Too Much Cabbage? Try Some Peanutty Asian Slaw!


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It’s cabbage season! Not sure how to use all of that beautiful, seasonal cabbage? Asian slaw to the rescue!

We have been getting cabbage from our CSA on the regular lately, and they have been humungous! My husband’s not crazy about cabbage, and so many cabbage recipes just don’t call for a lot. Cabbage rolls are delicious, but they only use a few leaves, and you’re still left with most of the head.

Cabbage might seem like kind of a boring food, but it’s actually a nutritional powerhouse! It’s a cruciferous vegetable, which means it’s packed with vitamins and minerals for a healthier you.

Asian Slaw Recipe

Yield: 6-8 servings


  • 4 cups cabbage, shredded
  • 1 cup carrots, shredded or chopped
  • 3 green onions, chopped
  • 1/2 cup peanut butter
  • 2″ piece of fresh ginger
  • 2-3 cloves of garlic
  • 6 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • juice of 1/2 a lemon
  • 1/4 cup fresh cilantro or parsley
  • 1 tablespoon toasted sesame oil, optional
  • hot sauce, to taste

Cooking Directions

  1. Toss the cabbage, carrots, and green onions together in a large bowl.
  2. Put the remaining ingredients into your blender or food processor, and blend until smooth.
  3. Toss the veggies with the sauce, and serve!

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Image Credit: Cabbage photo via Shutterstock

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About the Author

My name is Becky Striepe (rhymes with “sleepy”), and I am a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. My mission is to make vegan food and crafts accessible to everyone!. If you like my work, you can also find me on Twitter, Facebook, and .

  • I could eat peanut sauce on everything. I have another version of this using almond butter, miso, ginger, hempseeds, and turmeric for an sweet/spicy/orange-colored cabbage fest!