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Cabbage Crush Slaw Bowls with Spicy Peanut Dressing Recipe

These vibrant Cabbage Crush Slaw Bowls with Spicy Peanut Dressing Recipe bring a crunchy, flavor-packed lunch to your table in minutes. The colorful slaw pairs perfectly with a creamy, spicy peanut dressing for a satisfying meal that’s both nutritious and delicious.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Lunch
Cuisine: American
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 cup shelled edamame, thawed if frozen
  • 1 cup cooked quinoa
  • 1 ripe avocado, sliced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons green onions, sliced
  • 1/4 cup peanuts, chopped
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sriracha (adjust to taste)
  • 1 clove garlic, minced
  • 2 tablespoons warm water (as needed to thin dressing)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  • Prep the Slaw: In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrots, edamame, and cooked quinoa. Toss gently to mix.
  • Make the Dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, minced garlic, ground ginger, and salt. Add warm water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
  • Cook the Edamame (if needed): If using frozen edamame, bring a small pot of water to a boil. Add the edamame and cook for 3-4 minutes until heated through. Drain and rinse under cold water to stop cooking.
  • Assemble the Bowls: Divide the slaw mixture evenly among four bowls. Top each bowl with sliced avocado, chopped cilantro, green onions, and chopped peanuts.
  • Drizzle and Serve: Drizzle the spicy peanut dressing over each bowl just before serving. Toss lightly if desired, or serve the dressing on the side for dipping.

Notes

Pro Tips: For extra crunch, chill the slaw ingredients for 10 minutes before assembling. If you prefer a milder dressing, reduce the sriracha to 1 teaspoon. Use a mandoline slicer for even, thin cabbage strips. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate until ready to serve to prevent sogginess. Variations: Add shredded carrots or bell peppers for extra color. Swap the edamame for chickpeas or grilled chicken for a protein boost. For a nut-free option, use sunflower seed butter instead of peanut butter.