had 3 green onions.
  2. In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.
  3. When ready to serve the slaw, add dressing a little at a time, until salad seems as wet as you'd like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired.
  4. Peel your avocado and cut into slices then cut into small cubes. Put the cubes in a dish and run cold water on them*. Add to the slaw and serve immediately.
  5. *Note: running cold water over the avocado will keep it from turning dark in the slaw. I do this when I add avocado to deviled eggs and the eggs do not turn dark.