This Low-Carb Spicy Cilantro-Peanut Slaw is something I could eat over and over and this delicious salad is low-carb, Keto, low-glycemic, gluten-free, dairy-free, vegan and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
It’s a lucky break for me that cabbage happens to be one of the most diet-friendly ingredients around, as well as being an uber-nutritious cruciferous vegetable, because I’m such a huge fan of cabbage salads like this Low-Carb Spicy Cilantro Peanut Slaw that I could eat a salad with cabbage almost every day. In fact, I am fond of cabbage most any way you want to serve it, which is why there are so many tasty low-carb cabbage recipes on my blog!
I first made this favorite cabbage slaw eight years ago (!), and although the old photos weren’t ghastly, it was definitely in need of new photos that would show off how delicious it is! And hopefully the improved photos might entice you to try this one if you’re a fan of cabbage salads.
And we do have to talk about the “C” word don’t we, because I absolutely understand that some people have the anti-cilantro gene and just can’t stand the stuff! So if you want to make this tasty slaw without cilantro, just use a little extra sliced green onion instead.
I used a Mandoline Slicer to slice the cabbage nice and thin; put sliced cabbage into a large bowl. Whisk together the rice vinegar, sweetener, sesame oil, soy sauce, Sriracha Sauce, and peanut oil to make the dressing. Chop peanuts, slice green onions, and chop cilantro (if using.)
Stir the green onions and cilantro into the cabbage so it’s well combined, then stir in the desired amount of dressing until the salad is as wet as you’d like it. Add chopped peanuts and stir to combine, saving a few peanuts to garnish the top if desired.
Serve right away. This salad is not that good after it sits in the fridge, so if this makes more than you’ll eat at one time I would cut the cabbage, mix in the chopped green onions and cilantro, and then only add dressing and peanuts to the amount you’ll be eating. Keep the cabbage mixture and the extra dressing refrigerated to combine another time.
Low-Carb Spicy Cilantro-Peanut Slaw
(Recipe adapted from Crunchy Peanut Slaw found at The Kitchn, makes 4-6 servings.)
1/2 large head green cabbage, very finely chopped
1/2 cup peanuts, chopped (or more)
1/2 cup thinly sliced green onions
1 bunch cilantro, chopped (use at least 1/2 cup chopped cilantro, or more)
salt and fresh ground black pepper to taste
2 T rice vinegar (not seasoned)
1 T sweetener of your choice (I used Monkfruit Sweetener)
2 tsp. sesame oil
2 tsp. soy sauce
2 tsp. Sriracha sauce (or less, or this can be left out for a less spicy version)
1/4 cup canola or peanut oil
Cut cabbage head in half and save half for another salad. Remove core from the half you’re using, then cut cabbage into very thin slices (less than 1/4 inch) and turn cutting board the other direction and cut again to chop into very small pieces. Thinly slice green onions, chop cilantro, and chop peanuts.
In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using. Use a whisk to mix in oil until dressing is well-combined.
In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro. Add dressing a little at a time, until salad seems as wet as you’d like it. (You may not need all the dressing.) Add chopped peanuts, and stir a few times until peanuts are mixed in. Taste salad for seasoning, and add salt and freshly ground black pepper as desired. Serve immediately.
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