Crunchy Cabbage Salad with Spicy Peanut Dressing

This addictive American cabbage salad side dish recipe from Simple Cooking with Heart has a zing from jalapenos along with a double-duty peanut power - a peanut butter-infused dressing and a sprinkling of peanuts throughout it. Serve for dinner or bring along for a cookout.

Nutrition Facts

Crunchy Cabbage Salad with Spicy Peanut Dressing


123 Per Serving


5g Per Serving


4g Per Serving

Cost Per ServingCost Per Serving

Calories 123
Total Fat 6.3 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.0 g
Cholesterol 0 mg
Sodium 169 mg
Total Carbohydrate 12 g
Dietary Fiber 4 g
Sugars 7 g
Protein 5 g

Dietary Exchanges
1/2 other carbohydrate, 1 fat, 1 vegetable


Servings  6  

  • 3 Tbsp reduced-fat, smooth peanut butter
  • 4 Tbsp cider vinegar
  • 1 1/2 Tbsp water
  • 2 tsp honey
  • 1/4 tsp salt
  • 1/8 Tbsp ground Black pepper
  • 1 jalapeño (finely chopped)
  • 1 red or green bell pepper (quartered, thinly sliced)
  • 3 green onions or scallions, chopped (about ½ cup)
  • 1 (14-ounce) bag classic cole slaw mix
  • 1/4 cup chopped, unsalted peanuts


Tip: Click on step to mark as complete.

  1. In a large bowl, add peanut butter, vinegar, hot water, honey, salt, and pepper. Finely chop the jalapeno, seeding it for a less spicy salad. Add jalapeno into the bowl. Use a whisk or fork to combine until dressing is smooth.
  2. Quarter the bell pepper, removing and discarding the seeds. Thinly slice the bell pepper and chop the scallions. Add both into the bowl, along with the cole slaw mix.
  3. Use tongs or a spatula to fully combine the vegetables with the dressing. Chop peanuts and sprinkle over the salad. Let sit a few minutes for flavors to absorb. Serve.

Cooking Tip: Jalapenos vary tremendously in spiciness. It’s always safer to take a little taste of the jalapeno before adding the entire pepper. Also, remove the seeds to lessen the spiciness.

Keep it Healthy: This cabbage salad is like a slaw without the mayo. A vinegar and oil base instead of mayonnaise can also be used to trim the calories of other picnic salads like potato salad and macaroni salad.

Tip: Serving size 1 cup

Tip: To substitute fresh vegetables for the cole slaw mix, use 1 cup grated carrots plus 5 cups thinly sliced cabbage.  

Cooking in Color

Cooking in Color

This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.

   Shop Heart

en español

Copyright © 2018 American Heart Association, Healthy for Good™. Every purchase helps fund the work of the AHA/ASA.