30-Minute Rainbow Pepper Peanut Slaw
A vibrant, crunchy, and protein-packed slaw featuring bell peppers, carrots, cabbage, and a nutty peanut-sesame dressing. Naturally vegan, gluten-free, and perfect for a quick side dish or meal prep.
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.
