Spicy Cilantro Peanut Slaw
Spicy Coleslaw with Cilantro and Peanuts is a perfect salad for everyone who loves cilantro, Sriracha, peanuts, and cabbage. Of course you can adjust the amount of Sriracha Sauce, switch cilantro for green onions, and use another kind of nuts, depending on what you prefer!
PIN this spicy coleslaw recipe to try it later!
Spicy Cilantro Peanut Slaw is a perfect salad for everyone who likes cabbage, Sriracha Sauce, cilantro, and peanuts! But see tips below if you want to adjust or replace one of those ingredients, because there are a lot of flavorful variations for this spicy coleslaw recipe.
I love cabbage, and using it in coleslaw recipes with a bit of spicy flavor is always going to be a hit with me. And I’m so happy that cabbage happens to be a diet-friendly ingredient, as well as being a nutritious cruciferous vegetable, because I could eat a salad with cabbage almost every day.
I first made this favorite spicy slaw years ago, and now I’m excited to have new photos to show off how delicious it is! And hopefully the improved photos might entice you to try this one if you’re also a fan of cabbage salads.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- green cabbage
- peanuts (see notes)
- green onions
- cilantro, chopped (see notes)
- Unseasoned Rice Vinegar (affiliate link)
- Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice
- sesame oil (affiliate link)
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- Sriracha Sauce (affiliate link)
- Peanut Oil (affiliate link) or other vegetable oil of your choice
What to use instead of cilantro in the spicy coleslaw recipe:
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.
What if you can’t eat peanuts?
For anyone who can’t have peanuts or just doesn’t have them on hand, my second choice for this recipe would be slivered almonds. I think Pistachios and cashew would also be great. And if you can’t have nuts, this recipe will still be delicious without them!
How spicy do you want your coleslaw?
This cabbage salad as written is only slightly spicy, but if you prefer more spicy Sriracha flavor you can certainly add more Sriracha Sauce. I would add a little more, then taste, and continue to adjust until it’s as spicy as you prefer.
Will the spicy coleslaw keep in the fridge?
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.
How to make Spicy Coleslaw with Cilantro and Peanuts:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 (affiliate link), soy sauce, Sriracha Sauce (affiliate link), and peanut oil to make the dressing.
- Chop peanuts or other nuts, 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 the spicy coleslaw right away and enjoy!
More Salads with Cabbage:
Weekend Food Prep:
This Spicy Coleslaw recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Spicy Cilantro Peanut Slaw
This low-carb spicy coleslaw is a salad I love and make often. And you can adjust the amount of Sriracha, use green onion instead of cilantro, and replace peanuts with another type of nuts, whatever you prefer.
Ingredients
Salad Ingredients
- 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
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 (see notes)
- 1/4 cup vegetable or peanut oil
Instructions
- 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 (affiliate link), soy sauce, and Sriracha Sauce (affiliate link) 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.
Notes
I used Monkfruit Sweetener (affiliate link) 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 Sauce (affiliate link) to taste, or this can be left out for a less spicy version.
Recipe adapted from Crunchy Peanut Slaw found at The Kitchn.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 119Total Fat 10gSaturated Fat 2gUnsaturated Fat 7gCholesterol 0mgSodium 297mgCarbohydrates 5gFiber 2gSugar 2gProtein 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener, this spicy coleslaw recipe should be a great choice for any low-carb, Keto, or low-glycemic diet plan, including the original South Beach Diet.
Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Spicy CilantroPeanut Slaw was first posted in 2009, and I’ve been making it ever since that time. It was last updated with more information in 2025.
92 Comments on “Spicy Cilantro Peanut Slaw”
I LOVE this salad! I have made it so many times for so many occasions and everyone has always loved it.
I just make a big batch of the dressing and keep it in the fridge for any time I want to throw the salad together.
I always use the basic ingredients but then add whatever I have on hand. I’ve added bells, sprouts, jalapeño, but I always add dried cranberries. The combo of sweet and savory is so perfect.
So glad you have enjoyed it! I love the idea of making the dressing in bulk.
Love this recipe. I always double it and take it to any bring and share events I go to. It’s always a hit!
Thanks for the nice feedback Dee! So glad you are enjoying it!
I added some diced red pepper to the salad and I added a tablespoon of greek yogurt to the dressing. Very tasty – thank you!
This is fantastic! Thank you!!!
Glad you are enjoying it!
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.
So glad you enjoyed it!
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!
Of course you *can* use pre-shredded cabbage. But this will be tastier (and a lot cheaper) with cabbage you cut yourself, even if you don't have a mandoline and have to cut with a knife. I'd guess a half a head of cabbage is close to 4 cups of shredded cabbage, so that would be several bags.
Thanks, Kalyn. I'll go with your instinct (and recipe) and hand-shred it. 🙂 Looking forward to trying it!
Hope you enjoy!
I made tonight for dinner and man it was good and I added chicken.
Glad you liked it!
Eating (and loving) this right now. Thanks for the recipe!
Bethany, so glad you're enjoying it!
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.
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!!
Loved this recipe but plan to add a hint of fresh lime and some type of sprout…any suggestions?
