Crunchy Peanut Slaw

I love this slaw to pieces. It’s a texture thing.


  • About 2 cups of broccoli slaw (not too hard to find pre-cut in a bag; some involve red cabbage, others don’t, and it doesn’t matter)
  • A roughly 4-oz portion of a protein of your choice, cut into bite-size pieces (I used chicken; tofu also works brilliantly)
  • 1/4 cup dried cranberries
  • 1-2 tbsp shelled peanuts (mine are salted and crushed)
  • 1/8 cup soy sauce or tamari, which is gluten-free; mine is also low-sodium, so a bit lighter
  • 3/4 tbsp rice vinegar, white or brown
  • 3/4 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 2 tbsp natural peanut butter
  • Sesame oil or peanut oil for frying
  • Sesame seeds, red pepper flakes, and Sriracha to finish

Separate your slaw in half, and set one cup aside. Add the other cup to a frying pan, along with the cranberries, peanuts, and your protein. Cook this stuff on low-to-medium heat in your sesame or peanut oil (use about 1 tbsp of oil to start). Stir here and there, and take it off the heat once the protein is lightly browned (and fully cooked on the inside, in the case of chicken).

While the contents of the pan are cooling, combine the soy sauce, rice vinegar, sesame oil, brown sugar, and peanut butter in your serving bowl. Taste the dressing, and adjust for sweetness/nuttiness. Last, add both the cooked mixture and the raw broccoli slaw to the bowl, and toss everything together. The mix of crunchy and soft, sweet and savory is a real crowd-pleaser!

Serve this slaw at room temperature or cold. It’s best if left in the fridge overnight to marinate. Add sesame seeds and something spicy if you like. Serves one with leftovers (simply add some extra protein to serve two).

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