Umami Recipes
Umami Recipes

Staton Family Recipes

Crunchy Cabbage & Peanut Slaw

12 servings



total time


1 small head green cabbage (about 2 pounds), outer leaves removed

1 1/2 cups roasted, unsalted peanuts, plus more for garnish

1 medium bunch scallions, green and white parts finely chopped

1 cup coarsely chopped fresh cilantro

Salt and pepper

1/2 cup light vegetable oil, such as canola

3 tablespoons rice vinegar

1 tablespoon granulated sugar, plus more as needed

1 tablespoon Asian sesame oil

1 teaspoon tamari or soy sauce, plus more as needed


Step 1

Core, then cut the cabbage into very fine shreds. The fineness of the shredded cabbage is really what makes this salad; you want it in threads, almost, and with the threads chopped into bite-sized lengths. Place in a large bowl. Add the peanuts, scallions, and cilantro, season very lightly with salt and pepper, and toss to combine.

Step 2

Place the oil, vinegar, sugar, sesame oil, and tamari or soy sauce in a medium bowl and whisk until emulsified. Taste and adjust to your own preferences of sweetness and saltiness with more sugar or soy sauce as needed. Add to the cabbage mixture and toss to combine. Garnish with a few more peanuts if desired.


Serving Size

Serves 12


118 cal

Total Fat

10.3 g

Saturated Fat

0.9 g

Unsaturated Fat

0.0 g

Trans Fat



0 mg


237.4 mg

Total Carbohydrate

6.4 g

Dietary Fiber

2.3 g

Total Sugars

3.7 g


1.2 g

12 servings



total time
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