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Crunchy peanut cabbage salad

Fresh, heart-healthy, budget-friendly peanut slaw.
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Salad
Servings 6 cups



  • 4 cups shredded green cabbage
  • 1/2 cup uncooked farro about 1 cup of cooked farro, or similar grain
  • 3 each small mandarin oranges
  • 1 can sliced water chestnuts
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 1/2 cup chopped unsalted peanuts *

Peanut dressing

  • 2 cloves garlic, peeled
  • 1/4 tsp red pepper flakes (use 1/2 tsp if you like heat)
  • 2 tbsp reduced-sodium soy sauce
  • 2 tbsp rice vinegar **
  • 2 tbsp sugar
  • 1 tbsp lime juice about half a lime
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup natural peanut butter crunchy or smooth
  • 1/4 cup water


  • Start the farro cooking if it's not already cooked.
  • Add all salad ingredients to a large bowl.
  • Add all dressing ingredients to a small food processor or mini-chopper. Blend until smooth.
  • Toss well. Taste and adjust seasonings.


* If you have a peanut allergy, you could make this with cashew butter or tahini in place of the peanut butter, and pumpkin seeds or slivered almonds in place of the peanuts.
** If your rice vinegar has sugar in it (check the label), you might cut back on the sugar in the dressing.
Nutrition, per cup: 210 calories, 14g fat, 2.2g saturated fat, 34g carbohydrates, 7g fibre, 12g sugar (4g added/free sugar), 0mg cholesterol, 243mg sodium, 10g protein.
Keyword salad, slaw