red cabbage slaw with peanuts and dukkah

I tend to be a little loosey-goosey with the proportions in the peanut dressing, which does just as well when you freehand it as when you measure, so don’t be afraid to adjust the amounts to your liking. The recipe makes more than you need, but the great news is that it’s delicious on nearly everything. I like it as a dipping sauce for summer rolls or chicken skewers, tossed in a bowl of herby greens, you name it.


  • For the dressing:
  • ⅓ cup creamy or natural peanut butter
  • ¼ cup hoisin sauce
  • 12 tablespoons lime juice
  • 12 teaspoons soy sauce (fish sauce also works well as a more pungent addition)
  • 12 teaspoons chili garlic paste or sriracha
  • 1 teaspoon brown sugar (optional, if using a less sweet peanut butter)
  • 34 tablespoons water, or as much as needed to thin
  • For the rest:
  • 6 cups packed shredded red cabbage (about ½ medium head)
  • to ½ cup chopped cilantro, to taste
  • ⅓ cup sliced scallions (about 2 to 3 scallions), or more to taste
  • dukkah, for topping (if making your own, you can swap in peanuts for the nuts)
  • crushed peanuts, for topping


  1. Whisk together the peanut butter, hoisin sauce, lime juice, soy sauce, chili paste, and sugar (if using) until combined. The mixture may seize a bit–this is normal. Whisk in water, a little at a time, to smooth out the dressing and thin to your desired consistency.
  2. In a large bowl, toss together the cabbage, cilantro, and scallions. Add half the dressing, and toss until well-coated. Taste and adjust with more dressing as needed, reserving any extra dressing for another use (see Headnote).
  3. Divide into bowls and top liberally with dukkah, crushed peanuts, and more cilantro or scallions, as desired. Enjoy!