Spicy Peanut Cucumber and Carrot Slaw
A crunchy, cold slaw with a spicy peanut-lime dressing, built for burgers, wings, or straight-from-the-bowl snacking.
Prep: 15 · Cook: · Total: 15 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (206 reviews)
INSPIRED BY
Inspired by peanut-dressed salads served alongside fried chicken and barbecue plates at casual spots.
Story
You know that moment when the table is stacked with hot food and you need something cold and crunchy to keep the bites fresh? This slaw shows up like a clean reset button. The peanut dressing is loud, tangy, a little sweet, and it clings to every shred. Park it next to wings, burgers, or ribs, and watch it disappear fast.
By Theo
Ingredients
- 2 Persian cucumbers, thinly sliced
- 2 large carrots, shredded
- 3 scallions, thinly sliced
- 1/3 cup roasted peanuts, chopped
- 2 Tbsp peanut butter
- 1 Tbsp soy sauce
- 1 Tbsp lime juice
- 1 tsp rice vinegar
- 1 tsp honey
- 1 tsp chili garlic sauce
- 1 Tbsp neutral oil
- Pinch of salt, to taste
Instructions
- Add cucumbers, carrots, and scallions to a big bowl.
- In a small bowl, whisk peanut butter, soy sauce, lime juice, vinegar, honey, chili garlic sauce, and oil.
- Add a tablespoon of water if needed so the dressing turns pourable.
- Pour dressing over the veggies and toss until glossy.
- Fold in chopped peanuts and taste. Add a pinch of salt if needed.
- Let it sit 5 minutes, toss once more, and serve cold.
Chef Tips
- For extra crunch, add shredded cabbage.
- If you like it hotter, add more chili garlic sauce or a pinch of crushed red pepper.
- Use sunflower seed butter if you need it peanut-free.
- This is best the day it is made, the cucumbers release water over time.
Cook's Notes
- **Dressing thickness:** Add water a teaspoon at a time until it pours.
- **Cucumber choice:** Persian or English cucumbers stay crisp.
- **Make-ahead:** Prep veggies and dressing separately, then toss right before serving.