This Thai Peanut Superfood Slaw recipe is so over-the-top good, that one the readers in our community commented:
“Oh my!!! I just made [Thai Peanut Superfood Slaw] 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 make this slaw one of those dishes that you can’t stop eating.
Thai Peanut Superfood Slaw Ingredient Notes
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 few reasons, 1) it’s usually loaded with sugar, 2) peanuts aren’t huge superfood superstars when compared to almonds and other nuts*, and 3) peanuts stored in mass quantities grow mold very easily.
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.
(*Peanuts aren’t nuts, they’re legumes. That’s a post for another day.)
The reason I chose peanut butter today because it’s so (SO!) important to vary the foods we eat so our immune systems don’t become intolerant to certain foods. 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 some people good. It’s not that I don’t love almonds, I just needed some variety this week. (And, if you haven’t been on the almond bandwagon and want to use almond butter here, then please do.)
On to the veggies…
Cabbage is one of the most over-looked nutrient-dense superfood superstars in the produce section. It’s PACKED with vitamins, minerals, antioxidants & fiber, and when prepared correctly is really 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.
The bright rainbow of veggies in Thai Peanut Superfood Slaw covers the spectrum of health to deliver a huge dose of antioxidants and good stuff your body craves. And don’t forget the cilantro. Cilantro is a powerful chelator, meaning it grabs onto heavy metals in your digestive system and pulls them right out (a good thing, trust me.)
Thai Peanut Superfood Slaw Dressing Notes
Raw apple cider vinegar is highly alkalizing to the body, while fresh ginger and fresh garlic are two of nature’s most powerful superfoods. Both have huge antiseptic, antimicrobial, and other healing properties.
I eat this salad plain as a light lunch; you can easily add hemp seeds, edamame, or organic chicken for protein.
This Thai Peanut Superfood Slaw is a long-time reader favorite. It’s bursting with flavor and packed with nutrition. Use it as a light lunch, a side dish, or add your favorite protein of choice to turn it into a meal. We like it with shredded chicken and/or shelled edamame. If you love it, please leave a star rating in the comments below to help other readers in our community.
For the slaw:
4 cups shredded cabbage (any variety you like, OR, one 12-ounce bag of pre-shredded cabbage
2 carrots, peeled & julienned or shredded (about 1 cup)
1 red bell pepper, thinly sliced (about 1/2 cup)
6 scallions (aka green onions), root end and 2 inches of green top removed, finely chopped
1/2 cup peas (fresh or frozen defrosted in room temp water)
Optional: hot sauce or a small fresh jalapeno for heat
Put all of the ingredients for the dressing in a high-speed blender (like a Vitamix) and blend until smooth, about 30 seconds. Alternatively, you can finely chop the garlic and ginger and whisk by hand.
Wash and prepare all produce. You can shred by hand with a sharp knife or use the shredding blade in a food processor. The veggie measurements are pretty flexible; adjust to your preference, what you might have on hand, and what’s a good price at the store (e.g. yellow vs red bell pepper). The peas are optional—I really like them here but if you don’t care for peas just leave them out.
Store in an airtight glass container in the refrigerator up to 3 days. The cabbage will give off some water the longer it’s stored, so the fresher the better.
Keywords: Thai Peanut Slaw, Asian Slaw, Peanut Slaw Recipe