Some slaws cool the plate down. This coleslaw adds a bit more character to it. The cabbage stays crisp, the dressing has a nutty savoury richness, and the sesame gives a toasted note that feels especially good next to grilled chicken, pork skewers and sticky barbecue beef. When I want a side that can keep up with assertive barbecue flavours without turning heavy, this is the bowl I reach for.
A Deli Slaw That Takes a More Nutty Turn
I like classic creamy slaw as much as anyone, but there are days when I want something with a little more chew and a little more roasted flavour. Peanut and sesame do that beautifully. They turn the slaw into something that still feels cold and crunchy, yet more layered and slightly savoury-sweet. If you want the wider collection around it, you’ll find it in my deli slaw favourites for BBQ nights.
The Toasted Notes Make It Feel Right at Home Beside the Grill
What keeps me coming back to this one is the way the toasted peanut and sesame flavours sit against smoky meat. The slaw doesn’t disappear next to char or glaze. It has enough backbone to stay interesting, though it still refreshes the palate between bites. It lands in a very different place from limey jalapeño coriander slaw, and it feels more savoury and rounded than earthy carrot beetroot cumin slaw.
Best for Skewers, Chicken Thighs and Sticky Pork
I make this most often with grilled chicken thighs, pork kebabs and barbecue beef strips cooked hot and fast. It also works well in wraps and buns because the cabbage stays neat and the dressing clings nicely. If I want something colder and sharper, I’ll switch to yogurt cabbage radish slaw side. If I’m after a richer, more indulgent side, walnut blue cheese slaw crunch takes the table somewhere completely different.
Ingredients for 4 People
- 380 g white cabbage, finely shredded
- 100 g red cabbage, finely shredded
- 1 medium carrot, 100 g, grated
- 3 spring onions, 35 g, finely sliced
- 35 g smooth peanut butter
- 30 g mayonnaise
- 40 g Greek yogurt
- 1 tbsp lime juice, 15 ml
- 2 tsp rice vinegar, 10 ml
- 1 tsp honey, 7 g
- 1 tsp light soy sauce, 5 ml
- 1 tsp toasted sesame oil, 5 ml
- 1 tbsp toasted sesame seeds, 9 g
- 25 g roasted peanuts, roughly chopped
- 1/2 tsp fine sea salt, 3 g
- 1/2 tsp black pepper, 1 g
Ingredient Notes
The mix of white and red cabbage works well here because it gives the slaw a bit more visual contrast and a slightly sturdier bite. White cabbage keeps the texture familiar and easy to eat, while the red cabbage adds just enough chew so the bowl doesn’t feel too soft under the richer dressing. I still shred both finely because I want the slaw to stay tidy enough for buns and wraps.
Peanut butter should be smooth and not too sweet. A very sugary one can make the dressing feel oddly flat. I use just enough mayo to give the dressing body, then let yogurt lighten it. Toasted sesame oil is strong stuff, so a small amount is enough. The chopped peanuts are best added close to serving if you want them to stay really crisp, though I don’t mind them softening slightly if the slaw sits for a little while.
Equipment Needed
You’ll need a large mixing bowl, a sharp knife or mandoline, a box grater and a smaller bowl for the dressing. Because the dressing is thicker than most slaw dressings, I like a whisk rather than a spoon. It helps smooth out the peanut butter and keeps the texture silky rather than lumpy.
A small dry pan is useful if you want to toast the sesame seeds yourself, though shop-bought toasted sesame seeds are perfectly fine. I also like having a chef’s knife for chopping the peanuts rather than crushing them. Rough pieces give a more pleasing crunch than peanut dust, which tends to disappear into the dressing.
Instructions
Step 1, Prepare the vegetables
Finely shred the white cabbage and red cabbage, then add both to a large mixing bowl. Grate the carrot and finely slice the spring onions, then add them to the bowl.
