Total Time
Prep 20 mins
Cook 0 mins

Prepared by Kelsey Nixon on Cooking Channel. Com. This dish sounds absolutely delicious and I plan to try it very soon.

Ingredients Nutrition


  1. Toss the cabbage with the scallions, cilantro and peanuts. Season with salt and pepper.
  2. In a small mixing bowl, whisk the vinegar, soy sauce, peanut butter, sesame oil, and sugar together. Slowly whisk in the canola oil until dressing is emulsified. Toss the dressing with the cabbage and garnish with roasted peanuts before serving.
Most Helpful

Excellent - Tasty and easy. I used chili sesame oil because I didn't have basic sesame oil. It turned out well, adding a little spice we liked. This will definitely become a go-to recipe. I'm going to serve the leftovers tossed with cold grilled chicken and I think it will be yummy.

h.riley August 02, 2015

I really enjoyed this delicious slaw Nancy. My dh is allergic to nuts, so I got to enjoy this for my lunch. I scaled it down for one, it worked perfectly. It was very tasty, had great flavors and excellent textures. I never tried a napa cabbage before, its terrific, I really enjoyed the texture. The dressing was wonderful and tied everything together beautiful. I will be making this quick and easy to make salad often. Thank you so much for sharing. Made for Best of 2014 Tag Game.

Baby Kato February 04, 2015

Doing the happy dance! A definite make again recipe. I cut the recipe in half, and was soooo disappointed that I did. We made this dish ahead of our stir fry and egg rolls, so everyone kept coming to get a "spoonful".....We barely had enough to serve. Thanks for sharing! Made for "For Your Consideration" game on

breezermom December 18, 2014