Full disclosure: I am working as a paid spokesperson for Kikkoman on their campaign during Hispanic Heritage Month. My recipes and photos featuring Kikkoman Soy Sauce were sponsored, however the views, opinions and enjoyment of the products expressed in this post are completely my own!

For as long as I can remember, cabbage slaw has been a regular side dish at family gatherings. A bowl of either creamy coleslaw or a slaw dressed with a light vinaigrette was a staple dish at picnics, parties and cookouts. Other than these two varieties, though, I had never tried raw cabbage prepared any other way…until the day I went to an Asian restaurant that served a cabbage slaw with a savory soy sauce and peanut dressing. The slightly salty, slightly sweet dressing with citrus and ginger undertones breathed new life into an old favorite dish and it soon became my mission to recreate it!

Finding new ways to make plain vegetables appealing can be a challenge, even when you’re a culinary dietitian! I get into ruts where I end up preparing foods the same old way because it’s convenient and/or because I’ve simply run out of fresh ideas. So, my restaurant experience inspired me to get into my kitchen and get creative! Fortunately, I had all the ingredients I needed to try my own version of their amazing dressing and one the most important was soy sauce. The rich flavor from Kikkoman Less Sodium Soy Sauce in combination with creamy and savory peanut butter, sweet honey and bright fresh lime juice, ginger and cilantro calmed the slight bitterness from the shredded cabbage. It infuses so much flavor into the vegetables without being overpowering, which makes it the perfect side dish to roasted or grilled meats or fish.

Taking some of my favorite family dishes and adding a new spin to them is one of my favorite things to do! Breaking out of my creamy or vinaigrette style slaw-slump and working in some classic Asian flavors, all while keeping the nutrition profile paramount, took a few tries, but I think I nailed it. I mixed low calorie, high fiber, and vitamin C-rich green and red cabbages and carrots and dressed them with a combo of whole food, high-flavor pantry staples and fresh ingredients. The slaw stays crisp and isn’t weighed down with tons of fat, salt or sugar like many prepared dressings can do. Using Kikkoman Less Sodium Soy Sauce was key to keeping the flavor up and sodium controlled. In fact, this entire recipe has less sodium than what you’d get in one single teaspoon of table salt! No added table salt here, which is important when preparing meals for you and your family that are nutrient rich and heart healthy.

Enjoy taking your plain vegetables from drab to delicious with this quick, healthy and flavorful dish! 

Cabbage Slaw with Soy Peanut Honey Dressing

Recipe by: Christy Wilson
Servings: 6, 1 cup servings
Total time: 25 minutes


For the dressing:

  • 3 tablespoons + 1 teaspoon Kikkoman Less Sodium Soy Sauce
  • 3 tablespoons Kikkoman Rice Vinegar
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons honey
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon Kikkoman Sesame Oil
  • ½ teaspoon lime juice
  • ½ teaspoon grated ginger root

For the slaw:

  • 3 cups green cabbage, shredded
  • 3 cups red cabbage, shredded
  • 1 cup carrot, grated
  • 1/3 cup toasted peanuts, roughly chopped


  1. Combine all of the dressing ingredients in a medium bowl. Whisk until the peanut butter is dissolved. Set aside.
  2. Combine all the slaw ingredients in a large bowl. Add dressing and toss well. Allow the slaw to sit for about 10 minutes so the vegetables can absorb the flavors of the dressing.
  3. Top salad with toasted peanuts and serve. 


Nutrition facts per serving:  1 cup portion
Calories 150, Total Fat: 8 grams; Saturated fat: 1 gram; Trans fat: 0 grams; Cholesterol: 0 milligrams; Sodium: 380 milligrams; Total Carbohydrate: 16 grams; Dietary Fiber: 3 grams; Sugar: 10 grams; Protein: 5 grams; Vitamin A: 70 %; Vitamin C: 70%; Calcium: 4%; Iron: 4%


Beauty and nutrition coexist in this dish!