Easy Crunchy Asian Lime-Peanut Slaw

by Sabrina Snyder

Last Update:

53 Comments

5 from 7 votes
8 servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
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Asian Lime-Peanut Slaw is a fresh and crunchy salad that has a sweet and tangy dressing. Perfectly delicious on its own or serve as a side.

If you are looking for something a bit lighter for a weeknight meal or a side this is your new go-to Salad. Chinese Chicken Salad and Cheesecake Factory Luau Salad are two other similar ones to try out too!

Sabrina’s Easy Crunchy Asian Lime-Peanut Slaw Recipe

This slaw is inspired by a recipe made by chef Clinton Kelly. His recipes are fun, approachable and full of flavor! This recipe has clean and simple ingredients and the best part it that it comes together in just 15 minutes. This dish will make your friends and family think you’re a Rockstar in the kitchen!

Recipe Card

Dinner, then Dessert

Easy Crunchy Asian Lime-Peanut Slaw Recipe

Asian Lime-Peanut Slaw is a fresh and crunchy salad that has a sweet and tangy dressing. Perfectly delicious on its own or serve as a side.
Yield 8 servings
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Author Sabrina Snyder
slaw served in a Black Bowl with Chopsticks on the side
PrintRate

Ingredients
 

  • 1 1/2 cups English cucumber
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 carrots
  • 1/2 cup cilantro leaves
  • 1 bunch scallions (thinly sliced on a bias)
  • 3 limes
  • 3 tablespoons peanut butter
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon canola oil
  • 1 pinch chili flakes
  • 1/4 cup roasted , honey roasted peanuts (roughly chopped, plus more to garnish)
  • kosher salt and freshly ground black pepper

Instructions

  • In a large bowl bowl, whisk together the juice of 3 limes, peanut butter, grated ginger, rice wine vinegar, 1 tablespoon of sesame oil and canola oil.
  • Season to taste with chili flakes, salt and pepper.
  • Peel the carrots and cucumbers.
  • Using a spiralizer make noodles out of the cucumber, carrots.
  • Thinly slice long strips of the bell pepper.
  • Add the prepared cucumbers, red bell peppers, carrots, cilantro, scallions and peanuts to the large bowl with the dressing.
  • Toss everything well.
  • Garnish with peanuts (use honey roasted if you can, trust me!).

Nutrition

Calories: 167kcal | Carbohydrates: 8g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 75mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3184IU | Vitamin C: 40mg | Calcium: 24mg | Iron: 1mg

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About this Recipe

A fresh, crunchy Asian Lime-Peanut Slaw with fresh cucumbers, carrots and bell peppers. Seasoned with sesame oil, lime juice and peanut butter. One of my favorite things about this bowl of food is the cucumber “noodles.” They stole the show! Tender noodles that were long and didn’t break, they took on the dressing and were a fantastic addition to the slaw.

Recipe Tips & Tricks

  • You can matchstick cut your vegetables if you don’t have a Sprializer.
  • Use honey roasted peanuts on top of the slaw if available.

What to Pair With

Serve this recipe all on its own or make it as a side dish to pair with Panda Express Chow Mein or some Spicy Cashew Chicken. If you love this slaw but just want to add some protein try Mongolian Beef on top.

More Healthy Asian Choices

Collage of finished slaw close up and in bowl

The Following Photos Were Used In The Previous Versions Of This Post

A fresh, crunchy Asian Lime-Peanut Slaw with fresh cucumbers, carrots and bell peppers. Seasoned with sesame oil, lime juice and peanut butter this dish will make your friends and family think you're a rockstar in the kitchen!

glass bowl of asian dressing
glass bowl of portioned ingredients for Asian slaw
bowl of Asian slaw with chopsticks

chopsticks resting on bowl of Asian slaw
black bowl of Asian slaw

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. Awesome recipe! I added some rotisserie chicken to make it a meal. The flavors were great!

    FYI, the ingredient list doesn’t mention the sesame oil needed for the dressing. I almost had a panic, then found my new unopened bottle in the cupboard!

    Reply

  4. What brand of spiralizer do you have, Sabrina? I’m thinking it just might be the next kitchen gadget I have to buy!

    Reply

      1. Thanks Sabrina! Good to know. There are some super-cheap ones on Amazon, but I’m guessing they aren’t worth anything. Better to go with the highly rated one!

        Reply

        1. Yeah, the one I have holds up against some pretty fibrous/starchy/hard veggies. The handheld ones are really usually better for things that are softer like cucumbers.

          Reply

  11. This slaw looks amazing! I was once in the audience of the chew and got to sit at the tasting table. It was so much fun!

    Reply

  12. This looks absolutely wonderful! I make an asian broccoli slaw salad, but it does not look anywhere as delicious as this recipe! Gotta give this a try, for sure! 🙂

    Reply

  14. Oh this sounds amazing. I love the addition of the crunch. I would have never thought of it. Thanks so much for sharing.

    Reply

  15. This recipe would be great to serve at my dinner party this weekend. I have never tried making crunchy Asian Lime-Peanut Slaw before. It looks delicious.

    Reply

  19. Now that is a great idea for dinner! I love the peanut twist to this! Most of the time I see Teriyaki but a peanut sauce sounds amazing.

    Reply

  24. That sounds super delicious! We took a trip to Asia, and we couldn’t get enough of the food. I can’t wait to try this recipe.

    Reply