I'm so happy that I stopped by as your spicy slaw sounds delicious. Karen
My family doesn't like slaw much, but I think this version would be a hit.
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!
So glad you enjoyed it!
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!
MaryEllen, so glad you're enjoying it!
I've tried several of these Asian cabbage salad recipes and your's remains my favorite.
Glad you like it!
Day 2 back on South Beach and I have been craving something delicious!
This. Is. Awesome.
🙂
Anonymous, so glad you like it! I love this salad and would happily eat it for Thanksgiving myself.
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.
Bria, so glad you liked it. I think the variations of this are endless!
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!
Ashley, over 1,000 recipes in the archives on the left, I'm sure you can find something you'll like.
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?
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!
I made this for my sister's baby shower last night. Enormous hit. I heard things like, "I never knew I liked cilantro!".
You are saving my life with all these amazing phase 1 recipes… this cabbage salad looks delicious! Thanks for all your hard work!
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!)
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.
Annie, I don't think there would be all that much difference with only 1 T of sweetener, but you could start with 2 tsp. and taste, then add more if you want it a bit sweeter. I did use agave.
This looks soooo fresh & good. One question: each of the sweetener options that you listed have different sweetening capabilities. For example, I know that you usually use less honey than sugar because it is much sweeter. Do you have any ideas on how to adjust the amount if you're using honey or agave?
Thanks!
This salad is SOOOOOOO good! As I was making it, I realized that I didn’t have canola or peanut oil, so I used vegetable – sounded gross, but it turned out really good! This salad reminds me of the Chinois Salad from Wolfgang Puck Express – yum!!
This recipe looks divine! I am a huge fan of any Asian-fusion salads such as this. Can’t wait to try it but may leave out the Sriracha, I can’t handle too much heat. Thanks!
I like the recipes to try bookmark idea! This one just went in mine.
This slaw sounds so good! I really like the flavours in it!
Diane and Amanda, so glad to hear you liked the recipe. Can’t wait to make this again myself.
Looking for creative uses for cilantro? Then try this awesome recipe. This recipe does not disappoint. It’s a snap to prepare and really tasty. All my favorite flavors are in this Spicy Cilantro-Peanut Slaw!
Hi, I wanted to let you know that I made this for 2 different parties this weekend and it was huge hit both times. I can’t wait to make a batch just for me! This recipe is terrific.
Lucy, MINT! Now that is a truly brilliant idea. I’ll try that version myself for sure!
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!
Kathi, thanks! So glad you liked it!
I made this today and it is really yummy! Thanks much!
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!
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!
Looks and sounds real good!
Paz
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. 😉
That looks awesome, Kalyn. I am going to make that this week.
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!
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.
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
Hi Kalyn! Thanks for sharing this recipe. I posted a link to it in my Friday Favorites!
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. 🙂
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!
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!
YUM! This sounds really incredible! I will have to bookmark it to make soon!
Thanks for sharing!
A delightful cabbage slaw with sriracha in the dressing? Sounds like a perfect side for Memorial Day!
Kalyn,
This looks amazing and I can’t wait to make it for my family! Yum.
Elana
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.
I’m always looking for new ways to enjoy cabbage. Lovely recipe Kalyn.
Yummy! A recipe after my heart…
I’m going to try this, the photos look so appetising! And I have some mirin in my pantry, too!
Oh, how exciting! I hope you and Chris are able to meet up. And I love this slaw.
Ooh, I just bookmarked this one. Can’t wait to try it!
WOW . . . this looks and sounds like a simply stunning salad. Definitely going to have to give it a shot!
Wow, busy day at school today. Thanks everyone for the positive comments about this. Hope people like it as much as I did!
You know this is bookmarked!
Great thing about this also is that cilantro is one of the only foods/herbs out there that removes heavy metals from your body–a great detoxing food and added nutrition bonus. Great looking salad!
THIS goes on my list of yummy too. Wow…I love cabbage slaws and with peanuts…perfect!
Cabbage bring up many connotations for my husband, but I think he would love this recipe. He will be my guinea pig (willing or unwilling) this weekend when I make this.
Of course, being the heretic that I am, I would sub flat-leaf parsley for the cilantro. But otherwise this dish is the perfect combination of crunchy and spicy, and I’m bookmarking for my own “a recipe to try” file.
Oh that sounds yummy. Hmm we have some cilantro in the fridge…
That slaw looks so refreshing and scrumptious! I’m crazy about anything that contains peanuts or cilantro!
Cheers,
Rosa
I’m not usually a fan of slaws because I don’t like mayo, but this looks fantastic in all of it’s cilantro-filled glory!
I will have to make this when Josh isn’t around. Too bad he is allergic! The slaw looks fantastic!
Maria you could Roast some chickpeas in the oven and use those in place of the peanuts…
That's a good idea Nancye!
When I make an Asian style main dish at home I’m always looking for fun new sides – this seems like a perfect fit!!
Thank you for this recipe! I have fallen in love with the garlic noodles at PF Changs and made a version at home. I think this slaw will be a welcome complement!
I really like cilantro and cabbage together, and like you could eat cabbage salads every day. Delicious!
spicy? yum!
Kalyn my dear, you have just spoken to my taste buds. Loads of my favorites in one salad. Bless you, dear woman.