This Power Slaw with Peanut Sauce has it all. It has protein, fiber, flavor and healthy fats. The peanut sauce is sweet, tangy and has a little spice. I call this a power slaw because it has all the elements of a powerful and balanced meal. Edamame has plant-based protein, crunchy cabbage and carrots are teeming with fiber, colorful bell peppers bring antioxidants to the party and the peanuts bring the heart healthy fats. Plus this vegan salad is super fresh and zippy thanks to the fresh cilantro and mint.
What is a slaw salad
A slaw is basically any salad that includes shredded cabbage as one of the main ingredients. Some sources cite its origins with the Romans and others say it comes from the Dutch. No matter where it comes from slaw is amazing. Here in the U.S. most people are familiar with Cole slaw which is a side salad made from cabbage and carrots with slight variations depending on the region of origin. Southern Cole slaw often has a tangy and vinegary dressing while New England Cole slaw is typically heavy on the mayo. People eat Cole slaw with BBQ or Fish and chips and even as a topping for a sandwich. I love cabbage so much that I invent many recipes with it as the star. It is the base of this power slaw with peanut sauce.
What is peanut sauce?
Peanut sauce is a delicious sauce made from ground, roasted peanuts mixed with different spices and flavorings. It is common in Indonesian cuisine as well as in others around the world. Peanut sauce is used as a marinade for meats and tofu and for dressing noodles and salads like this power slaw. In Western countries peanut butter is usually subbed for the ground roasted peanuts. Making peanut sauce with peanut butter is really easy. If you have never tried it, you are probably skeptical! I assure you, you will love this power slaw with peanut sauce.
Ingredients
The ingredients for this power slaw with peanut sauce are humble and easy to find in most markets. These are mostly basic pantry staples that people who like to cook have in their home. If you cannot find edamame, I suggest substituting chickpeas because they have a firm texture and mild flavor. If you are allergic to peanuts, you can try tahini instead of peanut butter and skip the peanuts.
- 3 cups edamame shelled and defrosted
- 1 cup Red cabbage
- 2 cups Green cabbage shredded
- 2 Carrots peeled and grated
- 2 tbsp Mint chopped
- 4 tbsp Cilantro chopped
- 2 Persian Cucumber cut in half moons
- 1 cup Peanuts roasted and unsalted
- 2 tbsp Rice vinegar
- 2 tbsp Peanut butter heaping
- 1 tsp Sriracha
- 1 tbsp Maple syrup
- 1 Lime juiced
- 2 tbsp Sweet chili sauce
- 3 baby bell peppers multicolored. Seeded and sliced.
- 2 scallions white and green parts sliced
- 1 mango peeled and sliced
- 2 tbsp low sodium soy sauce
How to make power slaw with Peanut Sauce
This recipe is incredible quick and easy. It involves zero cooking which is always a winner! Simply chop the veggies and make the dressing and mix. It's so easy!
- First, defrost the edamame by leaving overnight in the refrigerator or by running under water while preparing the vegetables. Drain well before adding to salad
- Make the dressing by adding to a bowl:peanut butter, sweet chili sauce, soy sauce, rice vinegar, lime juice, sriracha and maple syrup. Mix until well combined.
- Add cabbage, carrots, cucumbers, peppers, edamame, peanuts, mango, mint and cilantro to a bowl. For the dressing and mix well.
- Eat within 4-5 days for best quality. This recipe is ideal for meal prep.
Other delicious vegan slaw recipes
As you can see, slaws are one of my favorite foods. I love them because the cabbage makes it possible to mix in advance and the salad still stays crunchy unlike lettuce salads. These types of salads are perfect for meal prep!
Power Slaw with Peanut Sauce
Ingredients
- 3 cups edamame shelled and defrosted
- 1 cup Red cabbage
- 2 cups Green cabbage shredded
- 2 Carrots peeled and grated
- 2 tbsp Mint chopped
- 4 tbsp Cilantro chopped
- 2 Persian Cucumber cut in half moons
- 1 cup Peanuts roasted and unsalted
- 2 tbsp Rice vinegar
- 2 tbsp Peanut butter heaping
- 1 tsp Sriracha
- 1 tbsp Maple syrup
- 1 Lime juiced
- 2 tbsp Sweet chili sauce
- 3 baby bell peppers multicolored. Seeded and sliced.
- 2 scallions white and green parts sliced
- 1 mango peeled and sliced
- 2 tbsp low sodium soy sauce
Instructions
- First, defrost the edamame by leaving overnight in the refrigerator or by running under water while preparing the vegetables. Drain well before adding to salad
- Make the dressing by adding to a bowl:peanut butter, sweet chili sauce, soy sauce, rice vinegar, lime juice, sriracha and maple syrup. Mix until well combined.
- Add cabbage, carrots, cucumbers, peppers, edamame, peanuts, mango, mint and cilantro to a bowl. For the dressing and mix well.
- Eat within 4-5 days for best quality. This recipe is ideal for meal prep.
Mary
You might have received a comment already: in the ingredients list, soy sauce is not listed, but it's referenced in the recipe.
This looks amazing and I will be making it!
Sara Tercero
Hello Mary, low sodium soy sauce is listed in the ingredients, it says 2 tbsp! Perhaps just skimming you did not notice because it is low sodium. I hope you try it! It has gotten rave reviews on instagram!
Jane
Hello,
This looks delicious! Are the nutritional facts for the entire recipe or for one serving?
Thank you!
Sara Tercero
per serving!
Meredith
This looks delicious! One note - there's mango in the ingredient list but no mention of it in the instructions. I'm making it now and am sure it's good with or without (I'm going to throw it in).
Sara Tercero
Oh Meredith I am a hideous typo person! I will go back in and check it. Thanks for letting me know. Just throw it in and mix up. It will be fine. Let me know how you liked it!
Ginny
So delicious. Great crunch and the dressing is amazing
Sara Tercero
Thanks Ginny, I appreciate the feedback. So pleased that you enjoyed the salad. I agree the dressing is so yummy!
Adele
Made a big batch of it yesterday for a friend and we both loved it! I wonder if some of the previous comments related to missed ingredients is because the sauce ingredients aren’t separated out from the salad ingredients.
Sara Tercero
Hi Adele! Thanks for the feedback. I will check it out.