How to Master Pickle Peanut Slaw Technique

Vegetable Slicing Technique

Cutting vegetables consistently thin for optimal texture. This precise approach ensures even distribution of flavors while creating the ideal mouthfeel that allows the slaw to maintain crispness even when dressed.

Pickle Integration Method

Balancing pickle brine and chopped pickles for layered tanginess. This nuanced technique distributes acidity throughout the dish while providing concentrated bursts of pickle flavor in select bites.

Peanut Emulsion Building

Creating stable peanut dressing through proper emulsification sequence. This technical approach prevents separation while ensuring the dressing clings properly to vegetables without becoming gloppy or thin.

Textural Component Strategy

Strategic addition timing of crunchy elements to maintain optimal texture. This careful technique preserves the integrity of each textural component while allowing flavors to meld appropriately.

Baking Tips

Slice cabbage as thinly as possible for the best texture - a mandoline makes this task much easier

Use a vegetable peeler to create carrot ribbons for an elegant presentation alternative to shredding

Toast nuts and seeds until just fragrant to prevent bitterness from over-toasting

For maximum crunch, add the toasted peanuts and crispy elements just before serving

The dressing can be made up to 3 days ahead and stored in the refrigerator - bring to room temperature before using

Control heat level by adjusting the amount of sriracha or chili garlic sauce in the dressing

Save time by using pre-shredded cabbage and carrots from the produce section

For a more pronounced pickle flavor, increase the amount of pickle brine in the dressing

Make your own crispy fried shallots by thinly slicing shallots and frying in neutral oil until golden

For a lighter version, thin the peanut dressing with additional lime juice instead of water

Create a deconstructed presentation by arranging components separately on a platter

For meal prep, store components separately and assemble just before eating to maintain optimal texture

Pickle Peanut Slaw

Name: Pickle Peanut Slaw
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Cuisine: Asian-Inspired Fusion
Ingredients: For the Slaw Base:; 4 cups green cabbage, thinly sliced; 2 cups red cabbage, thinly sliced; 2 large carrots, julienned or shredded; 1 red bell pepper, thinly sliced; 4 green onions, thinly sliced on diagonal; 1/2 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves, chopped; For the Pickle Element:; 3/4 cup dill pickles, finely diced; 2 tablespoons pickle brine (from jar); 1/4 cup quick-pickled red onions; 2 tablespoons rice vinegar; For the Peanut Dressing:; 1/3 cup natural peanut butter, smooth; 2 tablespoons honey or maple syrup; 3 tablespoons lime juice (about 2 limes); 2 tablespoons soy sauce or tamari; 1 tablespoon sesame oil; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); 2-3 tablespoons warm water (to thin as needed); For the Crunchy Topping:; 3/4 cup roasted unsalted peanuts, roughly chopped; 1/4 cup toasted sesame seeds; 2 tablespoons crispy fried shallots; 1 tablespoon black sesame seeds (optional, for visual contrast); Protein Options (optional):; 2 cups shredded rotisserie chicken

This Pickle Peanut Slaw combines crisp vegetables, tangy pickles, and crunchy peanuts into a refreshingly complex dish. With medium difficulty preparation involving layered flavors and balanced textures, this sweet-tart slaw delivers sophisticated taste with satisfying crunch. The pickle undertones enhance rather than dominate the peanut richness, creating a versatile side dish that's both cooling and intriguing.

Prep Time

20 Minutes

Cook Time

5 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Slaw Base:

4 cups green cabbage, thinly sliced

2 cups red cabbage, thinly sliced

2 large carrots, julienned or shredded

1 red bell pepper, thinly sliced

4 green onions, thinly sliced on diagonal

1/2 cup fresh cilantro, chopped

1/4 cup fresh mint leaves, chopped

For the Pickle Element:

3/4 cup dill pickles, finely diced

2 tablespoons pickle brine (from jar)

1/4 cup quick-pickled red onions

2 tablespoons rice vinegar

For the Peanut Dressing:

1/3 cup natural peanut butter, smooth

2 tablespoons honey or maple syrup

3 tablespoons lime juice (about 2 limes)

2 tablespoons soy sauce or tamari

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 teaspoon sriracha or chili garlic sauce (adjust to taste)

2-3 tablespoons warm water (to thin as needed)

For the Crunchy Topping:

3/4 cup roasted unsalted peanuts, roughly chopped

1/4 cup toasted sesame seeds

2 tablespoons crispy fried shallots

1 tablespoon black sesame seeds (optional, for visual contrast)

Protein Options (optional):

2 cups shredded rotisserie chicken

8 oz firm tofu, pressed and diced (vegetarian option)

8 oz cooked shrimp, chopped

Instructions

Begin by preparing the slaw base. In a large mixing bowl, combine the green cabbage, red cabbage, carrots, bell pepper, green onions, cilantro, and mint. Toss gently to mix well.

To make the quick-pickled red onions (if not using store-bought), thinly slice one medium red onion and place in a bowl. Add 1/4 cup rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt. Mix well and let sit for at least 15 minutes while preparing other components.

For the pickle element, combine the diced dill pickles, pickle brine, prepared quick-pickled red onions, and rice vinegar in a small bowl. Mix well and set aside to allow flavors to meld.

Prepare the peanut dressing by combining peanut butter, honey or maple syrup, lime juice, soy sauce, sesame oil, grated ginger, minced garlic, and sriracha in a medium bowl.

Whisk the dressing ingredients together until smooth. Add warm water one tablespoon at a time until you reach your desired consistency - it should be pourable but still thick enough to coat the back of a spoon. Taste and adjust seasoning if needed.

In a dry skillet over medium heat, toast the peanuts until fragrant and lightly golden, about 3-4 minutes, stirring frequently to prevent burning. Remove from heat and let cool slightly.

In the same skillet, toast the sesame seeds until golden and fragrant, about 1-2 minutes. Remove from heat and let cool completely.

If using a protein, prepare it according to your preference. For chicken, simply shred the rotisserie meat. For tofu, press water out, dice, and either serve raw or lightly pan-fry until golden. For shrimp, ensure they are cooked, peeled, deveined, and chopped.

Add the pickle mixture to the slaw base and toss to combine. If serving immediately, add the peanut dressing and toss again until everything is well coated. For best texture when making ahead, keep the dressing separate until just before serving.

Just before serving, sprinkle the toasted peanuts, sesame seeds, crispy fried shallots, and black sesame seeds (if using) over the dressed slaw.

If using protein, either mix it in with the slaw or arrange it on top for a more substantial presentation.

Pickle Peanut Slaw

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Pickle Peanut Slaw Technique

Pickle Peanut Slaw

Ingredients

Instructions