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Peanut Slaw

Updated: Dec 9, 2021

Spring is here!!! …or so it seems.

Everyone knows I am a big fan of my crock pot, but now that it’s getting warmer out, we like to get outside and grill more, go to cook outs, and basically spend less time inside!

This slaw recipe is an awesome lower carb alternative to those super sweet, peanutty slaws, but the flavor is VERY similar.  There is NO dairy in this recipe, so if you are dairy free this is a great option for you!

There are variations on the type of slaw you can use for this recipe (broccoli vs, cabbage, etc.).  I like to do a mixture of all because I think it lends to the best texture AND it’s beautiful with all of the different colors. Take this slaw to your next get together, it’s sure to be a hit!  I took it to a gym get together recently and it went over really well!

Paleo No-Peanut Slaw

Prep time:  10 mins Total time:  10 mins


  • Dressing:

  • 3 Tablespoons Sunbutter, peanut butter (or equivalent of powdered PB if you are really cutting calories)

  • 3 Tablespoons Apple Cider Vinegar

  • 1½ Teaspoon Sesame Oil

  • 1½ Teaspoon coconut aminos or organic tamari

  • 1½ Teaspoon Honey (optional)

  • 1 Clove Garlic, Finely Minced

  • ¾ Teaspoon dried ginger

  • 1 ½ Tablespoon water

For slaw:

  • ¾ of a 16oz bag prepared cole slaw mix or broccoli slaw

  • one extra carrot shredded by hand or in food processor

  • ¼ head purple cabbage (or you can just use extra prepared slaw)-shredded

  • ⅓ cup fresh cilantro leaves- finely chopped

  • 2 Tablespoons sesame seeds


  1. Measure out all dressing ingredients and throw in a magic bullet or small blender and blend until well combined.

  2. Add all of your slaw ingredients (reserve one tablespoon of sesame seeds) into a large bowl and mix well. Pour the dressing over top of the slaw and stir until well combined. Sprinkle one tablespoon of sesame seeds over the top to garnish and add a few extra pieces of cilantro if you are feeling fancy. :)

  3. This slaw is best prepared hours before you plan on serving it and stored in the fridge. This allows the dressing to get well incorporated and to “marinate” the slaw. Stir once before serving in case some of the dressing has drained to the bottom of the bowl.


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