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)
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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.
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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.
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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)!
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When ready to serve, toss coleslaw with peanut sauce to combine. Sprinkle chopped peanuts on top, and serve! Enjoy!