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Kalyn's Kitchen

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 low-carb, Keto, low-glycemic, gluten-free, dairy-free, and vegan. Use Salad Recipes to find more recipes like this one.

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Watch the video to see if you might like to make
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.

Ingredients:

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

Directions:

  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.

Notes:

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’ve made this twice now. The first time I followed the recipe exactly, and the second time I substituted mint for cilantro. Both were GREAT! Thanks for the recipe!

  2. Kathi, thanks! So glad you liked it!

  3. I made this today and it is really yummy! Thanks much!

  4. It must have been kismet. I was over at Lydia’s looking at a pretty pantry and decided to click over to your site and behold! There before me was the next thing I was going to look for on the net…. a nice, interesting healthy slaw involving cilantro and peanuts! I am making pork marinated in a peanut buttery hot sauce that will be grilled serving with homemade flat breads. Thank you!

  5. So happy that everyone is liking this recipe. I do want to emphasize this is best freshly made; if you can’t eat it all, I’d only put dressing on part of it, and save the rest to add dressing to later.

    Chris, I’ll definitely make it for you when you come to Utah!

  6. Looks and sounds real good!

    Paz

  7. I think I LOVE cilantro and this salad! About 5 more weeks and I will be out there…look out Utab! Can’t wait to get together. 😉

  8. That looks awesome, Kalyn. I am going to make that this week.

  9. I had a huge cabbage salad in an airport the other night, and I’ve been craving it ever since. I love peanuts in salads – the crisp and the crunch!

  10. I don’t think I eat cabbage nearly enough. In fact, I’m certain of it because I can’t remember the last time I had it! This recipe looks wonderful though, I think I may add it to our menu for next week.

  11. First- I hope you feel better soon, Kalyn. Spring is no time to get sick. And this slaw- beautiful. My favorite combination of flavors. Isn’t it funny how some loathe cilantro? (Cumin, too.) Go figure. (Lydia- love you even if you’re a heretic. Or maybe even because of it.;-) xox

  12. Hi Kalyn! Thanks for sharing this recipe. I posted a link to it in my Friday Favorites!

  13. This sounds good to me! 🙂

    Lately, I’ve discovered how many people around me despise cilantro and I’m thinking that some of them haven’t even tasted it executed in a proper way. I say this because I remember the first time I tasted cilantro I didn’t like it either. It was because it was used in some weird experimental cooking by my mom who didn’t know how to use cilantro at the time. When used with the right flavors I think it’s irreplaceable, i.e. Thai cuisine for example. Glad you love cilantro and keep posting recipes with cilantro in it. 🙂

  14. Damn, that looks like some fine slaw. This may go on the menu tomorrow night so I can take some with me to the library on Sat. =)

    Thanks!

  15. Kalyn, this looks delicious. I love cabbage salads, too. I also got a weirdly big kick out of seeing you feature the bowl attachment to the immersion blender. I love that thing and don’t think it gets nearly enough airtime!

  16. YUM! This sounds really incredible! I will have to bookmark it to make soon!
    Thanks for sharing!

  17. A delightful cabbage slaw with sriracha in the dressing? Sounds like a perfect side for Memorial Day!

  18. Kalyn,

    This looks amazing and I can’t wait to make it for my family! Yum.

    Elana

  19. Sorry I am really neglecting comments on this post. I’ve been really sick; in fact I went to the Utah production of Miss Saigon and had to take a taxi home from the theater. Today I stayed home from work and thought I was feeling better, but I ended up spending most of the day asleep on the couch.

  20. I’m always looking for new ways to enjoy cabbage. Lovely recipe Kalyn.

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