Crunchy Peanut Coleslaw

Colorful cabbage, crisp vegetables, roasted peanuts, and a sweet and tangy homemade dressing.

Sometimes the side dish deserves to be the star of dinner.

This crunchy peanut coleslaw is loaded with fresh vegetables, roasted peanuts, and a homemade dressing that brings everything together. It’s colorful, flavorful, and has just the right combination of sweet, tangy, and crunchy.

And unlike traditional creamy coleslaw, there’s no mayonnaise involved.

I love recipes that can be made ahead, don’t require turning on the oven, and work alongside just about anything coming off the grill. This one checks all three boxes.

Plus, there’s something satisfying about a recipe that involves chopping a bunch of vegetables, tossing everything into a bowl, and calling it done.

Crunchy Peanut Coleslaw Recipe

Servings: Approximately 6-8

Prep Time: 15–20 minutes

Cook Time: None

Total Time: 20 minutes

Ingredients

For the Coleslaw

• ¼ large head green cabbage, thinly sliced

• 1 cup red cabbage, thinly sliced

• ⅓ of a 10 oz bag of carrot matchsticks (approximately 3⅓ oz)

• 1 cup roasted, salted peanuts

• 3 green onions, thinly sliced

• 5 celery stalks, thinly sliced

For the Sweet & Tangy Peanut Dressing

• ½ cup peanut oil

• ½ cup red wine vinegar

• 3 tablespoons dark brown sugar

• ½ teaspoon seasoning salt

• 1 teaspoon black pepper

• 1 teaspoon granulated garlic

Instructions

1. Prepare the Vegetables

Thinly slice the green and red cabbage into strips. Place both cabbages in a large mixing bowl along with the carrot matchsticks. Thinly slice the green onions and celery, then add them to the bowl. Add the roasted, salted peanuts and toss everything together until evenly distributed.

2. Make the Dressing

In a separate bowl or jar, combine the red wine vinegar and dark brown sugar. Whisk until the sugar dissolves. Add the seasoning salt, black pepper, and granulated garlic. Slowly whisk in the peanut oil until the dressing is well combined. If you’re using a jar with a tight-fitting lid, you can simply add everything and shake vigorously until mixed.

3. Dress the Coleslaw

Pour approximately ¾ cup of dressing over the prepared vegetables. Toss thoroughly to coat the cabbage and other ingredients. Taste and add additional dressing as needed. You want everything lightly coated without leaving a pool of dressing at the bottom of the bowl.

4. Serve

Serve immediately for maximum crunch, or refrigerate briefly to allow the flavors to blend. If preparing ahead of time, keep the dressing separate until closer to serving. Give the coleslaw another good toss before serving.

A Few Kitchen Tips

Use both green and red cabbage. The combination adds beautiful color and makes this coleslaw more visually interesting than a traditional single-cabbage version.

Don’t skip the peanuts. Roasted, salted peanuts add a savory crunch that complements the sweet and tangy dressing.

Start with less dressing. The recipe makes approximately 1¼ cups of dressing, which may be more than you need. Start with ¾ cup and add more to your preference.

Make it ahead. Chop the vegetables earlier in the day and refrigerate them in a covered container. Keep the dressing separate until you’re ready to serve. For the best crunch, add the peanuts shortly before serving.

Give the dressing another shake. Oil and vinegar naturally separate, so whisk or shake the dressing again before pouring it over the vegetables.

What to Serve with Peanut Coleslaw

This is a versatile side dish that works especially well with:

• Grilled chicken or pork

• Barbecue ribs or pulled pork

• Burgers and sandwiches

• Grilled shrimp or fish

• Asian-inspired chicken dishes

The tangy dressing is particularly good alongside richer meats, while the fresh vegetables add a nice contrast to anything hot off the grill.

A Little Suburban Twin Mom Perspective

I enjoy making a good main dish, but sometimes it’s the sides that make dinner interesting.

This coleslaw is one of those recipes that takes ordinary ingredients and turns them into something a little different. Nothing complicated, nothing fancy, just fresh vegetables and a homemade dressing with plenty of flavor.

And I especially appreciate that I can make it ahead of time.

Because when you’re juggling dinner, two five-year-olds, and whatever else the evening throws at you, having one part of the meal already finished is a beautiful thing.

Simple ingredients. Plenty of crunch. One less thing to worry about at dinnertime.

I’d call that a win.

From my suburban kitchen to yours — enjoy!

Suburban Twin Mom

Categories: STM Kitchen, Side Dishes, Salads

Tags: Peanut Coleslaw, Homemade Coleslaw, Cabbage Salad, Easy Side Dishes, No-Mayo Coleslaw, BBQ Side Dishes, Make-Ahead Salads