Thai Slaw with Peanut Dressing

05.05.2016

Thai Slaw with Peanut Dressing | Cooking Classy

Crisp cabbage salads/slaws are the best! I’ve always loved coleslaw and this is basically a Thai spin on American coleslaw. Yes, it tastes entirely different but in such a good way! I’ll eat just about anything when it’s covered in a Thai style peanut sauce. I absolutely love the blend of flavors and textures here with the fresh cilantro and green onions, the crisp bell peppers and cabbage, the crunchy carrots, and that incredibly simple yet addictive slightly sweet, slightly sour, slightly salty, creamy peanut sauce. This is the perfect side dish to your favorite asian chicken recipes and toss in some grilled chicken breasts and serve it up for lunch. Either way it’s going to be a win!

Thai Slaw with Peanut Dressing | Cooking Classy Thai Slaw with Peanut Dressing | Cooking Classy

Thai Slaw with Peanut Dressing

Yield: About 5 servings

Thai Slaw with Peanut Dressing

Ingredients

    Salad
  • 6 cups shredded cabbage (I used a combo of green and red, you can use the pre-cut stuff)
  • 1 cup matchstick carrots, roughly chopped
  • 1 red bell pepper, diced into matchsticks
  • 1/2 cup sliced green onions
  • 1/3 cup chopped cilantro
  • Dressing
  • 1/3 cup natural creamy peanut butter
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp rice vinegar
  • 1 1/2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1 1/2 Tbsp packed brown sugar
  • 1 1/2 tsp sesame oil
  • 1 tsp sriracha
  • 2 tsp peeled and finely minced ginger
  • 1 large clove garlic, finely minced

Directions

  • Add all salad ingredients to a a medium salad bowl and toss. In a mixing bowl whisk together all dressing ingredients until well combined (if preferred you can season with a little salt). Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately (note that you can make the salad and dressing portion ahead of time, just refrigerate both separately and add dressing when ready to serve. Also, don't add the dressing to the full portion if you don't plan to eat it all right away, just add to individual servings).
  • Recipe source: inspired by Once Upon a Chef
http://www.cookingclassy.com/thai-slaw-peanut-dressing/

Thai Slaw with Peanut Dressing | Cooking Classy

28 comments

  • Laura Dembowski: The colors in this area so pretty! I have always wanted to try peanut sauce. It sounds so yummy! May 5, 2016 at 6:31am Reply

  • Resep: It was fantastic. Families ate it all. I do not know how you come up with all these amazing recipes !!! May 5, 2016 at 10:32am Reply

    • Jaclyn: I’m so glad to hear your family loved it Resep! May 5, 2016 at 10:48am Reply

  • Liz: Thank you for the nice recipe. May 5, 2016 at 11:38am Reply

  • Stephanie @ Velez Delights: Looks deliciously amazing! :) May 5, 2016 at 12:18pm Reply

  • Janie: I just made this and it’s FANTASTIC!!!! I omitted the cilantro because it didn’t look too great at the grocery store, but other than that followed the recipe. It’s definitely going to be a new fav this summer! May 7, 2016 at 5:05pm Reply

    • Jaclyn: I’m so glad you liked it Janie, thanks for your comment! May 8, 2016 at 12:43pm Reply

  • Doris: Hello! Just found this great website and this Thai salad looks amazing and delicious! We have an Asian grocery right down the street from us —-wish I had seen this recipe yesterday when we were there————–I have to run back now and get the veggies and the ginger! May 15, 2016 at 6:17am Reply

  • Nikki Avery: I love all your recipes.Your dishes are beautiful. Thanks for sharing with all of us in the Cooking Classy World. I’m getting ready to make the Mexican Grilled Salmon Salad. Yummy Yummy May 21, 2016 at 8:42am Reply

  • Edu: great recipe May 22, 2016 at 6:41am Reply

  • Tracie: Do you have to use the Sriracha? Does it make it spicy? Picky eaters. ;) Is there something I could replace it with, or does it really need it? June 5, 2016 at 6:42pm Reply

    • Jaclyn: It would be fine to just leave it out. I hope everyone loves it! June 6, 2016 at 3:06pm Reply

      • Tracie: Can’t wait to try it! Thank you! June 6, 2016 at 6:46pm Reply

  • Anisha: Made this and added edamame for protein!! Absolutely delish recipe! Thanks for sharing. August 23, 2016 at 11:25am Reply

    • Jaclyn: Thanks Anisha! August 25, 2016 at 12:56pm Reply

  • Anne: What would be the carb/calorie count, any idea? It looks fabulous!!! Just starting to watch my intake…winter weight will be here soon if I don’t :). September 17, 2016 at 12:27am Reply

  • Carla: This is a great recipe! I threw in some mango to cut the spicy heat. Yum!!! September 27, 2016 at 10:18pm Reply

    • Jaclyn: Sounds like a delicious addition! Glad you liked it! September 27, 2016 at 11:30pm Reply

  • Kimberley Knight: The dressing seems too thick , how can I thin it out? November 2, 2016 at 7:09pm Reply

    • Jaclyn: A little water works fine. November 3, 2016 at 10:49am Reply

  • Deena: Do I have to use natural peanut butter or can I just use skippy? December 13, 2016 at 6:10pm Reply

  • Danielle: Wonderful recipe very colorful and so good all friends and family loved it. Thank you 👍 December 21, 2016 at 5:02am Reply

    • Jaclyn: Thanks for reporting back Danielle! Glad it was loved! December 22, 2016 at 1:37pm Reply

  • Beverly: I haven’t trie this as yet but sound delicious. I will be makings hiss not the ne we days so I will certainly let you know, but sure it will be delicious January 10, 2017 at 7:15pm Reply

  • Tigra: Stumbled on this recipe thanks to a pinterest search for “cabbage salad” I stuck to the basic cabbage salad and threw in whatever I had (red/savvoy cabbage, sugar snap pea, bell pepper, carrot) and doubled the dressing recipe because I did a big batch and shared it with my mom for out grab salad for the week. Well its the very next week and I’m doing it again but added cilantro had no snap peas or bell pepper but added mandarin orances and rice noodles for bulk this week. The salad is very forgiving in terms of what to throw in but the dressing is what keeps us coming back… Thank you for sharing…. February 12, 2017 at 9:18am Reply

    • Tigra: ** omitted the siracha as well and threw in a couple dashes of red pepper flakes as I don’t keep siracha on hand February 12, 2017 at 9:19am Reply

    • Jaclyn: Thanks Tigra! February 14, 2017 at 1:50pm Reply

  • Bakula patel: Today I read this receipe. it sound yamme
    I would try tomorrow.thank you for nice and cool salafs receipe March 14, 2017 at 10:26am Reply

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