Peanut Kimchi Slaw

Prior to learning how to make coleslaw I would never be caught dead eating it - Yet now it has turned into one of my favourite quick & delicious bowls during the hot weather months. It makes for the perfect lunch or an even better dinner side meant to be shared with family and friends.

Peanut Kimchi Slaw

Salad Ingredients

  • 1/2 cup celery
  • 1 cup red cabbage
  • 1 cup napa cabbage
  • 1/4 cup white onion
  • 1 cup field cucumber
  • 1/2 cup Nook kimchi
  • 1/8 cup cilantro
  • 1/4 cup edamame (optional)

Dressing Ingredients

  • 1/4 cup peanut or almond butter
  • 2 tbsp tamari (gluten-free soy sauce)
  • 1 tbsp maple syrup or honey
  • 1 inch grated ginger root
  • 4 tbsp apple cider vinegar
  • 1 tsp paprika
  • salt & black pepper to taste

Step 1 - Microplane 1 inch of garlic root into a large bowl, then add all of the remaining ingredients for the dressing into the bowl and mix with a whisk or a fork until blended.

peanut ginger root dressing

Step 2 - Wash all of your veggies and then finely slice celery, red cabbage, napa cabbage, and onion into ribbons. This salad is all about the texture so you can play around with the different thicknesses. 

With field cucumbers, you want to first peel the outside, then cut them into quarters and angle cut the seeds out prior to slicing them finely to match the thickness of the cabbage.


Step 3 - Add all chopped vegetables into the bowl alongside the kimchi, edamame beans, and cilantro (saving a little greenery for the top of the salad). Mix until fully incorporated and let sit for 5 min.


Now - CHECK FOR SALT & PEPPER. Always do this. (Always)

Plate your slaw, top with remaining cilantro, sesame seed, and pumpkin seed & enjoy (preferably outside in the sun).

** Will last for up to 4 days in the fridge in an airtight container ** 

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