This peanut and ginger slaw is a fresh, vibrant alternative to traditional mayonnaise based slaws. Crisp red cabbage and carrot provide a satisfying crunch, balanced by the gentle chilli heat, sharp red onion, sweet tomatoes and fresh coriander. Pickled ginger adds a subtle tang, while the roasted peanuts bring depth and texture.
This slaw is simple to prepare and the soy and ginger dressing enhances the natural flavours in the vegetables without overpowering them. This is a colourful, well-balanced slaw that's ideal as a salad side, or light flavour-packed salad main dish.
Why you'll love this recipe
- The perfect balance of flavours this slaw balances bitter cabbage with tangy and sour pickled ginger, sharp onion, sweet tomatoes, fiery chilli and crunchy peanuts.
- A great make ahead salad, prepare earlier in the day, store in the fridge and allow the flavours to meld together.
- Feeding a crowd? No problem, this recipe is easily doubled or tripled to feed larger numbers.
- Suitable for dairy free and vegan diets.
- If serving to coeliacs or gluten free diners, ensure you use a gluten free soy sauce.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Cabbage - use ½ a red, green or white cabbage to serve 4 diners as a salad side.
- Vegetables - I also add carrot, red onion and baby plum or cherry tomatoes to the slaw, but you can add in other veggies too.
- Chilli - I like to add a little chilli for some fiery heat.
- Ginger - I used pickled ginger (sushi ginger) in the slaw, draining off the liquid and finely chopping it.
- Peanuts - I used unsalted peanuts which I then toasted in a pan for an extra nutty flavour.
- Fresh herbs - I like to add some freshly chopped coriander leaf (cilantro) just before serving.
Soy & Ginger Salad Dressing
- Mustard - I add a teaspoon of Dijon mustard to this salad dressing which helps emulsify all the ingredients together.
- Ginger - I use finely grated roof ginger in this salad dressing. If you want a really intense ginger flavour you could also add some finely shredded pickled ginger (sushi ginger) and a little of the pickling liquor.
- Garlic - I add some crushed garlic, only use a small garlic clove or half a larger clove. Any more and it will overpower all the other flavours in the dressing.
- Oil - I used sunflower oil, but you can use any variety of oil that you enjoy in a salad dressing, extra virgin olive oil, olive oil or avocado oil will all work.
- Vinegar - I have used sherry vinegar in this recipe, you could also use rice wine or white wine vinegar.
- Soy sauce - I season the dressing with soy sauce, it might look like a lot, but bear in mind you are using this dressing to season the ingredients of your salad.
How to make Peanut & Ginger Slaw
- Toast the peanuts in a dry non-stick frying pan over medium heat, then remove and set aside to cool.
- Prepare all the ingredients for the slaw, and place into a large bowl.
- Take a jar with a tight fitting lid and add all the ingredients for the salad dressing. Place the lid on the jar and shake until all the ingredients are well combined.
- Pour the salad dressing over the salad and stir well to combine. Place the salad into the refrigerator until you are ready to serve.
LESLEY'S TOP TIP: If not serving the slaw immediately, I recommend adding the fresh coriander and the toasted peanuts just before serving. That way you won't loose the burst of fresh herb flavour, nor the crunch from the peanuts.
Recipe variations
- Cabbage - I've used red cabbage in this recipe, but you could use green or white cabbage or a combination of cabbage.
- Vegetables - you can use any variety of veggies in this salad, try any colour bell pepper, spring onions, celery, celeriac, radishes, fennel, green beans, sugar snap peas.
- Fresh herbs - I've added coriander leaf (cilantro) but you can add in other fresh herbs, try parsley or chives.
- Nuts - I added toasted peanuts for added crunch and flavour. You can swap peanuts for other nuts, try hazelnuts. Or you could use seeds, try pumpkin or sunflower seeds.
Serving suggestions
This slaw makes a great side salad and works well alongside any main dish and works particularly well with barbecued food. Try it with my Oven Roasted Chicken Wings, Classic Hotdogs, or Chicken & Red Pepper Kebabs.
You can also serve it as a salad main, you could add some extra protein for a more substantial meal, try cooked chicken, seared steak, baked salmon, sauteed prawns, or sticky glazed tofu.
Useful hints and tips
- Take your time preparing the vegetables, you want to get everything as thin a possible. Nobody will thank you for thick chunks of cabbage stalk through the salad.
- For ease I have use a food processor, using a combination of the grating blade for the carrot and the slicing blades for the cabbage and red onion. However, you can use a sharp kitchen knife if you don't have a food processor.
- For coeliacs or gluten free diners ensure you use a gluten free soy sauce.
- Containing no dairy this slaw is suitable for dairy free and vegan diners.
- Allergy advice: dairy free, egg free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Yes, most slaws are full of a rainbow of raw vegetables which are high in fibre and rich in antioxidants. In this particular slaw there's lots of red cabbage which also contains vitamins C and K, ginger has strong anti-inflammatory properties, and peanut offers high amounts of protein, vitamin E, folate and magnesium.
Yes, this slaw benefits from being made a little ahead of time, to allow the flavours to meld together. Make and dress the salad earlier in the day. Then cover and store in the fridge until you are ready to serve. However, I would recommend leaving the peanuts and coriander out and only add them in later when you are ready to serve. You can store leftover slaw in an airtight container in the fridge for 1-2 days.
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Additional recipe suggestions
If you like this recipe then try these great tasting salad sides:
- Sprout Slaw with Apple & Radish
- Fennel & Apple Slaw
- Easy Celeriac Remoulade
- Lettuce & Herb Salad
- Asian Cucumber Salad
- Chickpea & Carrot Salad with Harrisa Dressing
Love salad, you will find a variety of different side and main salad dishes in this Best Salad Recipes post.
Peanut & Ginger Slaw Recipe (No Mayo)
Equipment
- food processor or mandolin
- Sharp kitchen knife
- chopping board
- large salad bowl
- jam jar or small bowl for salad dressing
Ingredients
Peanut & Ginger Slaw
- ½ red or white cabbage (finely shredded)
- 1 large carrot (peeled and grated)
- ½ red onion (thinly sliced)
- 12 baby plum or cherry tomatoes (halved)
- ½ red finger chilli (finely diced)
- 80 g pickled ginger (drained and finely chopped)
- 80 g unsalted peanuts (toasted)
Soy & Ginger Salad Dressing
- 2 tablespoon fresh ginger (finely grated)
- 1 small clove garlic (finely grated)
- 1 teaspoon Dijon mustard
- 2 tablespoon light soy sauce
- 2 tablespoon sherry vinegar
- 2 tablespoon sunflower oil
Instructions
- Toast the peanuts in a dry non-stick frying pan over medium heat, then remove and set aside to cool.
- Prepare the remaining ingredients for the slaw and place into a large bowl. (If you don't plan to eat the slaw straight away, I recommending leaving out the coriander leaf and the peanuts and adding these just before serving so they retain their freshness and texture).
- Take a jar with a tight fitting lid and add all the ingredients for the salad dressing. Place the lid on the jar and shake until all the ingredients are well combined.
- Pour the salad dressing over the salad and stir well to combine. Place the salad into the refrigerator until you are ready to serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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