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Vegan Asian Slaw Salad Recipe with Homemade Peanut Dressing

You’re in for a treat today: I’m sharing my recipe for Asian slaw salad with homemade peanut dressing!

I could literally make this salad every week if there weren’t any other recipes to make. The base for this salad is quite simple – shredded cabbage, carrots, and onions. I like using both purple and green cabbage to make things extra pretty.

The true star of this salad, however, is the homemade peanut dressing. It’s so yummy that even my cabbage-disliking husband polishes off a bowl of this salad and then goes for seconds – that says a lot!

Asian Cabbage Slaw with Peanut Dressing

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The secret of this dressing is in the combination of peanut butter and light miso paste (I like using my homemade peanut butter recipe here).

In case the combination of miso and peanut butter sounds strange to you, just take my word for it: it’s one of the most genius food pairings ever!

I’m sure regular, store-bought smooth peanut butter will work too in this recipe, but my homemade PB doesn’t contain any added oils or other additives, and just tastes better here.

Peanut sauce

This dressing can be used both in slaws/salads and as a sauce for any Asian-inspired appetizers, finger foods, crudités, etc. Rob loves it served along fresh vegetable spring rolls. Aside from chickpea salad sandwiches (see my chickpea salad sandwich recipe), spring rolls with this homemade peanut dressing are his favorite meal ever!

Watch me make this recipe in an episode of my live cooking show on YouTube:

This Asian slaw salad makes a great side for my tofu banh mi sandwich. Try them together and make your taste buds sing 🙂

Looking for a more traditional coleslaw? Check out my vegan poppyseed coleslaw recipe, or my vegan chipotle coleslaw recipe if you like it spicy ?

Yield: 4 servings

Vegan Asian Slaw Salad with Peanut Dressing

Asian Cabbage Slaw with Peanut Dressing

This vegan Asian slaw salad recipe makes a delicious fresh vegetable accompaniment to any Asian-style meals, barbecues, etc. If you have the peanut dressing ready, this slaw comes together in minutes. A vegetarian, meat free, egg free, dairy free recipe.

Prep Time 15 minutes
Total Time 15 minutes


For the Slaw Salad:

  • 2 cups green cabbage, thinly chopped
  • 1 cup purple cabbage*, thinly chopped
  • 1 large carrot, peeled and sliced into matchsticks
  • ¼ medium red onion, sliced

For the Homemade Peanut Dressing (makes about ½ cup):

  • 1 ½ Tbsp smooth peanut butter
  • 1 ½ Tbsp light miso paste
  • 1 Tbsp finely chopped cilantro
  • ½ Tbsp freshly grated ginger
  • 1 Tbsp natural maple syrup
  • 1 Tbsp fresh lime juice
  • ½ tsp Sriracha sauce (or more to taste, if you like it spicier)
  • 1 tsp granulated garlic powder
  • ¼ cup filtered water


To make the Homemade Peanut Dressing:

  1. In a small bowl, combine all of the ingredients except water. Mix until a uniform paste forms. Add water; whisk for 15-20 seconds with a fork to make a smooth sauce. Taste, adjust any of the ingredients to taste (if you like it sweeter, spicier, etc.) You can add 1-2 tbsp of water to make the sauce thinner. Set the sauce aside while you prepare the vegetables for the slaw. (The sauce can be refrigerated for up to 3 days.)

To make the Slaw Salad:

  1. Add the chopped vegetables to a large salad bowl. Pour the Peanut Dressing over the vegetables; mix well. Serve right away, or refrigerate until ready to use, up to 2 days. The salad tastes the best after at least 30 min of refrigeration.


*Alternatively, use 3 cups of green or purple cabbage if you only have those on hand.

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Nutrition Information:



Serving Size:

1 cup

Amount Per Serving: Calories: 70Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 286mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 3g

Please note that the provided nutritional information data is approximate.

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I hope you enjoyed my vegan Asian slaw recipe!

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author avatar
Alina Zavatsky - Vegan Runner Eats
Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Eventually she embraced veganism as a way to be kinder to fellow living beings and the environment. Alina hopes that this blog helps its readers on their path to becoming vegan and making this world a better place.


Wednesday 30th of July 2014

PRETTY!! Thank you for bringing this along to the VVLP :-)


Wednesday 30th of July 2014

Thank you!


Wednesday 30th of July 2014

Can I just sip the peanut sauce all by itself ;-P?


Wednesday 30th of July 2014

I hear ya, Annie! That's just what I want to do sometimes.

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