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Recipes

Thai Peanut Superfood Slaw Recipe – A.MA.ZING!

Thai Peanut Superfood Slaw

Who doesn’t love a good slaw? I personally don’t care for mayo-based traditional coleslaw, but I love a shredded cabbage slaw-style salad any day of the week.

I used 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.

The bright rainbow of veggies here cover 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.)

And the sauce…

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.

Here’s a quick video to show you how to shred cabbage with a knife.

Thai Peanut Superfood Slaw Recipe

Thai Peanut Superfood Slaw Recipe - A.MA.ZING!
 
Prep time:
Total time:
 
Author:
Yield: 8 servings
Ingredients


  • For the slaw:
  • 4 cups shredded cabbage (any variety you like)
  • 2 carrots, peeled & julienned or shredded (about 1 cup)
  • 1 red bell pepper, thinly sliced (about ½ cup)
  • 6 scallions (aka green onions), root end and 2 inches of green top removed, finely chopped
  • ½ cup peas (fresh or frozen defrosted in room temp water)
  • ½ cup rough chopped fresh cilantro

    For the sauce:
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons organic tamari (gluten-free soy sauce)
  • ¼ 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 & rough chopped
  • Optional: hot sauce or a small fresh jalapeno for heat
Instructions
  1. Put all of the ingredients for the sauce 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).
  3. Store in an airtight glass container in the refrigerator up to 3 days. The cabbage will give off water the longer it’s stored, so the fresher the better.

 

 

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  1. Lisa Hermes

    September 11th, 2013 at 5:23 pm

    Yummy! I cannot wait to make this salad.

  2. Elizabeth Rider

    September 11th, 2013 at 5:30 pm

    Let us know how it turns out.

  3. Lisa Hermes

    September 25th, 2013 at 4:21 pm

    I made this recipe last night, and it is now officially one of my new favorites. I cannot wait to whip it up for others. Scrumptious!

  4. Claire Desat

    September 11th, 2013 at 11:07 pm

    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 🙂

  5. amygotaylor

    September 24th, 2013 at 6:12 pm

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

  6. paleofitnessmama

    May 3rd, 2014 at 9:48 am

    Can’t wait to try this! 🙂

  7. Elizabeth Rider

    May 7th, 2014 at 9:04 am

    Let us know how it comes out!

  8. Terrenae

    May 23rd, 2014 at 11:49 pm

    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.

  9. Danielle

    August 6th, 2014 at 7:24 am

    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

  10. Elizabeth Rider

    August 6th, 2014 at 8:27 am

    So glad! 🙂

  11. Elizabeth Resnick

    September 27th, 2014 at 8:37 am

    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. Jenny Berrigan

    October 26th, 2014 at 10:08 am

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

  13. scott

    April 25th, 2016 at 1:07 pm

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

  14. Jamie Allison LaNeave

    July 13th, 2016 at 7:26 pm

    Amazing!

  15. Carol Rissi

    January 30th, 2018 at 12:22 pm

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

  16. Londa

    March 18th, 2018 at 12:20 am

    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! ❤️

  17. Elizabeth Rider

    March 29th, 2018 at 4:10 pm

    Londa, the entire team here over at Elizabeth Rider is sending you healing energy and love. ~Elizabeth

  18. Colleen Nelson

    March 22nd, 2019 at 10:33 pm

    Just delicious, couldn’t stop eating it!

  19. Elizabeth Rider

    March 23rd, 2019 at 7:48 pm

    Hi Colleen, so glad to hear it! I love this one, too. ~E

  20. Patricia

    March 23rd, 2019 at 11:05 pm

    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.

  21. Elizabeth Rider

    March 24th, 2019 at 7:08 pm

    Patricia, glad to hear it! ~E

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