cucumber and napa cabbage coleslaw

Looking for a go-to slaw recipe for this summer? Then check out this Cucumber and Napa Cabbage Coleslaw. It is  a yummy, refreshing, vegan and low carb recipe that will be the star of all your summer cook outs. And it’s ready in just 20 minutes!

I originally shared this recipe on June 9, 2011. I have updated the images and some of the text today.

I love my spiralizer! Do you have one yet? Not only is it fun to use, but you can turn so many veggies into long noodle-like strands that are delicious to throw into so many different dishes. It was perfect for the cucumber in this coleslaw and bonus that it removed the seeds too! Also, I leave the skin on because it looks so pretty.

You could also use a mandoline to cut the cucumbers into long skinny matchsticks, a.k.a. julienne-cut.  I run the cucumbers down the mandoline blade lengthwise to make julienne strips about 4-inches long. Some cukes have a lot of seeds, so you can omit that part if you want. I have cut European cucumbers this way before and it works really well. Just cut them into four-inch lengths first.

Then all that’s left to do is thinly slice the cabbage {here’s how to do that} and whisk together the dressing, which is made with nutty peanut oil and lime juice. The roasted and salted (oh yes!) peanuts really compliment the tangy slightly sweet dressing and then the bright pop of cilantro rounds everything out to make one gorgeous and delicious salad!

Speaking of salad…

May is Salad Month on Healthy Seasonal Recipes. Every year I make salads, salad dressings and other such salady goodies for the entire month. You can browse all the Salad Month recipes here.

Please note, I say that this makes 6 servings, because for the mere mortals out there who eat only a reasonable amount of salad, one and a half cups is plenty. But if you’re a salad freak like me, this is more like two servings.

Don’t miss checking out my other yummy coleslaw recipes…

skinny classic coleslaw

sesame coleslaw

creamy blue cheese and walnut coleslaw

And if you want to know everything there is to know about cabbage, including how to cut it make sure to read The Ultimate Guide to Cabbage. 

Don’t miss this Ultimate Guide to Cucumbers or this Ultimate Guide to Cabbage!

cucumber and napa cabbage coleslaw

• Author: Katie Webster
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American

★★★★★

5 from 4 reviews

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Description

Check out this Cucumber and Napa Cabbage Coleslaw. It is a yummy, refreshing, vegan and low carb recipe that will be the star of all your summer cookouts. And it’s ready in just 20 minutes!

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Scale 1x2x3x

Ingredients

• 4 small cucumbers (1 ½ pounds), julienne cut with a spiralizer or mandoline (6 cups)
• 1 small head Napa Cabbage, finely sliced (about 8 cups)
• ½ cup chopped roasted, salted peanuts
• ¼ cup chopped fresh cilantro leaves
• 1/3 cup peanut oil or organic canola oil
• ¼ cup freshly squeezed lime juice
• 2 teaspoons sugar
• ¾ teaspoon salt
• ½ teaspoon garlic powder
• Red chili flake to taste, optional

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Instructions

1. Cut cucumber noodles if long into shorter lengths. Combine cucumber, cabbage, peanuts and cilantro in a large bowl. Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl. Pour over the vegetable mixture and toss to coat.

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Notes

0 mg Cholesterol, 1.3 g Added Sugars

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Nutrition

• Serving Size: 1 1/2 cups each
• Calories: 200
• Sugar: 7.5 g
• Sodium: 414 mg
• Fat: 15 g
• Saturated Fat: 1.5 g
• Carbohydrates: 14.5 g
• Fiber: 4.8 g
• Protein: 5 g

Here are the original images associated with this blog post.