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Thai Peanut Superfood Slaw Recipe

Thai Peanut Superfood Slaw

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.

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Thai Peanut Superfood Slaw

Thai Peanut Superfood Slaw Recipe

  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Total Time: 10 mins
  • Yield: 8 servings 1x
  • Category: Salad
  • Method: Chop, Mix
  • Cuisine: Thai


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)
  • 1/2 cup rough chopped fresh cilantro

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons organic tamari (gluten-free soy sauce)
  • 1/4 cup raw apple cider vinegar
  • 2 tablespoons raw honey (local if possible)
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons creamy organic peanut butter (or almond butter)
  • 1 clove garlic, peeled
  • 1-inch knob fresh ginger, peeled & roughly chopped
  • Optional: hot sauce or a small fresh jalapeno for heat


  1. 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.
  2. 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.
  3. 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


More Recipes You’ll Love:

Incredible Broccoli Slaw (in 5 Minutes!)

Homemade Coleslaw Dressing (Vegan or Not)

Easy Thai Peanut Noodles with Veggies


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Add A Comment

  1. Cindy says:

    Delicious and so easy! Sauce was so flavorful. Loved it!

  2. Cindy says:

    Delicious! Was perfect for our picnic!

  3. looks good. will definitely try this recipe.. thanks

  4. Patricia says:

    I came across your site in search of a healthy dressing recipe for a bag of slaw I had on hand. It was amazing! I look forward to trying more of your recipes.

  5. Colleen Nelson says:

    Just delicious, couldn’t stop eating it!

  6. Londa says:

    36 yo, six kids, one being five months old, diagnosed with stage three breast cancer in February.

    We are taking a holistic approach and I’ve had to radically change my diet–life.

    I made this recipe tonight and it is soooo good. Thank you so much for your site Elizabeth. I’ve been a fan for a while but now your recipes are a go to for me! ❤️

  7. Carol Rissi says:

    I knew I would love this recipe just by reading the ingredients. It was an explosion of flavors.
    Very delicious!!!

  8. Jamie Allison LaNeave says:


  9. scott says:

    lovely recipe, the dressing in particular. thanks for taking the time to pull it together.

  10. Jenny Berrigan says:

    great recipe! yummy and healthy! thank you for sharing!

  11. Elizabeth Resnick says:

    Finally had a chance to make this, and will be making it again frequently. I love salads and slaws, and this is a new fave. I left out the peas since I didn’t have any and I’m not a big fan. Dressing is amazing and could be used on many things.

  12. Danielle says:

    Oh my !!! I have just made this 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 !
    Thank you so much

  13. Terrenae says:

    I just made this. It’s amazing! I love all the colors from the fresh ingredients and the sauce smells, and tastes incredible. I’m thinking of making another batch as a vinaigrette for salads. Any suggested changes for that? I ended up adding a large piece of jalapeño. Can’t wait to see how it tastes after marinating over night.

  14. Can’t wait to try this! 🙂

  15. amygotaylor says:

    You promised a new favorite and ABSOLUTELY delivered! Love it! Thank you.

  16. Claire Desat says:

    I love Coleslaw but agree, not so crazy about mayonnaise unless its homemade. My family love Asian dishes so this sounds great. Thanks for sharing 🙂

  17. Lisa Hermes says:

    Yummy! I cannot wait to make this salad.

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