Thai Peanut Slaw

Thai Peanut Slaw

I promise I’ll back off the Thai train for those who don’t like Thai food (although you are craaazy), but this was too good not to share. I also served this at my Thai Supper Club last week and you know it’s always a good sign when you get an email the next day asking for the recipe :)… so I see it as my duty to share with you all as well! I made a few modifications to the one I served last  that I think make it even better. This is such a great crisp and flavorful salad. I had some leftovers for the next day and they were just as good, if not better!

Thai Peanut Slaw
Prep time
Cook time
Total time
Serves: 4
  • Dressing
  • 1 Granny Smith apple, cored, peeled & chopped
  • 1-1/2 Tbsp soy sauce (use Tamari for gluten free version)
  • 1 Tbsp sesame oil
  • 1 Tbsp white rice vinegar
  • 2 Tbsp regular creamy peanut butter
  • 1 Tbsp water
  • ¼ tsp garlic powder
  • ⅛ tsp ground cayenne pepper (optional; omit if you don’t want it spicy)
  • Slaw
  • 3 cups shredded cabbage + 2 cups chopped spinach (or one 16-oz bag cole slaw mix)
  • ½ red bell pepper, thinly sliced
  • 2 green onions, thinly sliced (white and green parts)
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp chopped fresh mint
  • ¼ cup chopped fresh basil
  • 1 cup raw green peas, fresh or frozen
  • ½ cup roasted peanuts, coarsely chopped
  • ½ lime
  1. Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce.
  2. In large bowl, toss together slaw ingredients (except the lime) and dressing. Cover and refrigerate for at least 1 hour and up to 3 days.
  3. Prior to serving squeeze with lime and mix well.

Photo and recipe inspiration: The Yummy Life

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