Cucumber and Napa Cabbage Coleslaw


Check out this Cucumber and Napa Cabbage Coleslaw. It is a yummy, refreshing, vegan and low carb recipe that will be the star of all your summer cook outs. And it’s ready in just 20 minutes!


  • 4 small cucumbers (1 ½ pounds), julienne cut with a spiralizer or mandoline (6 cups)

  • 1 small head Napa Cabbage, finely sliced (about 8 cups)

  • ½ cup chopped roasted, salted peanuts

  • ¼ cup chopped fresh cilantro leaves

  • 1/3 cup peanut oil or organic canola oil

  • ¼ cup freshly squeezed lime juice

  • 2 teaspoons sugar

  • ¾ teaspoon salt

  • ½ teaspoon garlic powder

  • Red chili flake to taste, optional


  1. Cut cucumber noodles if long into shorter lengths. Combine cucumber, cabbage, peanuts and cilantro in a large bowl. Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl. Pour over the vegetable mixture and toss to coat.