Bright, crunchy, and bursting with flavor, this Rainbow Pepper Peanut Slaw is a plant-based powerhouse perfect for any meal.
Packed with fiber-rich vegetables, protein from peanuts, and healthy fats from sesame oil, it’s both satisfying and nutritious.
Quick to assemble, naturally gluten-free, and versatile for everyday cooking or meal prep, it’s a colorful way to boost your daily veggie intake.
30-Minute Rainbow Pepper Peanut Slaw
Equipment
- 1 Large serving bowl
- 1 small mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
Rainbow Slaw:
- 1 pound mini red orange, and yellow bell peppers, cored, stemmed, and thinly sliced
- 4 medium carrots peeled and julienned
- 2 jalapeño peppers cored, seeded, and thinly sliced (optional)
- 3 cups shredded red cabbage
- ½ to 1 bunch cilantro finely chopped
- ½ cup roasted unsalted peanuts or sunflower seeds for nut-free, plus extra for topping
Peanut Sesame Dressing:
- ¼ cup creamy peanut butter or sunflower butter for nut-free
- 1 ½ tablespoons pure maple syrup
- 1 ½ tablespoons tamari or soy sauce
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons toasted sesame oil
Instructions
- Prepare the Bell Peppers: Start by washing your mini bell peppers thoroughly under cold running water. Cut off the stems, remove the seeds, and slice each pepper into thin, uniform strips. Using mini bell peppers ensures they are naturally sweet and crisp, which adds a delightful crunch to your slaw. Place the sliced peppers in a large serving bowl as the first layer of your salad.
- Julienne the Carrots: Peel your carrots carefully to remove the outer skin. Using a sharp knife or a julienne peeler, cut them into thin, matchstick-like pieces. Uniformly sized carrot strips ensure even texture and a visually appealing mix. Add the julienned carrots to the same bowl with the bell peppers, tossing lightly so the colors start blending.
- Slice the Jalapeños (Optional): If you enjoy a mild kick, slice the jalapeño peppers after washing them thoroughly. Remove the seeds and membranes to reduce the heat if desired, then cut into thin strips. These will add a subtle spicy note that pairs beautifully with the sweet peppers and creamy peanut dressing. Add the jalapeño slices to your salad bowl with the other vegetables.
- Shred the Red Cabbage: Take fresh red cabbage and remove any tough outer leaves. Slice the cabbage into thin shreds, aiming for a delicate, fine texture that will blend well with the softer bell peppers and carrots. Red cabbage not only adds vibrant color but is also rich in fiber and antioxidants. Add the shredded cabbage to your large bowl with the other prepared vegetables.
- Chop the Cilantro: Rinse the cilantro and gently pat it dry. Remove the stems and finely chop the leaves. Fresh cilantro adds a bright, herbal note that elevates the flavor profile of your slaw. Sprinkle the chopped cilantro over your layered vegetables in the bowl.
- Add the Peanuts: Roughly chop ½ cup of roasted unsalted peanuts, or substitute with sunflower seeds if you prefer a nut-free option. These provide a satisfying crunch and a boost of plant-based protein and healthy fats. Add the peanuts to your salad, reserving a small handful for garnish at the end.
- Prepare the Peanut Sesame Dressing: In a small mixing bowl, combine ¼ cup creamy peanut butter (or sunflower butter), 1 ½ tablespoons of pure maple syrup, 1 ½ tablespoons tamari (or soy sauce), 1 ½ tablespoons rice vinegar, and 1 ½ tablespoons toasted sesame oil. Using a whisk, mix vigorously until the dressing is smooth, creamy, and fully emulsified. Take your time to ensure no lumps remain, creating a luscious texture that will coat your slaw evenly.
- Combine the Dressing and Slaw: Pour the prepared peanut sesame dressing over your vegetables in the large serving bowl. Using two large spoons or salad tongs, gently toss the ingredients together. Make sure every strip of bell pepper, carrot, and cabbage is thoroughly coated in the creamy, nutty dressing. This step is crucial for balancing flavors and ensuring every bite is delicious.
