Thai Slaw with Peanut Dressing


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 | Cooking Classy


Thai Slaw with Peanut Dressing

4.89 from 9 votes

Yield: About 5 servings



  • 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


  • 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


  1. 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).
  2. Recipe source: inspired by Once Upon a Chef

Thai Slaw with Peanut Dressing | Cooking Classy


  • 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

  • Stacy: This may be the most delicious recipe I’ve tried on pinterest! Compliments to the chef and thanks for the hit! Everyone loved it…..may even replace my Taco salad April 4, 2017 at 3:10pm Reply

    • Jaclyn: Thanks for the kind words Stacy! April 18, 2017 at 1:13pm Reply

  • Janet B: This salad is out of this world good! Flavors of the dressing are perfect. Five star crunchy goodness. Will be making again. April 28, 2017 at 11:37am Reply

    • Jaclyn: Thanks for the great review Janet! May 2, 2017 at 10:41am Reply

  • Esther P: Allergy to sesame, any suggestions for substitutions???
    Thanks May 2, 2017 at 2:05pm Reply

  • nancy young: Looks delicious and will make it tomorrow but am wondering what the little black seeds shown in the photo are.
    Thanks. May 6, 2017 at 12:21pm Reply

    • Maripat: I believe those are a variety of sesame seed. June 15, 2017 at 10:01am Reply

  • Susan: This was really wonderful on hot and humid day. I think I can use any veggie next time. Right now we have zucchini and cucumber in the garden and I think they both would be good. The dressing was out of this word.

    So easy to make. July 11, 2017 at 1:24pm Reply

  • Jeanne L: Delicious. I followed pretty close but some of my dressings measurements might have been off. So, I used both sriracha and garlic chili paste. Also, I used crunchy peanut butter and those peanuts gave another layer of crunch. Addictive and tangy! August 11, 2017 at 1:40pm Reply

  • Katarina: Loved it, thank you October 13, 2017 at 5:47am Reply

  • Teresa: Made this for dinner last night along with chicken pot stickers. Super yummy. Will make it again. Also plenty leftover to eat with tonight’s dinner. November 10, 2017 at 10:18am Reply

    • Jaclyn: So glad it was enjoyed Teresa! November 13, 2017 at 2:48pm Reply

  • Susan: I’ve made this for the fourth time now, it is AMAZING!!!! Thanks so much for the recipe! November 17, 2017 at 5:54pm Reply

    • Jaclyn: You’re welcome! Glad you loved it! November 21, 2017 at 11:39am Reply

  • Toni: Did you toast the sesame seeds you sprinkled over the salad? January 15, 2018 at 5:55am Reply

  • Hilda Sterner: I made this tonight to along some satay elk and pot stickers. I didn’t have all the salad ingredients so I improvised. I used brussell sprouts instead of the cabbage and added some serranos instead of the red peppers. The sauce was delicious. Thanks for a great recipe. I’m definitely bookmarking/pinning this one! February 5, 2018 at 9:15pm Reply

  • Dena: We like a little more spice so I put in extra Sriracha and shredded chicken. Definitely a make again. February 16, 2018 at 10:31pm Reply

  • NT: Amazing. Everybody loved it. May 6, 2018 at 3:38pm Reply

    • Jaclyn: So glad to hear it! May 9, 2018 at 9:36am Reply

  • Jenn: we make cabbage salad all the time, and actually even if you dress it, it is good for a couple days, you just may have to pour the extra liquid that the vegetables let off. This recipe is great though! This will be a new staple salad in our house. May 7, 2018 at 2:39pm Reply

    • Jaclyn: Thanks for leaving feedback Jenn! May 9, 2018 at 9:25am Reply

  • NanaB: Simply delish!! My family no longer asks for mayo coleslaw May 8, 2018 at 3:53pm Reply

  • CP: This may be six servings but it is so delicious we ate almost all of it in one meal! Will use this sauce on some other dishes as well. May 8, 2018 at 4:48pm Reply

    • Jaclyn: Glad you enjoyed it!! May 9, 2018 at 9:22am Reply

  • Joy North: Excellent! A new family favorite! May 14, 2018 at 10:20am Reply

    • Jaclyn: Thanks for leaving a comment! May 15, 2018 at 11:20am Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d