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Kalyn's Kitchen

Low-Carb Spicy Cilantro-Peanut Slaw (Video)

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 Diet-Type Index to find more recipes like this one.

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Low-Carb Spicy Cilantro-Peanut Slaw!

Low-Carb Spicy Cilantro-Peanut Slaw found on KalynsKitchen.com

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.

Low-Carb Spicy Cilantro-Peanut Slaw found on KalynsKitchen.com

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.)

Low-Carb Spicy Cilantro-Peanut Slaw found on KalynsKitchen.com

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.

Low-Carb Spicy Cilantro-Peanut Slaw found on KalynsKitchen.com

Serve right away. This salad will lose it’s crunch 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.

More Great Salad Recipes with Cabbage:

Mexican-Inspired Slaw ~ All Roads Lead to the Kitchen
Vietnamese Cabbage Salad with Chicken and Cilantro from Kalyn’s Kitchen
Chopped Asian Chicken Salad ~ A Dash of Sanity
Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing ~ Kalyn’s Kitchen
Cilantro Lime Chicken Chop Salad ~ Your HomeBased Mom
Spicy Mexican Slaw with Lime and Cilantro ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Spicy Cilantro-Peanut Slaw found on KalynsKitchen.com

Low-Carb Spicy Cilantro-Peanut Slaw

This Low-Carb Spicy Cilantro-Peanut Slaw is a salad I love to eat often.


Salad Ingredients

  • 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

Dressing Ingredients

  • 2 T rice vinegar (not seasoned)
  • 1 T sweetener of your choice (see notes)
  • 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


  1. Cut cabbage head in half and save half for another salad.
  2. Remove core from the half you’re using, then cut cabbage into very thin slices (less than 1/4 inch.
  3. Turn cutting board the other direction and cut again to chop into very small pieces.
  4. Thinly slice green onions, chop cilantro, and chop peanuts.
  5. In a bowl or glass measuring cup, mix together rice vinegar, sweetener of your choice, sesame oil, soy sauce, and Sriracha sauce if using.
  6. Use a whisk to mix in oil until dressing is well-combined.
  7. In large plastic or glass bowl, gently combine chopped cabbage, sliced green onions, and chopped cilantro.
  8. Add dressing a little at a time, until salad seems as wet as you’d like it. (You may not need all the dressing.)
  9. Add chopped peanuts, and stir a few times until peanuts are mixed in.
  10.  Taste salad for seasoning, and add salt and freshly ground black pepper as desired.
  11.  Serve immediately.


I used Monkfruit Sweetener for this recipe.

Recipe adapted from Crunchy Peanut Slaw found at The Kitchn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener, this Low-Carb Spicy Cilantro-Peanut Slaw should be a great choice for any low-carb or low-glycemic diet plan, including the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

This recipe was first posted for Weekend Herb Blogging, hosted by Chris from Mele Cotte.

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90 comments on “Low-Carb Spicy Cilantro-Peanut Slaw (Video)”

  1. I added some diced red pepper to the salad and I added a tablespoon of greek yogurt to the dressing. Very tasty – thank you!

  2. This is fantastic! Thank you!!!

  3. It's DELICIOUS! I've been eating it for lunch and sad that I only have one more portion left. I will be making it again for sure.

  4. This looks fantastic. Do you have a guess as to how many cups of shredded cabbage you end up with? I was thinking about using bagged, pre-shredded slaw. Thanks!

  5. I made tonight for dinner and man it was good and I added chicken.

  6. Eating (and loving) this right now. Thanks for the recipe!

  7. Rachel, the Splenda in packets is more concentrated than the granulated Splenda (or Stevia) I use in recipes so you will need to cut down the amount.

  8. This is so good! I am on day 2 of phase 1 and Ive already made a couple of your recipes. I went to the store just to get cabbage for this because I had to have it right when I saw it. It was so good. I followed the recipe exactly. Also, I made it a lunch with the leftovers the next day and topped it with leftover ground turkey from the Spicy Asian Lettuce Cups, also from your blog and also fantastic. One question, I use splenda to sweeten things and Im wondering if I was to use 1T of splenda. That seemed like a lot and I only have the packets so I used 2 packets. Thanks for posting!!

  9. Loved this recipe but plan to add a hint of fresh lime and some type of sprout…any suggestions?

  10. That''s "über" with an umlaut, please. Spelling is so important, I think.

  11. I'm so happy that I stopped by as your spicy slaw sounds delicious. Karen

  12. My family doesn't like slaw much, but I think this version would be a hit.

  13. This is delicious! I am so glad that I found your website. I was recently diagnosed insulin resistant & your recipes are just what I need to keep up my new way of life (basically no sugar or carbs at all). I am already -18 lbs. You are helping people get healthier one recipe at a time! Thanks!

  14. So glad you enjoyed it!

  15. I'm so glad I found your blog, just as a bag of cilantro was withering in my fridge. Made a batch which I ate over 3 days, and it was just refreshingly delicious!

  16. MaryEllen, so glad you're enjoying it!

  17. I've tried several of these Asian cabbage salad recipes and your's remains my favorite.

  18. Day 2 back on South Beach and I have been craving something delicious!

    This. Is. Awesome.


  19. Anonymous, so glad you like it! I love this salad and would happily eat it for Thanksgiving myself.

  20. This slaw is so good! I've already made it 2X. I added chopped tomatoes and red pepper. I will be serving this for Thanksgiving, also.

  21. Bria, so glad you liked it. I think the variations of this are endless!

  22. Kalyn,

    Love your blog! I am actually eating this as we speak (well for the most part) I had some veggies in the fridge that i wanted to use up so i added shredded carrots and snap peas, plus some grilled chicken and lime juice.

    It is absolutely delicious. The vinagrette is amazing, I usually dont like slaws, but this is a unique and tasty spin! Thanks for sharing it with us!

  23. This recipe looks amazing! Thank you for sharing.

    I've included it in my Top 25 recipe posts on Twitter because its such a winner!!


    Thank you again for the beautiful post.

    Bridge x

  24. Ashley, over 1,000 recipes in the archives on the left, I'm sure you can find something you'll like.

  25. It was awesome. Day two has just begun for my
    south beach diet. My husband and I are like…"we are starving" how can we fill our tummy's up? on this diet. Any suggestions?

  26. HypsyAdventures, so glad you're finding the phase one recipes useful.

    Rookie Cookie, so glad to hear it was a hit and even more glad that we're converting people to the joys of cilantro!

  27. I made this for my sister's baby shower last night. Enormous hit. I heard things like, "I never knew I liked cilantro!".

  28. You are saving my life with all these amazing phase 1 recipes… this cabbage salad looks delicious! Thanks for all your hard work!

  29. Emily so glad you liked it! As for the Sriracha, I admit I'm kind of a wimp when it comes to hot (I'm working on it!)

  30. Just made a big batch, and it is fantastic. I didn't have to add salt, but I did up the sriracha by a squirt or so; we like it HOT over here.

    Excellent recipe! Thanks so much.

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