Thai Slaw with Peanut Dressing

05.05.2016

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

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Thai Slaw with Peanut Dressing

4.93 from 13 votes

A delicious Thai inspired slaw salad made with crisp shredded cabbage, carrots, and bell pepper. It's tossed with a flavorful, creamy peanut dressing and served cold.

Course: Salad
Cuisine: Thai
Keyword: Asian Salad, Peanut Dressing
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 169 kcal
Author: Jaclyn

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

Instructions

  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 needed you can season with a little salt). 

  2. Pour dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately.

  3. Recipe source: inspired by Once Upon a Chef

Recipe Notes

  • 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.
Nutrition Facts
Thai Slaw with Peanut Dressing
Amount Per Serving
Calories 169 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Sodium 369mg 15%
Potassium 365mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 14g
Protein 3g 6%
Vitamin A 91.1%
Vitamin C 75.9%
Calcium 5.1%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.

65 comments

  • Janet B: I made this exactly as recipe states and it was delicious. It has wonderful flavors and crunch. Five stars. September 28, 2018 at 9:37am Reply

  • Phyllis: Excellent salad! We will definitely make again. A great complement to Asian grilled pork chops. I made some slight changes: used almond butter, only 1 T. honey and 1 T. coconut sugar instead of brown sugar. That was plenty sweet for us. September 24, 2018 at 5:37pm Reply

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