This Thai-Inspired Peanut Superfood Slaw Recipe 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 occasionally add shredded chicken or shelled edamame. If you love this recipe, 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; sub low-sodium soy sauce if desired)
- 1/4 cup apple cider vinegar
- 2 tablespoons raw honey (sub white sugar if desired)
- 1 teaspoon toasted sesame oil
- 2 tablespoons creamy organic peanut butter (or almond butter or sun butter)
- 1 clove garlic, peeled
- 1-inch knob fresh ginger, peeled & roughly chopped
- 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 all of the dressing ingredients together over low heat in a small saucepan until well emulsified.
- Wash and prepare all produce. You can shred the cabbage on a hand-help mandoline (my preference), 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 for 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