Crunchy Asian Slaw With Peanut Dressing
There are salads, and then there is this Crunchy Asian Slaw with Peanut Dressing. This is the one I bring to every summer gathering, the one that has friends texting me for the recipe before they’ve even finished their plate. It’s a riot of textures—crisp vegetables, toasted nuts, and a creamy, savoury dressing that ties everything together. My husband, who’s usually picky, asked for seconds the first time I made it, and it’s been a staple in our kitchen ever since. Let’s get straight to it.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for the chicken and peanuts)
- Total Time: 30 minutes
- Servings: 4 as a main, 6 as a side
- Difficulty: Easy
Why You’ll Love This Crunchy Asian Slaw with Peanut Dressing
- Bold, balanced flavours: The creamy, salty-sweet peanut dressing is perfectly offset by the sharpness of lime and the heat of fresh ginger. Every mouthful is a little adventure.
- Incredible crunch factor: From the shredded cabbage and carrot to the toasted peanuts and crispy wonton strips, this slaw delivers on texture in a big way. No sad, soggy leaves here.
- A complete meal in a bowl: With tender strips of chicken and a generous helping of healthy fats from the peanut dressing, this slaw is substantial enough for dinner but light enough not to weigh you down.
- Make-ahead friendly: The dressing keeps beautifully in the fridge for up to a week, and you can prep all the vegetables the night before. Assemble just before serving for the best crunch.
- Easily customisable: Whether you want it vegetarian, spicier, or packed with extra protein, this recipe is a brilliant base. It’s my go-to recipe when I need something quick but impressive.
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts (about 300g)
- 1 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ small white cabbage (about 400g), finely shredded
- 2 large carrots (about 200g), julienned or coarsely grated
- 1 red bell pepper, thinly sliced
- 4 spring onions, sliced diagonally
- 100g unsalted peanuts
- 50g crispy wonton strips (check the packet for any seasoning)
- Small handful of fresh coriander, roughly chopped
Tip: For the dressing, you’ll need 4 tablespoons smooth peanut butter, 3 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 small garlic clove (crushed), and 2–3 tablespoons warm water to loosen. Taste and adjust the balance of salty, sweet, and sour as you like.
How to Make Crunchy Asian Slaw with Peanut Dressing
- Cook the chicken: Slice the chicken breasts in half horizontally to create thinner fillets. Season with the salt and white pepper. Heat the sesame oil in a wok or large frying pan over a medium-high heat. When the oil shimmers and you see the first wisp of smoke, add the chicken. Cook for 4–5 minutes per side. The chicken should be golden brown on the outside, and the thickest part should feel firm to the touch. When you cut into it, the flesh should be opaque and white all the way through, with no pinkness. Transfer to a board and let it rest for 5 minutes before shredding or slicing thinly.
- Toast the peanuts: In a dry frying pan over a medium heat, add the peanuts. Shake the pan every 30 seconds. You’ll hear them start to pop and smell a warm, nutty aroma. When they are lightly golden in patches and fragrant, after about 3–4 minutes, tip them onto a plate to cool. Resist the urge to walk away—they burn quickly.
- Make the dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, ginger, and garlic. The mixture will be very thick at first. Add the warm water, one tablespoon at a time, whisking vigorously until you have a smooth, pourable dressing. It should coat the back of a spoon nicely. Taste it—you want a clear hit of salt, a gentle sweetness, and a bright lime finish. Set aside.
- Prepare the slaw base: In a very large mixing bowl, combine the shredded cabbage, carrot, bell pepper, and spring onions. Toss everything together with your hands so the colours are evenly distributed. The cabbage should be crisp and pale green, the carrot a vibrant orange, and the pepper a glossy red.
- Assemble the salad: Pour the dressing over the slaw. Using tongs or your hands, toss thoroughly until every strand of vegetable is lightly coated. Add the shredded chicken, the toasted peanuts, the crispy wonton strips, and most of the coriander. Toss once more gently so the crunchy elements are distributed but not crushed.
