Crunchy Cabbage & peanut Slaw

There is nothing better than a creamy slaw as a side salad. This version takes on a healthier approach with an asian style twist and we are absolutely loving it and hope you do too.
Don't forget to tag us in your creations using @totalbalancehf and let us know what you think of the recipe.

For the peanut dressing (yields about 1 cup):

  • 1/4 cup creamy peanut butter

  • 2 tablespoons olive oil

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons seasoned rice vinegar

  • 2 tablespoons lime juice

  • 2 tablespoons maple syrup

  • 1 tablespoon soy sauce

  • 2 cloves garlic

  • 1 teaspoon minced ginger

  • 1 teaspoon salt

  • 1 teaspoon red pepper flakes

  • 2 tablespoons water to thin dressing, as needed

  • For the slaw:

  • 3-4 cups finely shredded green cabbage

  • 4-5 green onions, white and dark green parts removed

  • 1/4 cup minced cilantro

  • 2 tablespoons toasted sesame seeds

  • 1/2 cup roasted salted peanuts, roughly chopped

  • Optional additional add-ins we also love: 1 cup chopped bok choy, 1/2 cup chopped sugar snap peas, 1/4 cup minced Thai basil


  1. Place all ingredients for the dressing, aside from the water, in a blender and purée until smooth. Then, add water as needed to thin dressing as needed (based on preferences).

  2. Sliced green onions and add to a salad bowl with cabbage and cilantro. Toss to combine. Top with sesame seeds and peanuts.

  3. Drizzle with about 1/3 to 1/2 cup peanut sauce, or to taste.

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