Crunchy Cabbage Slaw

It may be February, but we are still rolling with the Veganuary/plant-based meals over here, and we have been loving this dish. If you’re looking for a fresh, crunchy side that comes together in minutes, this Vietnamese-inspired Crunchy Cabbage Slaw is it. Loaded with herbs, roasted peanuts, and a zippy lime dressing, it’s light, refreshing, and packed with flavor. Whether you’re adding it to a rice bowl, serving it as a side, or just snacking on it straight from the bowl standing up over the sink (no judgment!), this slaw is the perfect balance of tangy, savory, and a little spicy, so let’s get into it.

In many Asian cuisines, cabbage is more common in salad-like applications than lettuce. It’s less delicate to grow, lasts a hella-long time in the fridge, is economical, and it’s more versatile. You can eat it raw, cooked, or pickled. Here, it’s raw and slightly pickled.

In Vietnamese cuisine, fresh, herb-packed salads (or gỏi) are a staple, bringing bright, punchy flavors to balance rich dishes. I took my cues from that tradition, but in keeping it vegan, I omitted the customary fish sauce and substituted soy sauce for the dressing. You can of course use fish sauce if you prefer. I start making my Crunchy Cabbage Slaw by shredding the cabbage and chopping the herbs.

I use a Taiwanese cabbage which is much more tender and less fibrous than typical green cabbage. You can find it at Asian markets. It’s kind of flat and has a lighter green color. If you can’t find it, regular green cabbage will work just fine.

Taste the cabbage, and if you find it unpleasantly bitter you can rinse and drain it. This is an entirely optional step. Then I move on to the herbs. I like to use a mixture of soft, leafy herbs. Mint, basil, dill, chives and/or cilantro all work beautifully here. Use what you have on hand. And don’t chop the herbs too finely. You want a rough chop where the leaves are almost left whole.

Then I mince some scallions:

Put everything in a large salad bowl and set aside.

What really makes this Crunchy Cabbage Slaw sing is the dressing. The mix of caramelized shallots, toasty peanuts, and fresh lime juice is truly addictive. And the aroma of roasting peanuts and ginger filling your kitchen? Absolutely intoxicating.

Now the only thing that’s left to do is to pour your warm peanut dressing over your cabbage and herbs….

…and give it a good stir.

This Crunchy Cabbage Slaw will amaze you with the depth of flavors and textures. Want to meal prep? Just store the veggies and dressing separately, and quickly reheat the dressing before serving. There’s nothing like those warm, crunchy peanuts. Can’t wait for you to make this for yourself and see just how exciting plant-based food can be. Let me know what you think, and tag us in your pics @funkyasiankitchen, we love hearing from you!

On a salad kick? Check out some of our faves, like this Brussels Sprouts Salad or our famous Noodle Salad!

Crunchy Cabbage Slaw

★★★★★ 5 from 1 review

• Author: amyfak
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: serves 2-3 1x
• Category: salads, sides
• Cuisine: Vietnamese

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Ingredients

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Salad:

• ¼ green cabbage or chinese cabbage, cored and shredded 
• 1 Tablespoon peeled and minced ginger
• A large handful of herbs such as mint, basil, dill, or cilantro (or any combination)
• 3 scallions trimmed and finely minced

Dressing:

• 4 Tablespoons neutral oil
• 2 large shallots peeled, trimmed, and finely sliced
• 2 garlic cloves minced
• 1–2 fresh thai bird chiles, minced (optional)
• ⅓ cup roasted peanuts
• 2 tablespoons packed light brown sugar 
• juice of 2 limes
• 3 tablespoons soy sauce
• fresh ground pepper

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Instructions

1. Wash and drain the shredded cabbage (this helps drain some of the bitterness that cabbages may have but this step is optional).
2. Place the shredded cabbage, minced ginger, scallions, and herbs into a large bowl and set aside.
3. Heat a medium sized pan over medium high heat, add the oil and shallots, and stir fry the shallots for 3-4 mins until starting to caramelize and golden (adjust the heat down if the shallots start to turn brown too quickly).
4. Add the garlic and chilies and stir fry for 10 seconds until fragrant. 
5. Add the brown sugar and the peanuts. Cook for a minute to toast the peanuts and bring out the flavor. Turn off the heat. Add the lime juice, soy sauce, and season with black pepper. 
6. Scrape the peanut sauce over the shredded cabbage mixture. Gently mix with a spatula and transfer to a serving platter. Serve Crunchy Cabbage Slaw immediately.

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Notes

*Feel free to use different nuts such as almonds, pine nuts, or even sunflower seeds if you are allergic to nuts.

*You can make this ahead of time by making the peanut dressing and keeping it separate in the fridge. Then toss all of the vegetables with the dressing when you are ready to serve. The warmth of the dressing helps coat the salad and wilts the cabbage a bit in a good way. Warm the dressing up again for a couple minutes on the stove or microwave if yours is cold. 

Keywords: healthy, slaw, salad, cabbage, peanuts, crunchy, fast, vegan