- Serve immediately: Transfer the slaw to a serving platter or individual bowls. Garnish with the remaining coriander and a few extra peanuts on top. The wonton strips should still be shatteringly crisp, the vegetables firm and cold, and the dressing clinging to everything in a glossy coat. Serve right away for the best texture.
Tips From My Kitchen
- Shred your cabbage finely and evenly: The key to a great slaw is all about the cut. If the cabbage is too thick, it won’t absorb the dressing properly and will feel clunky in the mouth. Aim for ribbons about 3–4mm wide. I find a sharp chef’s knife or a mandoline (watch your fingers!) works best. The finer the shred, the more surface area for the dressing to cling to, which means more flavour in every bite.
- Don’t skip toasting the peanuts: Raw peanuts are fine in a pinch, but toasting them transforms their flavour. The heat brings out their natural oils and creates a deep, almost buttery richness. You want them just a shade darker than raw—if they look done in the pan, they are already overdone, as they continue to cook from residual heat. The audible pop and the warm aroma are your best cues.
- Rest the chicken before slicing: This is a small step that makes a big difference. If you slice the chicken straight from the pan, all the juices will run out onto your cutting board, leaving the meat dry. Let it rest for at least 5 minutes under a loose tent of foil. The fibres relax and reabsorb the moisture. When you slice or shred it, the chicken will be tender and juicy, not tough.
- Adjust the dressing consistency right before serving: Peanut butter-based dressings thicken as they sit, especially if refrigerated. If you’ve made the dressing ahead, give it a good stir and add a splash of warm water or lime juice to loosen it before tossing with the slaw. The dressing should be thin enough to coat the vegetables without pooling at the bottom of the bowl. A dressing that is too thick will clump rather than coat.
- Add the crunchy elements at the very last moment: The wonton strips and peanuts are what make this slaw truly crunchy. If you mix them in too early, they will absorb moisture from the dressing and the vegetables and turn soft and chewy. Toss them in just before you serve, and enjoy the satisfying crackle. This is also why I recommend serving this slaw immediately after assembling.
Equipment You’ll Need
- Wok or large frying pan
- Sharp knife
- Spatula
- Small bowls for prep
- Large mixing bowl
- Cutting board
- Whisk or fork for the dressing
- Mandoline (optional, for very fine shredding)
Delicious Variations to Try
- Spicy Version: For those who like a kick, add 1–2 teaspoons of sambal oelek or a finely chopped red chilli to the dressing. You can also toss in a handful of sliced fresh red chilli rings as a garnish. The heat cuts through the richness of the peanut butter beautifully.
- Vegetarian/Vegan Option: Omit the chicken entirely, or swap it for 300g of extra-firm tofu. Press the tofu for 15 minutes to remove excess water, then cube and pan-fry in sesame oil until golden and crisp on all sides. For a vegan dressing, substitute the honey with maple syrup or agave nectar.
- Different Protein: This slaw is incredibly versatile. Try it with shredded leftover roast chicken, or for a different flavour profile, use thinly sliced beef steak cooked medium-rare. The richness of the beef pairs wonderfully with the peanut dressing. You might also enjoy this slaw alongside a Healthy Baked Chicken Shawarma Wraps for a full, flavour-packed meal.
What to Serve With Crunchy Asian Slaw with Peanut Dressing
- As a main course, it’s a complete meal on its own. A bowl of this slaw, perhaps with some extra lime wedges on the side, is deeply satisfying.
- It makes a brilliant side dish for grilled meats. Try it alongside some simple grilled chicken thighs or a piece of pan-fried fish, like these Air Fryer Fish Fillets Crispy Healthy for a delightful contrast of textures.
- For a lighter, fresher meal, serve it as a starter before a hearty stew, such as a Slow Cooker Beef Ragu Over Pappardelle. The bright, crunchy slaw is a wonderful palate cleanser before the rich ragù.
Frequently Asked Questions
How do I store leftovers? Will the slaw stay crunchy?
Leftovers are best stored with the crunchy elements kept separate. If you have leftover assembled slaw, it will still taste delicious the next day, but the wonton strips will have softened. Store the undressed slaw, the dressing, and the toppings (peanuts, wonton strips) in separate airtight containers in the fridge for up to 2 days. Toss everything together just before serving again.
