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Orange and Ginger Cabbage Slaw with Roasted Peanuts



  • 1 cups purple cabbage approx. 6, shredded
  • 1 pieces large yellow bell pepper sliced into long and thin
  • 1/2 cup of cucumbers sliced julienne style
  • 1/2 cup of carrots sliced julienne style
  • 1/2 cup of radishes sliced julienne style
  • 2 scallions sliced
  • 1/2 cup of roasted unsalted peanuts
  • Cracked black pepper to taste


  • 1/4 cup of grapeseed oil or extra virgin olive oil
  • 3 tablespoons of rice wine vinegar
  • Juice of 1/2 an orange
  • 2 tablespoons of sesame oil
  • 1 tablespoon of freshly grated ginger
  • 1 tablespoon of pure liquid honey
  • 1/2 tablespoon of Kikkoman soy sauce


  • Sesame Seeds
  • Fresh parsley chopped


  • In a large bowl, mix the cabbage, bell pepper, cucumbers, carrots, radishes, and scallions.
  • With a large spoon, toss the vegetables.
  • Set aside.
  • In a blender/food processor, mix all of the dressing ingredients and pulse until well blended and until the ginger has disintegrated.
  • Drizzle the dressing over the slaw.
  • Toss to evenly coat all of the veggies.
  • Add the roasted peanuts and toss.
  • Season with crack black peppered, to taste.
  • Garnish with sesame seeds and fresh parsley.


This slaw tastes better as it sits, so I recommend making it a few hours in advance.