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peanut bell pepper slaw

Bell pepper and Peanut Salad

Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8 side dish servings
Author Breathing and Cooking

Ingredients

  • 3 bell peppers red, yellow or orange (avoid green), sliced into very thin strips
  • 1/4 head purple cabbage chopped or thinly sliced
  • 2 carrots julienned
  • 1/4 cup chopped cilantro basil or thai basil (or a combo)
  • 1/2 cup peanuts plus extra for sprinkling on top

For Dressing:

  • 1 Tablespoon rice vinegar
  • 1 Tablespoon lime juice
  • 1 teaspoon sesame oil
  • 2 Tablespoons avocado oil
  • 2 1/2 Tablespoons creamy peanut butter
  • 1 1/2 Tablespoons soy sauce
  • 1 1/2 Tablespoons maple syrup
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon minced garlic

Instructions

  • Combine bell peppers, carrots, cabbage and herbs in a large bowl and toss to combine
  • In a separate bowl whisk all dressing ingredients together. Taste and adjust if needed.
  • Pour over vegetables and toss to coat.
  • Add peanuts and combine again. Top with additional chopped peanuts and extra herbs for garnish (if desired). Serve immediately and enjoy!
  • *If preparing ahead, chill after step 3 up to 8 hours. Then continue with step 4 before serving.
  • Enjoy!

Notes

  • You can prep this salad the day before—just store the dressing and undressed vegetables separately, then toss them together and add the peanuts and herbs just before serving.
  • Once everything is combined, it’s best enjoyed within a few hours while everything is still crisp and vibrant.