Thai Coleslaw In Peanut Sauce is a unique twist on good ol’ coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!
Do you enjoy coleslaw? We do, and love it… especially in the heat of summer! Coleslaw is easy to prepare, and it’s a wonderful side dish to prepare for a variety of meals or gatherings. This recipe is unique in that the coleslaw is covered in a delicious, flavor-packed Thai peanut dressing! The peanut sauce is the star of this salad and it makes the coleslaw taste absolutely delicious!
It’s easy to make because the peanut dressing only takes a couple minutes to mix together, and the remaining prep is simply cutting veggies for the coleslaw. If you REALLY want to make this dish quickly, you can always purchase pre-made coleslaw bags at the grocery store. That way you will only have to do a small amount of chopping! Do whatever works best for you and your schedule.
Once done, this side dish will make approximately six, one cup servings. The peanut sauce is added right before serving, so if you want to save half of the coleslaw for another meal, simply leave half the sauce off half the salad until you’re ready to serve it again. Keep any leftover salad and peanut sauce covered and refrigerated separately.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Peanut Sauce
Place all the ingredients for the peanut sauce in a medium bowl. The ingredients are peanut butter, lime juice, rice vinegar, soy sauce, honey, brown sugar, sriracha, sesame oil, ginger and garlic. Whisk or stir these ingredients together until they are fully combined.
Please Note: If you’re using regular creamy peanut butter, the sauce will be just a bit thicker than if you’re using all natural peanut butter. When done, set the peanut sauce aside.
Prepping The Coleslaw
Remove seeds from, then slice the red bell pepper into very thin matchstick shapes. Slice the carrots in the same way, but then give them a rough chop. You will also need to shred the cabbage, slice the green onions and chop the cilantro for the coleslaw. You can use a combination of green and red cabbage or just green cabbage (that’s how I make it).
If using bagged coleslaw mix, remember to add the bell pepper, cilantro and green onions to the pre-mixed six cups of coleslaw.
Mix The Coleslaw Salad Together
Place all of the salad ingredients into a medium sized serving bowl, and then toss, to combine all ingredients. This is the coleslaw part of the dish. Cover and refrigerate the coleslaw until you are ready to serve, because you want it to be very cold.
DO NOT add the peanut sauce until just before serving! Thai Coleslaw In Peanut Sauce is best when tossed with the sauce right before serving, because it helps keeps the cabbage crisp!
Serving The Thai Coleslaw In Peanut Sauce
When ready to serve, toss the coleslaw with the peanut sauce to combine. Sprinkle chopped peanuts on top of the Thai coleslaw in peanut sauce, and serve! The chopped peanuts on top really add nice flavor and extra crunch to the salad.
I hope you enjoy this delicious side dish, as much as I do! Thank you for stopping by, and please come back again soon for more recipes! Take care, and have a great day.
Looking For More COLESLAW Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several coleslaw recipes for you to enjoy, including:
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Original recipe source: Jaclyn, at https://www.cookingclassy.com/thai-slaw-peanut-dressing/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Thai Coleslaw In Peanut Sauce is a unique twist on good ol' coleslaw! This cold, crunchy side salad is easy to make, and it tastes GREAT!
- 6 cups shredded cabbage (green or red/green combo) bagged or hand-shredded
- 1 medium red bell pepper cut into thin matchsticks
- 1 cup carrots (measure after cutting) cut in thin matchsticks, then chopped
- ½ cup sliced green onions
- ⅓ cup cilantro (measure after chopping) chopped
- ⅓ cup natural creamy peanut butter can substitute regular creamy PB
- 2 Tablespoons fresh lime juice
- 2 Tablespoons honey
- 1½ Tablespoons low sodium soy sauce
- 1½ Tablespoons rice vinegar
- 1½ Tablespoons packed brown sugar
- 2 teaspoons minced ginger peeled, finely minced
- 1 teaspoon sriracha
- 1½ teaspoons sesame oil
- 1 large clove garlic peeled, finely minced
- 15 peanuts (approx. 4 teaspoons) rough chopped (regular or dry-roasted)
Place peanut sauce ingredients in medium bowl. Whisk or stir until fully combined. Note: If using regular creamy peanut butter, sauce will be thicker than if using all natural peanut butter. When done, set sauce aside.
Remove seeds from, then slice red bell pepper into very thin matchstick shapes. Slice carrots the same way, but then give them a rough chop. Shred cabbage, slice green onions and chop cilantro. NOTE: If using bagged coleslaw mix, add bell pepper, cilantro and green onions to pre-mixed 6 cups of coleslaw.
Place salad ingredients into medium serving bowl, and toss, to combine. Cover and refrigerate coleslaw until ready to serve, because you want it very cold. NOTE: DO NOT add peanut sauce until right before serving (helps keep cabbage crisp)!
When ready to serve, toss coleslaw with peanut sauce to combine. Sprinkle chopped peanuts on top, and serve! Enjoy!
Here’s one more to pin on your Pinterest boards!