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A fantastic coleslaw, in my opinion, requires only a few simple ingredients and some practice with a sharp knife. Both the ingredients and the cabbage’s preparation are of equal significance. Slaw that has been made using cabbage ribbons that are excessively wide is difficult to eat because of the weight and bulk. When the portions are excessively long, the dressing gets on your cheeks and it’s uncomfortable and dirty. Cabbage is one of my favorite vegetables, and I like to make paper-thin ribbons of it. Light as air, the cabbage nevertheless has that satisfying crunch that you want from coleslaw in every bite.


Recently, I’ve been purchasing tomatoes from actual growers. If you’re not in the mood for tomatoes, you can always swap in some chopped avocado and red onion. Or, jicama, apple, or apple shreds, now that I think of it. Substituting roasted cherry tomatoes for fresh ones will increase the cooking time, but the resulting dish would be done.


After the first tossing of ingredients, but before you add the peanuts, adding a dollop of your preferred mayo or yogurt will turn this into a creamier coleslaw. It’s a matter of taste, thus everyone has their own opinion. While a light touch of creaminess is often just right, other people prefer to go all the way! I mean, I’ve absolutely talked to people who insist that the mayonnaise is just as important to a decent coleslaw as the cabbage.

Classic picnic and barbecue fare includes this coleslaw among dishes like macaroni salad, sriracha rainbow noodle salad, ultimate vegetarian burgers, corn salad, and the like. If you’re looking for some summertime dishes, you may find a ton of salad recipes here. Enjoy!


  • 1 1/2 cups unsalted raw peanuts
  • 1/2 of a medium-large cabbage
  • 1 basket of tiny cherry tomatoes, washed and quartered
  • 1 jalapeno chile, seeded and diced
  • 3/4 cup cilantro, chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon + fine-grain sea salt
  • honey, to taste


  • Peanuts, please blister
  • Roast the peanuts for 5-10 minutes in a skillet or oven (350F), shaking the pan once or twice, until they are golden and blistered.
  • Get the ingredients for the cole slaw ready.
  • Remove the core from the cabbage and split it in half lengthwise. Cut each quarter into incredibly thin slices. Small and slender is the name of the game here. If any of the pieces appear to be too long, divide them in half. Put the cabbage, tomatoes, jalapeo (optional), and cilantro in a bowl and mix them together.
  • Prepare the Topping
  • Add the lime juice, olive oil, and salt to a separate bowl and mix well. If the lime is too tart, try mixing in a teaspoon or two of honey and tasting again. Combine with the cabbage in a mild stirring motion. The crunch of the peanuts is lost if they are added too early, so add them right before serving. Try it out and add additional salt if it needs it.

Nutrition Per serving

download this article + recipe in pdf format.