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Asian-Style Slaw

Elizabeth Heiskell
Nathan Congleton/TODAY


  • 1/4 cup vegetable oil
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon dark sesame oil
  • teaspoons honey
  • 1 clove garlic, grated
  • 1/2 teaspoon grated fresh ginger
  • 4 cups shredded Napa or green cabbage
  • 1 red pepper, chopped
  • 1 cup matchstick carrots
  • 2 green onions, chopped
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1 cucumber, diced
  • 1 fresh jalapeño, seeds removed and chopped
  • 1/4 cup dry roasted peanuts

Chef notes

The fresh herbs in this dish take a usually boring side dish to a showstopper of a side! The crisp cabbage, fresh veggies and toasted nuts make this the crunchiest cabbage you've ever tasted.

Technique tip: Remove the seeds and the white vein that attaches the seeds to the jalapeño flesh. This will help reduce the spicy heat of the jalapeño.

Swap option: Add rice noodles and roasted chicken for a healthier main meal option.


For the dressing:

Whisk together all of the ingredients.

For the slaw:

In a large bowl, mix cabbage, red pepper, carrots, green onions, fresh herbs and jalapeños. Toss with dressing and peanuts. Serve right away or refrigerate until you're ready to go.