This unconventional coleslaw is delicious and good for you, replacing mayonnaise-laden dressing with a light and tasty peanut sauce. It’s also a great way to ‘eat the rainbow,’ with red cabbage, orange carrots, and green cabbage and onions. Peanut butter is a healthy fat that will keep you satiated longer, and adds a bit of protein to this side dish. Make it ahead of time and add the peanut sauce just before serving; you’ll never eat soggy slaw again!



  • ½ head of red cabbage
  • ½ head of green cabbage
  • 2 carrots
  • 2 green onions
  • ¼ cup peanut butter
  • 3 Tbsp rice vinegar
  • 1½ Tbsp lemon juice
  • 1 tsp chili sauce (like Sriracha)
  • 1 tsp soy sauce
  • 1 tsp ground ginger


1. Coarsely chop your vegetables, peeling the carrots first. Toss the vegetables in a large bowl until well mixed.


2. In a small bowl, stir the peanut butter with a bit of warm water until creamy. (I used about 2 Tbsp of water.) Add the rice vinegar, lemon juice, hot sauce, soy sauce, and ginger and mix thoroughly. Spoon the sauce over the chopped slaw just before serving.


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