This Thai-inspired slaw recipe is loaded with flavor and extra nutritious. Make extra peanut dressing, you’re going to want it.

This Thai Peanut Slaw Recipe is so over-the-top good, that one of the readers in our community commented:

“Oh my!!! I just made this slaw recipe and it would have to honestly be the tastiest salad I have had. The dressing is unbelievable—I have to now make a second bowl as I have managed to demolish the first one!”

Yes, it’s that good.

There’s something about the creamy dressing with the punch of garlic and ginger mixed with the crisp cabbage and veggies that makes this slaw recipe one of those dishes that you can’t stop eating. I am not Thai in heritage and want to mention that this recipe is inspired by salads I’ve had at restaurants! I used ingredients that commonly show up in Thai restaurants here in the US.

Here’s what goes into it: 4 cups of shredded cabbage, 2 carrots, a red bell pepper, 6 scallions, 1/2 cup each of peas and cilantro, and a peanut dressing made with peanut butter, tamari, apple cider vinegar, honey, olive oil, toasted sesame oil, garlic and fresh ginger. Blend the dressing until smooth, toss it with the veggies, and you have 8 servings in about 15 minutes.

Thai-Inspired Peanut Slaw Recipe Ingredients:

Peanut Butter (or Almond Butter)

I use organic peanut butter here but almond butter tastes delicious in this recipe too. Peanut butter has a bad rap in the health community for a couple of reasons: 1) it’s usually loaded with sugar, and 2) peanuts aren’t huge superfood superstars when compared to almonds and other nuts*.

(*Peanuts aren’t nuts, they’re legumes. That’s a post for another day.)

For those reasons, it’s VERY important to only buy organic & unsweetened peanut butter to ensure you are getting high-quality food. Read the ingredient label, it should only say organic peanuts. A little organic peanut butter every now and again is a great addition to a healthy eating plan for those who don’t have nut allergies.

The reason I chose peanut butter today is because I like to vary the foods we eat. With the popularity of almond butter, almond milk, almond flour, and all other things almond in the past few years, I thought a break from almonds might be good for some people. It’s not that I don’t love almonds, I just needed some variety this week. If you haven’t been on the almond bandwagon and want to use almond butter or sun butter here, then please do.

Shredded Cabbage

This is a slaw, after all! Cabbage is one of the most overlooked vegetables in the produce section. It’s a good source of vitamin C, vitamin K and fiber, and when prepared correctly it has a fantastic texture.

To shred cabbage by hand, cut it in half down the center of the core, then cut each of the halves again down the center of the core so you have quarters. Take each quarter on its side and cut the core out on the diagonal. Then (slowly and patiently) thinly slice the cabbage into shreds. Or, to make this super easy, grab a package of pre-shredded cabbage in the lettuce section of your grocery store—it often comes with the cabbage and carrot already shredded.

Carrots

Carrots are nutritional powerhouses loaded with vitamin A, vitamin C, fiber, and hydration. Plus, they add a pretty orange color and delicious flavor to your slaw.

Red Bell Peppers

The bright rainbow of veggies in this slaw recipe makes it as pretty as it is good for you. Red bell peppers are perfect for color, flavor, and crunch here. Green peppers are too bitter for me in this recipe, but yellow or orange would also be great. But this is your slaw! Leave them out if you don’t care for peppers.

Cilantro

And don’t forget the cilantro, unless you’re someone who has the gene that makes cilantro taste like soap. If you don’t care for cilantro, just leave it out.

Peanut Dressing Recipe Notes

This peanut dressing is addictive! You can substitute the peanut butter with almond butter or sun butter (sunflower seed butter) one-for-one and it’s still fantastic.

Raw apple cider vinegar adds the perfect amount of tang, while fresh ginger and fresh garlic punch up the flavor volume.

To make the peanut dressing, simply add all of the dressing ingredients to a food processor or blender and blend until smooth. If you don’t have a food processor or blender, finely chop or grate the garlic and ginger, then whisk all of the dressing ingredients together in a small saucepan over low heat until it’s well-emulsified. Let cool before adding to the slaw. The heat is simply to help you whisk it together; no need to heat anything if you make this in a food processor or blender.

I eat this salad plain as a light lunch; you can easily add hemp seeds, shelled edamame, or leftover chicken for protein. We really like it with shredded chicken, you can find my Crockpot Shredded Chicken here and my Instant Pot Shredded Chicken here.

Enjoy!

Thai Peanut Slaw FAQs

Can I use a bag of coleslaw mix?

Absolutely, and it makes this slaw super easy. A 12-ounce bag of pre-shredded cabbage (often with carrots already in it) takes the place of the 4 cups of shredded cabbage.

Can you make Thai peanut slaw ahead of time?

It keeps in an airtight glass container in the fridge for up to 3 days, but the cabbage gives off water the longer it sits, so it’s best fresh. If you’re prepping ahead, keep the dressing and veggies in separate containers and toss them together right before serving.

How do I turn it into a meal?

Add protein. Shredded chicken is our favorite, and hemp seeds or shelled edamame keep it vegetarian. It’s also great next to my Thai Peanut Noodles or Cauliflower Fried Rice.

Can I make the dressing without peanut butter?

Swap in almond butter or sun butter one-for-one. Sun butter makes it nut-free, and it’s still delicious. If you love this dressing, you’ll want my Thai Peanut Sauce too.

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