Thai Peanut Cabbage Slaw
I have a confession that’s probably not going to be terribly surprising given the collection of recipes that you’ll find on this site. I find main dishes to be terribly overrated. I would much rather create a meal out of appetizers, side dishes and dessert than waste precious stomach space filling up on one big item. As a result, I love collecting not only dessert recipes, but easy appetizers, snacks and side dishes as well. When I saw a friend of mine post something on Facebook about a Thai peanut slaw a few months ago, I couldn’t wait to get the recipe from her. Based on how much I love Chinese coleslaw, I knew it would be right up my alley. It turned out to be a big hit, and something I already can’t wait to make again.
The Chinese coleslaw is always a fan favorite at family get togethers, and I imagine that this Thai riff on coleslaw would be no different. I love the combination of ingredients and the sesame, soy, apple and peanut butter dressing. The flavors are just so fantastic together. There is a small amount of cayenne pepper in the dressing that gives it just a tiny kick, but you can easily omit it if you don’t like kicks or spice. In addition, you can add some cooked, shredded chicken to the mixture for a fabulous main dish as-is, or as a wrap. I’m thinking of doing that for some easy lunches throughout the week.
This is a perfect side dish for cookouts, so if you’re hosting one or going to one for Labor Day weekend, definitely put this on your list! If you save extra for me, you can have my hamburger 😉
One year ago: DIY: Homemade Yellow Cake Batter Mix
Two years ago: Garden Zucchini Pizza Casserole
Three years ago: Monkey Bread
Four years ago: Fontina-Stuffed, Bacon-Wrapped Dates
Five years ago: Strawberry Pretzel Salad
Thai Peanut Cabbage Slaw
An easy recipe for a delicious Thai-inspired cole slaw side dish. Throw in some shredded chicken to make it a main dish or filling for a wrap!
For the Dressing:
- 1 Granny Smith apple, peeled, cored & chopped
- 2 tablespoons creamy peanut butter
- 1½ tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
For the Coleslaw:
- 16 ounce bag cole slaw mix (or 5 cups shredded cabbage)
- ½ red bell pepper, thinly sliced and cut into 1-inch pieces
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 cup green peas, fresh or frozen
- ½ cup roasted salted peanuts, coarsely chopped
- Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
- In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.