This Peanut Cabbage Salad is the kind of dish I keep coming back to.

It’s vibrant, full of color and texture, and the creamy peanut-lime dressing is out-of-this-world good.

Whether you’re serving it alongside grilled chicken or enjoying it on its own for lunch, this crunchy slaw brings both flavor and nourishment to the table.

Why You’ll Love This Recipe

Bold peanut-lime dressing that coats every bite

Naturally vegan and gluten-free with zero compromise on taste

Crisp texture from cabbage and carrots

Perfect for meal prep – holds up well in the fridge

Easy to customize with your favorite nuts or protein

What You’ll Need (Ingredient Highlights)

For the Dressing

Natural peanut butter – smooth and creamy base

Liquid honey – balances out the savory notes (use vegan alternative if needed)

Fresh garlic & ginger – adds warmth and zing

Soy sauce, rice vinegar & lime juice – tangy, umami-rich foundation

Sesame & vegetable oil – for silkiness and depth

Sriracha – just a hint of heat

For the Slaw

Green and red cabbage – shredded for crunch and color

Carrots – sweet and vibrant

Green onions & peanuts – for freshness and texture

Pro Tips Before You Start

Use a mandoline or food processor for quick shredding

Adjust the sriracha to your spice preference

Make the dressing ahead – it keeps well for a few days

Toss right before serving to maintain the best texture

Toast the peanuts lightly for extra flavor

How to Make Creamy Peanut Cabbage Slaw

Step 1: Make the Dressing
In a bowl, whisk together peanut butter, honey, garlic, ginger, sea salt, soy sauce, rice vinegar, lime juice, vegetable oil, sesame oil, and a dash of sriracha.

Whisk until smooth and creamy.

Step 2: Prep the Vegetables
Shred green and red cabbage into fine strips and place them in a large bowl.

Add the shredded carrots.

Step 3: Combine and Toss
Pour the peanut dressing over the veggies and toss thoroughly until everything is well coated.

Step 4: Garnish and Serve
Top with chopped green onions and peanuts. Serve immediately or let chill for a few minutes to meld flavors.

What to Serve It With

Grilled tofu or chicken

Asian-style noodles

Veggie burgers or wraps

Rice bowls

Variations / Substitutions

Use almond or cashew butter instead of peanut butter

Swap in napa cabbage or shredded Brussels sprouts

Add shelled edamame or crispy chickpeas

Make it nut-free with sunflower seed butter

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days

Dressing can be made ahead and refrigerated for up to 1 week

Re-toss before serving for best texture

FAQs

Is this salad vegan?
Yes, if you use maple syrup or a vegan honey substitute.

Can I make this ahead?
Yes, but for the best crunch, toss the dressing in just before serving.

Is this spicy?
Only mildly – you can omit or add more sriracha to taste.

Can I use bagged coleslaw mix?
Absolutely! It’s a great time-saver.

Can I add protein?
Grilled tofu, shrimp, or shredded chicken all work beautifully.

What if I don’t have sesame oil?
You can skip it or use toasted sesame seeds for a similar flavor.

How do I shred cabbage easily?
Use a sharp knife, food processor, or mandoline slicer.

Final Thoughts

This Creamy Peanut Cabbage Slaw is everything I want in a side dish—bold flavor, colorful crunch, and wholesome ingredients.

It’s a recipe you’ll want to keep in your weekly rotation because it pairs with so much, and honestly?

That peanut dressing is good enough to drink. Give it a try and you’ll see what I mean!