Low-Carb Spicy Cilantro-Peanut Slaw (Video)
Low-Carb Spicy Cilantro-Peanut Slaw is a recipe I make over and over and this delicious salad is also gluten-free, dairy-free, and vegan. Use Salad Recipes to find more recipes like this one.
Watch the video to see if you might like to make
Low-Carb Spicy Cilantro-Peanut Slaw!
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.
How to Make Low-Carb Spicy Cilantro-Peanut Slaw:
(Scroll down for complete printable recipe, including nutritional information.)
- I used a Mandoline Slicer (affiliate link) 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 (affiliate link), 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 will lose its 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!
- 1/2 large head green cabbage, finely chopped
- 1/2 cup peanuts, chopped
- 1/2 cup thinly sliced green onions
- 1 bunch cilantro, chopped (see notes)
- salt and fresh ground black pepper to taste
- 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 (see notes)
- 1/4 cup vegetable 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.
- 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.
I used Monkfruit Sweetener for this recipe. If you like cilantro I would use at least 1/2 cup chopped cilantro, or more for the recipe. Use a bit more thinly sliced green onion if you're not a cilantro fan. Use more or less Sriracha to taste, or this can be left out for a less spicy version.
Recipe adapted from Crunchy Peanut Slaw found at The Kitchn.
Amount Per Serving: Calories: 119 Total Fat: 10g Saturated Fat: 2g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 297mg Carbohydrates: 5g Fiber: 2g Sugar: 2g Protein: 4g
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.