Purple Apple Slaw with Peanut Butter Dressing

Purple Apple Slaw with Peanut Butter Dressing


"Rice vinegar, peanut butter, and ginger give an Asian-inspired flavor to a colorful slaw made with red cabbage, apples, and a bit of white onion."

Ingredients 45 m {{adjustedServings}} servings 282 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
  2. Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.
Tips & Tricks
Peanut Butter Balls III

Rich chocolate meets peanut butter in these deliciously simple treats.

No-Bake Peanut Butter Pie

This pie is rich and creamy, and so easy to make.

Rate recipe

Your rating


Reviews 8

  1. 11 Ratings


AWESOME!!! What a great blend of flavors and colors!!! No changes except added shredded carrots for some extra color. This beats tired, boring old regular cole slaw by a mile!!! YUM!!


No rice wine vinegar on hand and short on time? I used a balsamic (I had strawberry balsamic available), and it was great. Food-processed the red cabbage, apple, and onion. The rest was a breeze to whisk together (omitted the soy 'cause not a fan -- was still DE-licious!), and this took closer to only 15 minutes to throw together. Served this purple salad on appetizer plates and drizzled the dark brown sauce atop. Looked beautiful; tasted even better!


I needed to find a use for red cabbage from my garden and happened upon this recipe. I made it and let the flavors develop overnight. I left out the apples as a personal preference. The flavor was very good! You could cut back on the soy sauce to 2T if you prefer a less salty flavor. Next time I make this I will make sure to cream my sauce very well before adding to the cabbage. Thanks for a great recipe!