Description
This Quick and Crunchy Red Cabbage Carrot Cilantro Slaw is fresh, vibrant, and tossed in a zesty ginger lime rice vinegar dressing. Top with roasted peanuts for an irresistible crunch! Includes an easy pickled option for deeper flavor.
Ingredients
Units
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- 4 cups red cabbage, shredded
- 2 cups carrots, sliced or shredded
- 1/2 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup roasted peanuts, chopped
Ginger Lime Rice Vinegar Dressing
- 1/3 cup rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons pure maple syrup
- 1 tablespoon liquid aminos/tamari
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon ginger, grated
- pinch salt
Instructions
- Wash all the produce. Shred the red cabbage and either slice or chop the carrots. Add to a large bowl with thinly sliced red onion and fresh chopped cilantro. For ease in meal prep, you may also purchase pre-shredded red cabbage and use shredded carrots if desired.
- To make the dressing, whisk all dressing ingredients until fully combined. You may also blend it.
- Pour dressing over the cabbage and carrots and gently massage with your hands for about 60 seconds. This softens the cabbage slightly and helps it absorb flavor. Add the chopped cilantro.
- Toss in the roasted peanuts right before serving or serve the slaw into bowls and top with chopped roasted peanuts.
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days.
Pickled Option
For a deeper, tangier flavor profile, simply cover and refrigerate the slaw for:
- 15 minutes → lightly marinated
- 1 hour → balanced pickle flavor
- Overnight → full pickled salad texture
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
Keep peanuts separate until serving to maintain crunch.
- Prep Time: 30 minutes
- Category: Salads, Side Dish