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!
Course Salad
Cuisine Thai
Prep 20 minutes
Chilling time 1 hour
Total 20 minutes
Servings 10 servings
Calories 108 kcal
Author Michelle


For the Dressing:

  • 1 Granny Smith apple peeled, cored & chopped
  • 2 tablespoons creamy peanut butter
  • tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • ¼ teaspoon garlic powder
  • 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
US Customary - Metric


  1. Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
  2. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Thai Peanut Cabbage Slaw
Amount Per Serving
Calories 108 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 205mg9%
Potassium 222mg6%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 4g8%
Vitamin A 425IU9%
Vitamin C 27.8mg34%
Calcium 32mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.