Skip to Content

Asian Napa Cabbage Slaw with Peanut Sauce Recipe

Waiting patiently has never been something I do particularly well. But when it comes to the CSA (that’s Community Supported Agriculture — I own a subscription for a once-a-week produce box at a local farm), I don’t mind the wait until 1 p.m. on Wednesdays.

Somehow, it’s different and exciting — without driving me crazy.

There’s the anticipation of what will be included this week, the excitement of picking through the box and the thrill of deciding what to make this week. Add the lovely smells of fresh basil and nature to the mix, and it’s just heavenly. This is one wait that I can handle.

This week, I was excited to see lots of potatoes and peaches in my box. My husband loves peaches, as do the kids, so when something that they all can enjoy so simply arrives, I am thrilled.

Beyond that, the possibilities for the chard, cabbages, basil and more have me bursting to get started.

Here are some ideas for this week’s produce:

Now, as for this recipe. Last week, I mentioned a Napa cabbage fail (it was braised, but not good at all). This week, I worked on a recipe for a slaw that uses the Napa raw (I love raw cabbage). It has a lovely peanut-y sauce with just a tiny hint of spiciness. Perfect for barbecue season, I served this with grilled salmon, but it would work with burgers, chicken or whatever.

Best of all? It takes just minutes to make.

What are you cooking from your CSA or garden or local farmstand this week?

Asian Napa Cabbage Slaw with Peanut Sauce Recipe

Asian Napa Cabbage Slaw with Peanut Sauce Recipe

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes


  • 1 head Napa cabbage, sliced thin and rinsed
  • 2 large carrots, grated
  • 1 red pepper, halved and sliced thin
  • 1 (3-inch) piece of fresh ginger, grated
  • 1/2 cup rice vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 cup smooth peanut butter
  • Crushed red pepper


  1. In a large bowl, combine the Napa cabbage, carrots and red pepper. Stir to combine.
  2. Add the ginger, vinegar, soy sauce, lemon juice, olive oil and peanut butter to the bowl of a food processor. Add a couple pinches of crushed red pepper (not too much!). Pulse until well mixed.
  3. Pour the dressing over the cabbage mixture and toss well to combine.
  4. Serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 300mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 8g

29 BBQ Recipes That Travel Well | TravelingMom

Sunday 17th of November 2019

[…] you’re ready to dig in. For a barbecue-ready salad that’s a step outside the ordinary, try Asian Napa Cabbage Slaw with Peanut Sauce or Roasted Tomato, Basil and Chickpea Pasta […]


Friday 30th of July 2010

Peanut sauce on ANYTHING is delicious!

Fab Frugal Food » Tangy Summer Slaw

Thursday 29th of July 2010

[...] Green Onion & Parsley from Kalyn’s Kitchen Bleu Cheese Coleslaw from The Perfect Pantry Asian Napa Cabbage Slaw with Peanut Sauce from Sarah’s Cucina Bella Broccoli Slaw from The Kitchn Kohlrabi and Apple Slaw from A Veggie [...]

The Teacher Cooks

Thursday 29th of July 2010

Your slaw looks very good. I have never made a sauce with peanut butter. I will have to try it when I have the Asian Napa Cabbage. I have been getting lots of corn, peas, peaches, blueberries, basil and tomatoes in my box.


Thursday 29th of July 2010

Your timing is uncanny - I started a post on a spicy slaw just today, and just haven't quite finished it yet. Great minds think alike!

The peanut sauce sounds intriguingly delicious.

Skip to Recipe