Ginger Peanut Slaw

Ginger Peanut Slaw

Ginger Peanut Slaw

Here's a flavourful way to get your antioxidants in! This can also taste great as a warm dish as well, with cooked veggies instead. Which way will you try?
Prep Time 20 minutes
Course Appetizer, Salad
Servings 6


  • food processor optional
  • knife
  • mixing bowl
  • measuring cup & spoon
  • large spoon
  • cheese grater (for carrots, if not using food processor)


  • 1 Cup carrot (shredded or grated)
  • 1.5 Cups cabbage (shredded)
  • 1.5 Cups broccoli (chopped)
  • 1 Cup red pepper (sliced)


  • 1.5 Tbsp peanut butter (melt or soften for easier mixing)
  • 1.5 Tbsp sesame oil
  • 3 Tbsp white vingegar
  • 1 Tbsp white sugar
  • 1.5 Tbsp soya sauce
  • 1 tsp ginger powder (double if using fresh ginger)


  • Prepare vegetables: Chop broccoli into small (1-2cm) pieces. If using a food processor, attach grater and grate/shred carrots and cabbage; use slicing attachment to slice up red pepper. If using a knife instead, just slice cabbage & red pepper into fine slices, and grate carrots using a cheese grater.
  • Mix dressing ingredients well, and pour over the vegetables. Can leave in the fridge until your meal, or enjoy right away.
Keyword lunch, vegetables