Spiralized Peanut-Sesame Cabbage Slaw
- ¼ cup mirin
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons peanut butter
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- ½ teaspoon fish sauce
- ¼ teaspoon salt
- 12 ounces green cabbage, spiralized using the 5mm blade
- 12 ounces red cabbage, , spiralized using the 5mm blade
- 1 cup chopped peanuts
For best results, we recommend using:
- Blend the mirin, lime juice, peanut butter, sesame oil, rice vinegar, fish sauce, and salt in a food processor or blender until smooth.
- Pour about half the dressing in the bottom of a large salad bowl; add the green cabbage, red cabbage, and peanuts. Drizzle remaining dressing over the cabbage mixture and toss to coat.
Since cabbage is so sturdy, this slaw holds up well when made even a few days ahead.
What others are saying
Tiana D. says:
Wow.... This is crazy good! Fish oil in a salad like this really set the dish off and paired with peanut butter? Yum! I served this one at a potluck and my bowl was gone first (yay!)
Jen the Mighty says:
Twenty four ounces of spiralized cabbage looks like an intimidating amount before it's dressed, but boy does it taste so good! Love the Asian-inspired flavors in this delicious dish. Slaw definitely tastes best when it has time to let the flavors blend; I'd give this at least an hour or two in the fridge before serving.