Crunchy asian style slaw with peanut maple dressing

I am obsessed with making this right now. Its so tasty on its own or on the side of salmon, chicken, tofu or steak. It’s great as a side dish for a bbq, the slaw is a real crowd pleaser! 



  • 200g Carrots
  • 75g Sugarsnap peas
  • 1/4 red cabbage, shredded 
  • 1/4 white cabbage, shredded 
  • 1/2 red chilli, finely sliced
  • 1/2 white onion, finely sliced
  • •1 spring onion, finely slices
  • 130g edamame beans
  • 20g coriander, roughly chopped
  • 20g roasted peanuts (about a handful) 


For the Dressing

  • 1 Tablespoon of Maple syrup
  • 1 Tablespoon of Sesame seed Oil
  • 1 Tablespoon of Rice vinegar
  • 1 Teaspoon of Sriracha sauce
  • 1 garlic clove minced 
  • 1 tablespoon of minced ginger
  • 2 teaspoons of crunchy peanut butter


  1. You can buy pre shredded vegetables or you can shred them yourself by hand or using a food processor, which is much quicker!
  2. Put all the slaw ingredients in a bowl and stir so everything is mixed together.
  3. Blitz the dressing ingredients together in a food processor or using a small whisk in a small bowl.
  4. Drizzle the dressing over the slaw before serving and dig in

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