Napa Cabbage Slaw with Peanut Dressing

Name: Napa Cabbage Slaw with Peanut Dressing
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 1½ lb (about ½ medium head) (680 g) napa cabbage, cored, quartered lengthwise and thinly sliced crosswise into ¼-inch (6 mm) ribbons (about 8 cups); 2 medium (160 g) carrots, peeled and coarsely grated or cut into thin matchsticks; 1 medium (170 g) red bell pepper, seeded and cut into thin matchsticks; 4 whole (60 g) scallions, trimmed and thinly sliced on a diagonal; 1 cup, loosely packed (20 g) fresh cilantro leaves and tender stems, roughly chopped; ½ cup (70 g) roasted unsalted peanuts, roughly chopped; ¼ cup (65 g) creamy peanut butter, at room temperature; 3 tablespoons (45 ml) soy sauce; 3 tablespoons (45 ml) fresh lime juice, from about 2 limes; 1 tablespoon (15 ml) unseasoned rice vinegar; 1 tablespoon (15 ml) toasted sesame oil; 1 tablespoon (13 g) light brown sugar, packed; 1 tablespoon (6 g) fresh ginger, peeled and finely grated; 1 large clove (5 g) garlic, finely grated or minced; ½ teaspoon (1 g) red pepper flakes, or to taste; 3 tablespoons (45 ml) warm water, warm to the touch, plus more to thin

From the MyKitchenBank Kitchen

Crisp, tender napa cabbage and crunchy vegetables are tossed in a creamy Thai-style peanut dressing brightened with lime, ginger and chile. It takes about 25 minutes, needs no cooking, and works as a side for grilled meats or as a light lunch.

Prep: 25 min
Cook: —
Wait: 15 min
Total: 40 min
Makes: About 8 cups (6 side servings)

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Ingredients

6 servings

For the slaw
1½ lb (about ½ medium head) (680 g) napa cabbage, cored, quartered lengthwise and thinly sliced crosswise into ¼-inch (6 mm) ribbons (about 8 cups)
2 medium (160 g) carrots, peeled and coarsely grated or cut into thin matchsticks
1 medium (170 g) red bell pepper, seeded and cut into thin matchsticks
4 whole (60 g) scallions, trimmed and thinly sliced on a diagonal
1 cup, loosely packed (20 g) fresh cilantro leaves and tender stems, roughly chopped
½ cup (70 g) roasted unsalted peanuts, roughly chopped
For the dressing
¼ cup (65 g) creamy peanut butter, at room temperature
3 tablespoons (45 ml) soy sauce
3 tablespoons (45 ml) fresh lime juice, from about 2 limes
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (13 g) light brown sugar, packed
1 tablespoon (6 g) fresh ginger, peeled and finely grated
1 large clove (5 g) garlic, finely grated or minced
½ teaspoon (1 g) red pepper flakes, or to taste
3 tablespoons (45 ml) warm water, warm to the touch, plus more to thin

Equipment (7)

Large mixing bowl (4-quart / 4 L)
Sharp chef's knife and cutting board
Box grater or julienne peeler
Small bowl or 2-cup (500 ml) jar with lid for the dressing
Whisk or fork
Measuring cups and spoons
Microplane or fine grater

Steps

Before you start

Wash and thoroughly dry the cabbage, carrots, cilantro and scallions. Wet vegetables dilute the dressing.
Use smooth, natural or conventional creamy peanut butter at room temperature so it whisks easily.
If you want the best flavor, toast the peanuts in a dry skillet for 3 to 4 minutes over medium heat. Skip this if they are already roasted.
The slaw needs 15 minutes of resting after tossing, so plan for it.

