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–+ servings
Purple cabbage slaw with an Asian peanut dressing in a white bowl.

Purple Cabbage Slaw In A Peanut Dressing

Keri Bevan
This purple cabbage slaw recipe is a must try! It's full of vibrant, crunchy vegetables and tossed in a creamy peanut dressing. It takes under 15 minutes to make and is vegan and gluten free.
5 from 18 votes
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Prep Time 15 minutes
Cook Time 0 minutes
resting time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine American, Thai, Vietnamese
Servings 4 servings
Calories 205 kcal

Ingredients
 
 

For the slaw:

  • 4 cups purple cabbage shredded
  • 1 cup carrots julienned
  • 1 cup red peppers thinly sliced

For the dressing:

  • ¼ cup peanut butter creamy
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instructions
 

  • Shred the purple cabbage in a food processor, or with a sharp knife. Julienne the carrots with a julienne tool or a peeler. Thinly slice the red peppers.
  • In a large bowl, combine the shredded purple cabbage, julienned carrots, and sliced red peppers.
  • In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice until well combined. If the dressing is too thick, you can add a bit of water to reach your desired consistency.
  • Taste the dressing and adjust the salt and pepper as needed.
  • Pour the dressing over the purple cabbage slaw and toss everything together until the vegetables are evenly coated.
  • Allow the slaw to sit for at least 15-20 minutes before serving to let the flavors meld together.
  • Serve the purple cabbage slaw with Asian peanut dressing as a side dish or as a topping for tacos or sandwiches.

Notes

Gluten Free: For a gluten-free version of purple cabbage slaw, simply swap the soy sauce for tamari.  The rest of the ingredients are naturally gluten-free.

❄️Storage Instructions

For the best flavor and texture, I recommend eating this coleslaw soon after it's made. However, you can store leftovers in an airtight container in the refrigerator for 3-5 days.
To help the slaw last longer:
  • Let it cool to room temperature before storing to prevent excess moisture build up.
  • Drain any excess liquid that accumulates to prevent sogginess.
  • Place a piece of paper towel or napkin over the surface to help absorb extra moisture.
  • Press a sheet of plastic wrap directly onto the surface before sealing the container to prevent oxidation.
When you're ready to reuse the leftovers, give the slaw a good stir to redistribute ingredients and dressing. The flavors may need a brief time to recombine once out of the fridge so taste and adjust seasonings before serving if needed.
The vegetables may soften over time but the peanut dressing should keep the slaw tasty for leftovers within 3-5 days when stored properly in an airtight container.

Nutrition

Calories: 205kcalCarbohydrates: 21gProtein: 7gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 622mgPotassium: 568mgFiber: 4gSugar: 12gVitamin A: 6698IUVitamin C: 108mgCalcium: 73mgIron: 2mg
Keyword purple cabbage slaw
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