This Asian Style Peanut Slaw is crunchy, creamy and spicy with a hint of tang. It’s not only delicious, it is also healthy and satisfying.

It’s storming here in Northern California and what do I do? I make a cold salad, HA! This is one of my favorite salads because when it comes to peanut sauce, I can’t get enough.

I have had a thing for peanut sauce ever since I was a teenager. The first time I discovered it was at a Thai restaurant and I was blown away. It’s one of those sauces I can’t stop eating and this one is no exception!

Try this Thai Style Peanut Sauce on warm or cold noodles, on sautéed or cold vegetables, as a dip, on rice, on spring rolls, on a salad or anything else you can think of.

This slaw goes nicely with a dry Riesling, Pinot Gris, Riesling, sparkling wine or a cold Sake.

Print Asian Style Peanut Slaw Recipe: 4 - 6 Servings Ingredients 3/4 Cup to 1 1/4 Cups - Peanut Sauce - recipe below - depends on how much you like. I like a lot!

4 Cups Savoy Cabbage - thinly sliced

1 1/2 Cups Red Cabbage - thinly sliced

6 Outer Leaves of Red Cabbage - for bowls - optional

1 Red Bell Pepper - thinly sliced or diced

1 Yellow Bell Pepper - thinly sliced or diced

1 Large Carrot - shredded

1/2 Cup Cilantro - roughly chopped

2 Scallion Onions - thinly sliced

1/2 Cup Sliced Almonds Thai Style Peanut Sauce 1 Clove Garlic - minced

1 Serrano Chili - minced

1/2 to 1 Teaspoon Ginger Root - freshly grated

3/4 to 1 Cup Full Fat Coconut Milk - unsweetened or to taste

3/4 Cup Peanut Butter - unsweetened

3 Tablespoons Brown Rice Vinegar

1 Tablespoon Lime Juice - fresh squeezed

1 Tablespoon Tamari Sauce

1 Teaspoon Toasted Sesame Oil

1/2 Teaspoon Maple Syrup

1/4 Teaspoon Sea Salt Instructions Peanut Sauce This sauce can be made the day ahead. Let it warm up first before using. Cut the stem off of the serrano, cut into 1/2 inch pieces (de-seed if you want it milder) and add to a food processor along with the garlic and grated ginger. Turn on until minced. Scrape the sides at least once. Add coconut milk and puree while adding in the peanut butter. Add the rest of the ingredients and puree until smooth. Salad Add all the vegetables into a large bowl and mix in the peanut sauce. Scoop into the cabbage leaves or bowls and top almonds onto individual salads.

Health benefits:

Cabbage is really low in calories, fat and high in fiber. High in vitamin K helps with brain function. Red cabbage is the highest in vitamin K than other cabbage. It’s high in sulfur keeping your hair, skin and nails healthy. If you have arthritis, rheumatism, skin diseases or gout, cabbage can help with its high vitamin C and sulfur content. Cabbage is higher in vitamin C than oranges and is a natural antioxidant that helps with premature aging and also helps detoxify the blood and liver. Cabbage helps protect bones from becoming brittle with its high potassium, magnesium and calcium content. Potassium is also great for reducing high blood pressure allowing the blood vessels to open and the blood to flow freely. It is also high in beta-carotene need for eye health. The pigment in purple cabbage helps lower blood sugar levels and boost insulin production. Helps your body fight off cancer with the powerful antioxidant anthocyanin.

Cabbage is good for your heart, blood pressure, brain, nervous system, immune system, digestion, bowels, bones, eyes, skin, hair and nails.

Peanut butter is protein and fiber-rich. It has more unsaturated fat than saturated fat, which makes it a great source of healthy fats. Super high in niacin helping with brain health. Helps to lowers the risk of high blood pressure, stroke and heart disease with its high potassium content.

Peanut butter is good for the Heart, brain, digestion, lower bowels,

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