Peanut Sesame and Cabbage Deli Coleslaw
Peanut butter and toasted sesame give this slaw a deeper, nuttier flavour than classic deli versions, while cabbage keeps the texture sharp and fresh. It’s excellent with skewers, wings and grilled pork when the barbecue menu needs a side with more savoury backbone.
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.
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.
Nutrition
Calories: 154kcalCarbohydrates: 8gProtein: 4gFat: 12gSaturated Fat: 2.1gPolyunsaturated Fat: 3.8gMonounsaturated Fat: 4.7gCholesterol: 5mgSodium: 358mgPotassium: 286mgFiber: 3.1gSugar: 4gVitamin A: 2470IUCalcium: 66mgIron: 1mg
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