This Cucumber and Napa Cabbage Coleslaw is  a yummy, refreshing, #vegan and #lowcarb recipe that will be the star of all your summer cook outs. And it's ready in just 20 minutes! | Healthy Seasonal Recipes #vegetarian #salad #glutenfree

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


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!



  • 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


  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.


0 mg Cholesterol, 1.3 g Added Sugars


  • 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

Get my FREE ebook, The Best Weeknight dinners!

It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!