Step 2, Make the peanut sesame dressing
In a separate bowl, whisk together the peanut butter, mayonnaise, Greek yogurt, lime juice, rice vinegar, honey, soy sauce, toasted sesame oil, sea salt and black pepper. Whisk until smooth and creamy.
Step 3, Dress the slaw
Pour the dressing over the cabbage mixture and toss thoroughly so everything is evenly coated. Make sure the dressing reaches the bottom of the bowl, as it tends to settle there at first.
Step 4, Add the crunch
Stir through the toasted sesame seeds and most of the chopped peanuts, reserving a small handful for the top if you like.
Step 5, Rest and chill
Leave the slaw for 10 minutes, then chill for 20 to 30 minutes. This lets the cabbage soften slightly and gives the dressing time to settle into the vegetables.
Step 6, Finish and serve
Toss again before serving and scatter over the remaining peanuts. Taste and add a little more lime juice if you want it brighter. Serve cold with barbecue.
Cooking Technique Notes for Peanut Sesame and Cabbage Deli Coleslaw
This slaw needs a dressing that feels rich, though not sticky or heavy. Peanut butter can thicken quickly, so the balance of yogurt, acid and a little mayo matters. I whisk the dressing thoroughly before it meets the vegetables because once it goes in, it’s harder to smooth out. If it seems too thick, a teaspoon of water or a touch more lime juice is enough to loosen it without making the slaw watery.
Texture is a big part of the appeal here. The cabbage needs to stay crisp enough to contrast with the creamy nutty dressing, while the peanuts and sesame seeds add those little toasted pops that make each bite more interesting. I prefer adding the chopped peanuts near the end because that keeps their crunch clearer. If they sit too long in the dressing, they soften, which is not a disaster, though the texture is less lively.
What to Serve with This Recipe
Peanut sesame and cabbage deli coleslaw works especially well with grilled chicken skewers, pork kebabs, barbecue beef strips and sticky wings. The nutty dressing stands up nicely to smoky meat and slightly sweet glazes, which makes it a useful side when the barbecue is leaning more savoury-sweet than vinegar-sharp. I also like it tucked into wraps with sliced chicken and charred peppers.
On a larger spread, this slaw sits well next to grilled corn, charred spring onions, flatbreads and barbecue mushrooms. It brings a different kind of richness from a standard creamy slaw, so it can make the table feel more varied without drifting away from the main job of being a proper cold side for grilled food.
Wine and Beer Pairings
For wine, I’d go with an off-dry Riesling first. The slight sweetness and good acidity work well with the nutty dressing and help keep the lime tasting fresh. It’s particularly good with chicken and pork. A dry rosé can also work nicely here, especially if the barbecue menu includes grilled chicken or prawn skewers. It gives enough freshness to cut through the dressing without feeling too severe.
For beer, a pale ale is a very good match. The light bitterness and malty backbone sit comfortably with peanut and sesame, while still refreshing the palate. A lager works too if you want something cleaner and crisper. I’d lean that way when the rest of the plate is spicy, because the lighter beer gives the slaw and the meat more room.
FAQ
Can you put peanut butter in coleslaw dressing?
Yes, and it works brilliantly when balanced with yogurt, lime and a little vinegar. It gives the slaw a creamy, nutty depth without needing lots of extra ingredients.
What meats go with peanut sesame slaw?
It pairs especially well with grilled chicken, pork skewers, beef strips and barbecue wings. It also works nicely in wraps and buns.
Is peanut slaw spicy?
Not by default. This version is savoury and nutty rather than hot, though you could add chilli if you wanted more heat.
Can I make peanut coleslaw ahead of time?
Yes, though I think it’s best made the same day. A couple of hours ahead is fine, but the peanuts are crispest when added closer to serving.
Why is my peanut slaw too thick?
Peanut butter can thicken the dressing quite quickly. Add a teaspoon of lime juice or water at a time until the texture loosens slightly.
Can I make this without soy sauce?
