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Wide bowl of shredded cabbage slaw topped with edamame, peanuts and sesame seeds, glossy dressing, shot on a linen napkin.

Crunchy Sesame Ginger Slaw Salad Bowl with Peanuts

A raw, crunchy cabbage and carrot slaw tossed in a sesame ginger dressing, finished with toasted peanuts and sesame seeds.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian-Inspired
Calories: 266
Ingredients Method Notes

Ingredients
  

For the Slaw
  • 4 cups green cabbage, shredded about 280 g
  • 2 cups red cabbage, shredded about 140 g
  • 2 carrots, julienned medium; about 150 g
  • 1 cup snap peas, thinly sliced
  • 1 cup shelled edamame, thawed frozen and thawed works fine
  • 3 scallions, thinly sliced
  • 1/2 cup cilantro, chopped
For the Dressing
  • 3 tbsp toasted sesame oil
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce or tamari for gluten free
  • 1 tbsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tbsp honey or maple syrup
  • 1 tbsp lime juice
For the Topping
  • 1/3 cup peanuts, chopped
  • 2 tbsp sesame seeds

Method
 

Toast the Nuts and Seeds
  1. Heat an 8-inch skillet over medium heat. Add the sesame seeds and toast for 1 to 2 minutes, shaking the pan, until light golden and fragrant. Tip into a small bowl.
  2. Add the chopped peanuts to the same skillet and toast for 2 to 3 minutes, stirring often, until golden brown. Set aside to cool.
Make the Dressing
  1. In a small jar or bowl, whisk together the sesame oil, rice vinegar, soy sauce, ginger, garlic, honey and lime juice until smooth.
Build the Slaw
  1. In a large mixing bowl, combine the green cabbage, red cabbage, carrots, snap peas, edamame, scallions and cilantro.
  2. Pour the dressing over the vegetables and toss with tongs until every strand is coated.
  3. Fold in half the toasted peanuts and sesame seeds, saving the rest for topping.
  4. Let the slaw sit for 10 minutes at room temperature so the cabbage softens slightly and the flavors settle in.
  5. Divide among bowls, scatter the remaining peanuts and sesame seeds on top, and serve right away or chill until ready to eat.

Notes

  • Shred cabbage thin and even so it coats with dressing evenly.
  • Toast peanuts and sesame seeds separately, they brown at different rates.
  • Salt the slaw lightly and let it sit 10 minutes to soften the cabbage.
  • Use tamari instead of soy sauce for a gluten free version.