Spicy Sriracha Cabbage Slaw with Peanuts
A vibrant, crunchy slaw with napa cabbage, sharp lime juice, and a spicy kick from sriracha. Toasted peanuts add richness and texture to this quick, versatile side dish that works equally well alongside tacos, grilled fish, or as a fresh appetizer. The dressing coats the cabbage without wilting it, keeping everything crisp and bright.
- Prep
- 15 min
- Cook
- 3 min
- Wait
- 5 min
- Total
- 23 min
- Makes
- About 6 cups (1.4 L), 6 servings
Steps
Before you start
- Have all vegetables prepped and measured before you start
- Toast the peanuts first so they cool while you slice and dress the cabbage
- Use a sharp knife or mandoline slicer to cut cabbage evenly so it wilts slightly and absorbs dressing
Toast the peanuts
- Place the chopped peanuts in a small skillet or dry pan over medium heat.
- Toast for 2–3 minutes, shaking the pan occasionally, until fragrant and lightly golden.
- Transfer to a plate to cool while you prepare the other ingredients.
- This brings out their nutty flavor and prevents them from becoming soggy in the slaw.
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Ready when: Peanuts are fragrant and light golden
Tip: Don't walk away—peanuts toast quickly and can burn.
Prep the cabbage and aromatics
- Halve the napa cabbage lengthwise, remove and discard the core, then slice the cabbage into thin ribbons (about ¼-inch wide).
- Transfer to a large mixing bowl.
- Slice the scallions (if using) and finely chop the cilantro (if using).
- Separate and set aside.
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Tip: A sharp knife or mandoline slicer keeps cabbage uniform and crisp—avoid crushing it.
Make the dressing
- In a small bowl, whisk together the sriracha, lime juice, sesame oil, fish sauce, and honey until smooth and fully combined.
- Taste and adjust the heat level or sweetness to your preference—add more sriracha for extra spice or a drizzle more honey to balance it.
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Ready when: Dressing is smooth and emulsified
Tip: Fish sauce may smell strong, but it adds umami depth that balances the spice and acidity.
Dress the slaw and rest
- Pour the dressing over the sliced cabbage and toss well with your hands or two large spoons, coating every strand evenly.
- Let the slaw rest at room temperature for 5 minutes to allow the cabbage to soften slightly and absorb the flavors, while remaining crisp.
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Ready when: Cabbage is evenly coated and glossy
Tip: Don't skip this resting time—it helps the flavors meld without overdressing the slaw.
Finish and serve
- Toss the cooled peanuts into the slaw along with the scallions and cilantro (if using).
- Give everything one final toss to combine.
- Taste and adjust seasoning if needed—add more lime juice for acidity, sriracha for heat, or a pinch of salt.
- Serve immediately while the slaw is crisp and the peanuts are still crunchy.
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Ready when: Slaw is well combined and glistening
Tip: Add the peanuts just before serving to keep them from softening in the dressing.
Good to know
Tips
- Toast the peanuts separately so they stay crunchy—adding raw or store-bought toasted peanuts directly to the dressing will soften them over time.
- Fish sauce is essential for umami backbone; it may smell funky, but it mellows completely and doesn't make the slaw taste fishy.
- Make this slaw within a few hours of serving for maximum crunch; the cabbage gradually softens as it sits and releases water into the dressing.
- This slaw pairs beautifully with grilled chicken, fish tacos, Vietnamese sandwiches, or crispy spring rolls, and is excellent as a bright counterpoint to rich or fatty dishes.
Make ahead
Prepare the cabbage, scallions, and cilantro up to 2 hours ahead and store in separate airtight containers in the refrigerator. Make the dressing up to 1 day ahead. Toast the peanuts no more than 4 hours ahead. Assemble the slaw just before serving to keep it crisp.
Storage & reheating
Refrigerate in an airtight container for up to 2 days, though the cabbage will gradually soften and the peanuts may absorb moisture. The slaw is best enjoyed fresh on the day it's made. The dressing can be stored separately in a sealed jar in the refrigerator for up to 4 days.
Substitutions
- sriracha hot sauce → Sambal oelek or chili garlic sauce. Use the same amount for similar heat and texture, or adjust to taste. Both have comparable spice levels and will work seamlessly in the dressing.
- toasted sesame oil → Neutral oil (canola, vegetable, or grapeseed) mixed with ½ teaspoon toasted sesame seeds. This replaces the nutty, aromatic quality of toasted sesame oil. Use the same oil amount but sacrifice some flavor depth.
- unsalted roasted peanuts → Toasted cashews, almonds, or sunflower seeds. Each brings different flavor and texture; cashews are creamy, almonds are slightly sweet, sunflower seeds are earthy. Use the same weight.
- fish sauce → Soy sauce or tamari. Use the same amount for salty, savory depth. Fish sauce is more traditional in Southeast Asian recipes, but soy sauce works well if you prefer to avoid it.