1
Prep the cabbage
- Remove any tired outer leaves from the napa cabbage.
- Cut the half head into lengthwise quarters, cut out the dense core, then slice crosswise into ¼-inch (6 mm) ribbons.
- You need about 8 loosely packed cups.
- Put the ribbons in a large 4-quart (4 L) bowl.
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Ready when: Ribbons are even in width and fluffy, with no thick core pieces.
Tip: Make sure the cabbage is completely dry. Pat with a clean towel or use a salad spinner.
2
Cut the vegetables
- Grate the carrots on the large holes of a box grater, or cut into thin matchsticks.
- Cut the bell pepper into thin matchsticks about 2 inches (5 cm) long.
- Slice the scallions thinly on a diagonal.
- Add all of them to the cabbage.
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Ready when: Pieces are similar in size so each forkful has a mix of vegetables.
3
Prep herbs and peanuts
- Roughly chop the cilantro, including the tender stems.
- Roughly chop the peanuts into pieces about the size of a lentil.
- Set the peanuts aside in a small dish for garnish.
- Add the cilantro to the bowl but do not toss yet.
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Ready when: Peanuts are coarsely chopped, not powdery.
Tip: Keep the peanuts separate until serving so they stay crunchy.
4
Grate the aromatics
- Peel the ginger with the edge of a spoon and finely grate 1 tablespoon on a microplane.
- Finely grate the garlic clove.
- Put both in a small bowl or a 2-cup (500 ml) jar.
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Ready when: Ginger and garlic form a wet, fine paste with no large chunks.
5
Whisk the dressing
- Add the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, brown sugar and red pepper flakes to the ginger and garlic.
- Whisk hard for about 1 minute.
- It will look thick and clumpy at first.
- Whisk in the 3 tablespoons (45 ml) warm water, 1 tablespoon at a time, until smooth.
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Ready when: Dressing is smooth, glossy and pourable, like heavy cream, with no streaks of peanut butter.
Tip: If the dressing is too thick to drizzle, add more warm water 1 teaspoon at a time. It thickens as it sits.
6
Taste and adjust
- Dip a cabbage ribbon in the dressing and taste.
- Add a squeeze more lime for brightness, a pinch more sugar for sweetness, or a splash of soy sauce for salt.
- Remember the dressing will be diluted slightly by the vegetables.
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Ready when: Dressing tastes balanced: salty, tangy, lightly sweet and nutty, with a little heat.
Tip: Adjust in small amounts. A little extra lime goes a long way.
7
Toss the slaw
- Pour about three-quarters of the dressing over the vegetables.
- Using clean hands or tongs, toss and lift for about 1 minute, massaging gently so the cabbage is evenly coated.
- Add more dressing as needed.
- You may not need all of it.
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Ready when: Every shred is lightly coated and glossy, with no pool of dressing at the bottom of the bowl.
Tip: Don't drown the slaw. Napa releases water as it sits, which loosens the dressing.
8
Rest briefly
- Let the slaw stand at room temperature for 15 minutes, tossing once halfway through.
- This lets the cabbage soften slightly and absorb the flavors.
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Ready when: Cabbage is tender-crisp: it bends easily but still crunches when bitten.
Tip: Don't rest longer than 30 minutes before serving, or the cabbage turns watery.
9
Garnish and serve
- Toss the slaw once more and taste for seasoning.
- Transfer to a serving bowl, leaving any pooled liquid behind.
- Scatter the chopped peanuts over the top and serve right away, with lime wedges if you like.
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Ready when: Slaw looks bright and crisp with a crunchy peanut topping.

Good to know

Tips

Dry vegetables are the secret to a creamy, not watery, dressing.
Dress the slaw only shortly before serving. Napa cabbage is tender and releases water quickly once salted.
Add the chopped peanuts at the end so they stay crunchy.
For a main dish, top with grilled chicken, shrimp or baked tofu, or add cooked rice noodles.

Make ahead

"Make the dressing up to 3 days ahead and refrigerate in a sealed jar; whisk in a teaspoon of warm water to loosen before using. Slice the vegetables up to 1 day ahead and store them dry in an airtight container lined with a paper towel. Toss together no more than 30 minutes before serving."

Storage & reheating

"Dressed slaw keeps in an airtight container in the refrigerator for up to 1 day, though it will soften and release liquid. Undressed vegetables keep up to 3 days in the fridge, and the dressing keeps up to 5 days. Do not freeze. Serve cold or at room temperature; no reheating needed."

Substitutions

soy sauce → gluten-free tamari. Use the same amount for a gluten-free slaw.
creamy peanut butter → almond butter or sunflower seed butter. Use the same amount for a nut-allergy-friendly (sunflower) or milder version.
napa cabbage → green cabbage or a mix of green and red cabbage. Slice very thinly. It is crunchier and holds up longer, so it can rest 30 minutes or more.
light brown sugar → honey or maple syrup. Use 2 teaspoons; whisk well to blend.