Sweet and Spicy Cabbage and Peanut Slaw | Midwest Living

Sweet and Spicy Cabbage and Peanut Slaw

Sweet and Spicy Cabbage and Peanut Slaw

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  • Makes: 8 to 10 servings
  • Hands On 30 mins
  • Total Time 4 hrs

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Fresh ginger and red pepper flakes add welcome zing, but the real surprise here is napa (aka Chinese) cabbage. Cara Mangini, of Little Eater in Columbus, Ohio, likes it for slaws because it's more tender than ordinary cabbage but still holds up better than lettuce.


  • 1 1/2-2 pounds napa cabbage, quartered, cored and very thinly sliced in 1/8-inch ribbons
  • 3 large carrots, shredded on the large holes of a box grater or cut into matchsticks
  • 1 seedless cucumber, cut in half lengthwise and thinly sliced
  • 1/2 cup thinly bias-sliced green onions (4 to 6)
  • 1 cup roasted peanuts, coarsely chopped
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped cilantro
  • 1/4 cup fresh lime juice
  • 3 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons soy sauce or tamari
  • 1 1 - inch piece ginger, peeled and grated
  • 1/4 cup canola oil
  • 1 tablespoon plus 2 teaspoons toasted sesame oil
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon fine sea salt


  1. Slaw: In a very large bowl, toss together the cabbage, carrots, cucumber, green onions, peanuts, mint and cilantro; set aside.
  2. Slaw: In a small bowl or screw-top jar, whisk or shake together the lime juice, sugar, rice vinegar and soy sauce until sugar is dissolved. Add ginger, canola oil, sesame oil and crushed red pepper. Drizzle dressing over salad you may not use all of it and toss well. Add salt, and toss again. Chill, covered, for up to 4 hours before serving.


  • Butcher Note: Prepping Napa Cabbage: Like other cabbages, cut the head into quarters through the base. Submerge the quarters in cold water to rinse them, in several rounds if needed until the water is clean. Shake off excess water and pat them dry. Release the leaves from the core by cutting it at angle. This way, you will remove just the base and salvage all the leaves. Stack several leaves at a time and cut them as thin as you can, crosswise at least 1/8-inch. You may want to cut any wide, outer leaves in half lengthwise before slicing the cabbage crosswise. A food processor is extremely helpful in breaking down a large head of cabbage. Attach the thinnest slicing blade and cut the cabbage in narrow pieces to fit in the top feed tube

Nutrition Facts

(Sweet and Spicy Cabbage and Peanut Slaw)

Servings Per Recipe 8, chol. (mg) 0, Fat, total (g) 19, vit. C (mg) 30, cal. (kcal) 250, vit. A (IU) 5546, iron (mg) 1, Polyunsaturated fat (g) 5, Folate (µg) 100, Monounsaturated fat (g) 10, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 17, Niacin (mg) 3, sat. fat (g) 2, Riboflavin (mg) 0, pro. (g) 6, calcium (mg) 101, sugar (g) 9, Potassium (mg) 513, fiber (g) 4, sodium (mg) 369, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Thiamin (mg) 0

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