This no- mayo version of classic coleslaw features a protein-packed Southern staple.

Serves 6
  • 1/4 cup peanut oil
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon light brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon hot chile sauce, such as Sriracha
  • 1/2 large head napa cabbage, very finely chopped
  • 1/2 cup thinly sliced green onions, white and green parts
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup dry, unsalted roasted peanuts, chopped
  • Salt and freshly ground black pepper
In a bowl or glass measuring cup, mix together the peanut oil, rice vinegar, brown sugar, sesame oil, soy sauce and chile sauce. Whisk together until the dressing is well combined.

In a large plastic bag or glass bowl, gently combine the cabbage, green onions and cilantro. Add the dressing and chopped peanuts, season with salt and pepper, and stir a few times until the peanuts are mixed in.

Maria Ricapito originally wrote this recipe for It is reprinted with permission here.