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…
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.
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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!
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
Instructions
- 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.
Notes
0 mg Cholesterol, 1.3 g Added Sugars
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.
Sounds yummy but our temperatures dropped to 55 today and I am wanting hot food. I’ll look forward to making this salad when summer comes again!
Thank you cause this salad has my name written all over it. I must leave out the pnuts so I may sub dried cranberries. We are still in the 80’s and hitting the 90’s for a few days.
ps……….I did find you on Pinterest
[quote name=doodles]ps……….I did find you on Pinterest[/quote]I love Pinterest! My favorite social networking site, hands down. Enjoy your warm weather:)
Pinned to my gluten free tailgating board. A fun recipe! Thanks.
YUM! Sounds like the perfect FRESH summer salad to me!
Hello, stumbled upon this recipe on pinterest. I was just wondering why canola oil and not olive oil for healthier alternative?
I don’t use canola oil even organic, it is a carcinogen, really bad oul. I like safflower oil, it has a light and clean flavor. It’s hard to find sometimes. I’m wondering how coconut oil would work, i’ve never used it in a salad dressing?
wow! Such a beautiful looking salad perfect for this summer time! I’m going to try it out soon..
That’s great to hear. Thank you so much Priya.
I think I’ve just found my new summer go-to side dish! Looks delicious!
That is music to my ears Demeter! Thanks so much!
I LOVE how easy and delicious this is! Good idea! Looks very tasty! I am going to make this! This recipe really impresses! I really like! Thank you.
Yay! I am glad to hear you’ll be making this. Please let us know how it comes out!
Delicious! Haven’t tried using napa cabbage to make coleslaw yet but like the idea!
It is very nice and tender and really jives well with the cucumber noodles. I hope you enjoy it Julia!
That looks like the perfect summer salad. It looks so easy too!
Thanks so much Dannii. Hope you enjoy it!
I made this last night, used toasted almonds instead of peanuts, olive oil.. much less… and some lemon juice as well as lime, as I only had one lime. Very tasty. I used a food processor to slice the cabbage and grate the cucumber.
I’m glad you liked it and thank you so much for coming back to let me know you did. That’s so helpful!
This has become my 8 year old’s favorite dish. She asks for it constantly. I make it at least 3 times a month.
It’s perfect pairing with fish and chicken and there is never leftovers.
Such a beautiful looking tasty and nutritious salad recipe. Perfect for today’s lunch.
Loving the addition of cucumber to this recipe. Also loving the lime juice base for the dressing here as well – my favorite citrus!
★★★★★
Thanks Jennifer. I am so happy you like this combination. We love it too.