Yes. You can replace it with a pinch more salt and a tiny splash of extra vinegar or lime juice, though the savoury depth will be a little different.
Tips for Success with Peanut Sesame and Cabbage Deli Coleslaw
For the best peanut sesame and cabbage deli coleslaw, keep the dressing balanced. Peanut butter can flatten a slaw if the acid isn’t strong enough, so don’t be shy with the lime and vinegar. I always taste the dressing before mixing, and I want it to seem slightly brighter than necessary. Once it coats the cabbage, everything settles down.
It also helps to think about when you add the crunchy bits. Sesame seeds are fine mixed in early, but chopped peanuts are better held back until near the end if you want their texture to stay distinct. I like a few on top right before serving because it gives the bowl a fresher crunch and makes the nutty character obvious from the first bite.
Recipe Variation Suggestions
For a spicier version, add 1 finely sliced red chilli or a teaspoon of chilli crisp to the dressing. That works especially well with grilled chicken thighs or pork belly. You can also add chopped coriander if you want the slaw to feel greener and a little brighter.
For a softer variation, swap the carrot for finely shredded cucumber, squeezed dry, or add a handful of bean sprouts just before serving. Cucumber makes the slaw cooler and lighter, while bean sprouts add a crisp, juicy bite that suits hot weather barbecue really well.
Storage and Reheating for Peanut Sesame and Cabbage Deli Coleslaw
Peanut sesame and cabbage deli coleslaw will keep in the fridge for up to 2 days in an airtight container. The flavour stays good, though the peanuts soften over time and the cabbage loses some of its bite. It’s best on the day it’s made.
There’s no reheating involved. Serve it cold. If the dressing firms up after chilling, stir in a teaspoon of lime juice or a tiny splash of water to loosen it before serving.
Health Benefits and Dietary Alternatives
This slaw brings fibre from cabbage and carrot, plus some protein and healthy fats from peanuts and sesame. It feels richer than some of the lighter slaws, though it still brings fresh crunch to a barbecue plate. I like that it adds substance without relying on loads of extra sweetness.
For dairy-free eating, use a plant-based yogurt. For egg-free needs, swap the mayonnaise for extra yogurt or an egg-free mayo. If you need a nut-free version, this particular recipe is not the best fit, though you could build a similar dressing with tahini and sunflower seeds instead, knowing the flavour will shift.
Peanut Sesame and Cabbage Deli Coleslaw
Ingredients
- 380 g white cabbage finely shredded
- 100 g red cabbage finely shredded
- 1 medium carrot grated
- 3 spring onions finely sliced
- 35 g smooth peanut butter
- 30 g mayonnaise
- 40 g Greek yogurt
- 1 tbsp lime juice
- 2 tsp rice vinegar
- 1 tsp honey
- 1 tsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 25 g roasted peanuts roughly chopped
- ½ tsp fine sea salt
- ½ tsp black pepper
Instructions
Prepare the vegetables
- Finely shred the white cabbage and red cabbage, then add both to a large mixing bowl. Grate the carrot and finely slice the spring onions, then add them to the bowl.
Make the peanut sesame dressing
- In a separate bowl, whisk together the peanut butter, mayonnaise, Greek yogurt, lime juice, rice vinegar, honey, soy sauce, toasted sesame oil, sea salt and black pepper. Whisk until smooth and creamy.
Dress the slaw
- Pour the dressing over the cabbage mixture and toss thoroughly so everything is evenly coated. Make sure the dressing reaches the bottom of the bowl, as it tends to settle there at first.
Add the crunch
- Stir through the toasted sesame seeds and most of the chopped peanuts, reserving a small handful for the top if you like.
Rest and chill
- Leave the slaw for 10 minutes, then chill for 20 to 30 minutes. This lets the cabbage soften slightly and gives the dressing time to settle into the vegetables.
Finish and serve
- Toss again before serving and scatter over the remaining peanuts. Taste and add a little more lime juice if you want it brighter. Serve cold with barbecue.