Asian Slaw

In this recipe, Amy Sotis, a local nutritionist, shows us how to make a delicious Asian Slaw recipe. Peanut Butter as a base for a dressing may sound strange, but it adds a perfect balance of sweet and savory to the dish. This recipe has plenty of healthy substitutes, lowering calories, sugars, and sodium. Adding chicken to the recipe is optional, but it is recommended to add in those important proteins to your diet. An easy tip is whenever you cook chicken breast for any recipe, make additional chicken breast that you can shred and save in the fridge to easily add into any meal, especially this salad.

Asian Slaw

Difficulty: Easy
Prep time




  • 7 tbsp. rice wine vinegar (sub apple cider vinegar)

  • 4 tbsp. sesame oil (sub grapeseed or olive oil)

  • 5 tbsp. creamy peanut butter

  • 3 tbsp. liquid aminos (sub soy sauce)

  • 3 tbsp. stevia (sub honey)

  • 2 tbsp. minced fresh ginger root or 2 tsp ginger powder

  • 1 1/2 tbsp. minced garlic or 2 tsp garlic powder

  • 1 tsp. onion powder

  • 1 tsp. siracha or hot sauce

  • 5 cups thinly sliced green cabbage

  • 2 cups thinly sliced red cabbage

  • 2 cups shredded napa cabbage

  • 2 Carrots, julienned

  • 2 Red bell peppers, thinly sliced or chopped

  • 6 Green onions, chopped

  • 3/4 cup chopped fresh cilantro


  • In a medium bowl, whisk together the rice vinegar, oil, peanut butter, liquid aminos/soy sauce, brown sugar/stevia, ginger, garlic, and other spices.

  • In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro.

  • Toss with the peanut butter mixture just before serving (add chicken, optional).

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