Can I use a different type of cabbage?
Absolutely. Savoy cabbage works beautifully and has a slightly milder flavour. You can also use a bag of pre-shredded coleslaw mix from the supermarket to save time, though I find the texture is often a bit coarser. Napa cabbage is another excellent choice, offering a more delicate, tender crunch. Feel free to mix and match.
Is the peanut dressing gluten-free?
It can be, with a simple swap. Standard soy sauce contains wheat, which means it is not gluten-free. To make this recipe gluten-free, simply use tamari or a certified gluten-free soy sauce in the dressing. Also, double-check the packet of crispy wonton strips, as some brands may contain wheat flour; you can substitute them with crushed rice crackers or omit them entirely.
I don’t have any chicken. What else can I use for protein?
This slaw is very forgiving. Cooked, peeled prawns are a fantastic and quick option—just toss them in at the end. Canned chickpeas, drained and pan-fried until crisp, add a lovely texture and plant-based protein. For a different flavour, leftover roast turkey or shredded duck would also be wonderful.
Can I make this slaw nut-free?
Yes, and it will still be delicious. For the dressing, you can substitute the peanut butter with sunflower seed butter (sunflower butter) or tahini. Both will create a creamy, savoury dressing with a slightly different but equally appealing flavour profile. Replace the toasted peanuts with toasted sunflower seeds or pumpkin seeds for the crunch.
Crunchy Asian Slaw with Peanut Dressing
A vibrant and crunchy Asian-inspired slaw with shredded chicken, fresh vegetables, toasted peanuts, and crispy wonton strips, all tossed in a savory-sweet peanut dressing.
Ingredients
Method
- Cook the chicken: Slice the chicken breasts in half horizontally to create thinner fillets. Season with the salt and white pepper. Heat the sesame oil in a wok or large frying pan over a medium-high heat. When the oil shimmers and you see the first wisp of smoke, add the chicken. Cook for 4–5 minutes per side. The chicken should be golden brown on the outside, and the thickest part should feel firm to the touch. When you cut into it, the flesh should be opaque and white all the way through, with no pinkness. Transfer to a board and let it rest for 5 minutes before shredding or slicing thinly.
- Toast the peanuts: In a dry frying pan over a medium heat, add the peanuts. Shake the pan every 30 seconds. You’ll hear them start to pop and smell a warm, nutty aroma. When they are lightly golden in patches and fragrant, after about 3–4 minutes, tip them onto a plate to cool. Resist the urge to walk away—they burn quickly.
- Make the dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, ginger, and garlic. The mixture will be very thick at first. Add the warm water, one tablespoon at a time, whisking vigorously until you have a smooth, pourable dressing. It should coat the back of a spoon nicely. Taste it—you want a clear hit of salt, a gentle sweetness, and a bright lime finish. Set aside.
- Prepare the slaw base: In a very large mixing bowl, combine the shredded cabbage, carrot, bell pepper, and spring onions. Toss everything together with your hands so the colours are evenly distributed. The cabbage should be crisp and pale green, the carrot a vibrant orange, and the pepper a glossy red.
- Assemble the salad: Pour the dressing over the slaw. Using tongs or your hands, toss thoroughly until every strand of vegetable is lightly coated. Add the shredded chicken, the toasted peanuts, the crispy wonton strips, and most of the coriander. Toss once more gently so the crunchy elements are distributed but not crushed.
- Serve immediately: Transfer the slaw to a serving platter or individual bowls. Garnish with the remaining coriander and a few extra peanuts on top. The wonton strips should still be shatteringly crisp, the vegetables firm and cold, and the dressing clinging to everything in a glossy coat. Serve right away for the best texture.
Notes
For best texture, serve immediately after assembling so the wonton strips stay crispy. The dressing can be made ahead and refrigerated; whisk again before using.
I hope this Crunchy Asian Slaw with Peanut Dressing becomes as much of a favourite in your home as it is in mine. It’s one of those recipes that proves a salad can be truly memorable. If you give it a try, I’d love to know how you get on. Leave a comment below and tell me what you served it with, or if you added your own twist. Happy cooking!
