Peanut Slaw – David Lebovitz

June 7, 2010

I always think of David Lebovitz as the guy to go to for dessert ideas, but when I read his book, The Sweet Life in Paris, one of the recipes that really appealed to me was Peanut Slaw. I’ve made this two or three times now, and it’s awesome! With chopped peanuts and a peanut butter-based sauce, it’s a great twist on the usual slaw.


  • The first time I made this, I took a shortcut and bought a bag of slaw mix. That worked just fine, but this time I bought a small head of green cabbage and chopped it with a knife. It wasn’t a big deal to chop it and it tasted better than the bagged slaw.
  • I used flat-leaf parsley and chives where the recipe calls for parsley, cilantro, or chives.
  • David Lebovitz says”Resist the temptation to use delicate Napa or leafy Savoy cabbage, both of which get soggy from the peanut dressing.” He suggests using a mix of red and green cabbage, sliced as thin as possible.
  • You can mix the sauce ahead of time, but toss with the cabbage and the rest of the ingredients at the last minute. (Shhh…don’t tell David, but I think it’s still pretty tasty the next day).

Peanut Slaw

from David Lebovitz, The Sweet Life in Paris

1/4 cup (65 g) smooth peanut butter
1 garlic clove, peeled and finely chopped
2 tablespoons peanut or vegetable oil

3 tablespoons freshly squeezed lemon or lime juice, or more to taste

1 tablespoon soy sauce
1 tablespoon water
1/2 cup (65 g) roasted, unsalted peanuts

1 small bunch radishes, trimmed and thinly sliced

1 carrot, peeled and coarsely shredded

1/2 bunch fresh flat-leaf parsley, cilantro, or chives, chopped
6 cups (500 g) shredded green or red cabbage
Coarse salt

In a large bowl, mix the peanut butter, garlic, peanut oil, lemon juice, soy sauce, and water until smooth.

Toss in the peanuts, radishes, carrot, parsley, and cabbage, mixing until everything’s coated. Taste, then add a bit of salt and another squeeze of lemon juice, if necessary.

Variations: Substitute toasted almonds or cashews for the peanuts or swap 1 tablespoon of dark sesame oil for 1 tablespoon of the peanut oil, adding a tablespoon of toasted sesame seeds to the salad.


  1. I just read this book recently and really enjoyed it! I haven’t tried any of the recipes yet but soon hopefully. This looks like a good one!

  2. I love radishes and peanuts, so I think this would be such a delicious slaw!

  3. I will take your recommendation on this – it looks great. I have the book from my The Kitchen Reader days (I quit because of the exorbitant cost of books in Australia), and was tempted by quite a few of the recipes in it.

  4. That sounds really good!

  5. I’ve been dying to get this book, and this recipe looks delicious! What an interesting spin on the traditional slaw. Since it’s a DL recipe and has your stamp of approval, I know it has to be good – I look forward to trying it!

  6. That sounds like a delicious summer salad (basically anything with peanut butter and cilantro gets my attention). I’m glad to know I’m not the only one who occasionally buys bagged lettuce products; they’re nice when you’re pinched for time.

  7. How awesome that you made a recipe from his book! This sounds absolutely delicious-very different from your typical slaw. I love the idea of using two different colors of cabbage!

  8. I am still on the waiting list for this book from our library, so it’s good to hear that you like it. The slaw sounds really wonderful…something I know I would like. Looks great…thanks for the review and recipe!

  9. I have both his “dessert books” or ice cream and desserts…. love them both! This looks wonderful! I should check the library and test drive this one – such a great resource. This one in particular is great… since I love cabbage!

  10. Oooh, that sounds really good Jill! I’ve never had peanut slaw, but now I’d like to try it.

  11. Mmmm i love asian inspired dishes!

  12. Did you see his post on a chicken mango slaw? Great summer dishes, I need to try both of them…


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