- Garnish and Serve: Once the slaw is evenly coated, sprinkle the reserved chopped peanuts on top as a garnish. This adds extra crunch and visual appeal. Serve immediately for the freshest texture and best flavor. The slaw is also great for preparing ahead—simply keep the vegetables, dressing, and peanuts separate in the refrigerator, then combine just before serving.
- Enjoy and Store: Serve this colorful, protein-rich, and fiber-packed slaw alongside your favorite main dishes or as a satisfying snack. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Remember, adding the dressing just before serving preserves the crisp texture of the vegetables.
Notes
- Mini bell peppers are sweeter and crisper than regular bell peppers, but regular red, orange, and yellow bell peppers can be substituted.
- Adjust the jalapeño quantity according to your spice tolerance; remove seeds for milder heat.
- For a nut-free version, use sunflower seeds and sunflower butter instead of peanuts and peanut butter.
- Tamari can be substituted with soy sauce if gluten is not a concern; adjust the quantity for taste.
- To prepare ahead for parties, chop and prep all vegetables, peanuts, and dressing separately, then combine just before serving to maintain freshness and texture.
- Dressing should be whisked thoroughly to achieve a smooth and creamy consistency.
Chef’s Secrets For Perfect Slaw
To achieve the perfect texture and flavor balance in this Rainbow Pepper Peanut Slaw, focus on ingredient preparation.
Using mini bell peppers and julienned carrots ensures a naturally crunchy base, while thinly shredded red cabbage adds color and a subtle earthiness.
Always chop cilantro finely and add it last to preserve its bright flavor.
For the dressing, whisk thoroughly to create a smooth, creamy consistency, which allows it to coat every vegetable strip evenly.
For a deeper flavor, let the dressing rest for 5–10 minutes before tossing—it allows the nutty, savory, and sweet notes to meld perfectly.
Serving Suggestions For Any Meal
This vibrant slaw is versatile enough to pair with a variety of dishes. Serve it alongside grilled tofu, tempeh, or your favorite plant-based protein for a satisfying meal.
It also complements light mains like baked fish or roasted chicken, adding a crunchy, fresh contrast.
For a fun twist, use it as a filling for wraps or lettuce cups.
Garnishing with extra peanuts or sesame seeds enhances texture and visual appeal, making it a crowd-pleasing side for lunches, dinners, or potlucks.
Storage Tips For Freshness
To keep this slaw crisp and flavorful, store components separately if preparing ahead.
Refrigerate the chopped vegetables in an airtight container for up to 2 days, and keep the dressing in a sealed jar.
Mix only before serving to prevent sogginess. Leftover tossed slaw can be stored in the fridge for up to 24 hours, but vegetables will gradually soften.
Always add extra peanuts or seeds before serving to maintain a satisfying crunch. This approach makes it ideal for meal prep and easy weekday meals.
Frequently Asked Questions
1. Can I make this slaw nut-free?
Yes! Replace peanuts with sunflower seeds and peanut butter with sunflower seed butter.
The flavor will remain rich and nutty, and the slaw will still maintain its satisfying crunch and protein content.
2. How spicy is this slaw?
The spice level is mild by default, as jalapeños are optional. You can remove seeds to reduce heat or add more slices for a spicier kick.
The sweet bell peppers balance the spice perfectly.
3. Can I prepare this ahead of time?
Absolutely! Keep the vegetables, peanuts, and dressing separate in the refrigerator. Combine just before serving to maintain crispness and prevent the slaw from becoming soggy.
4. Can I substitute the tamari?
Yes, regular soy sauce works if gluten-free ingredients aren’t necessary. Adjust the quantity to taste, as reduced-sodium versions may require a little extra for proper seasoning.
5. How long will leftovers last?
Tossed slaw can be stored in an airtight container in the refrigerator for up to 24 hours.
Vegetables may soften slightly over time, so it’s best enjoyed fresh or within the first day. Always add fresh peanuts before serving for maximum crunch.
