A simple, delicious, and nutritious Thai style slaw that has the perfect crunch. Creamy peanut dressing, fresh lime juice, and fresh cilantro bring the Thai flavours in.
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This slaw is so fresh and delicious! It's full of nutritious veggies and finished off with a "to-die-for" peanut dressing that you will want to pour over everything! I mean everything!
It keeps in the refrigerator for days too. It does start to lose some crunch as time goes on but is still just as delicious as the day you make it. This makes it great for meal prepping for lunches or a side dish for dinner.
Ingredients and Substitutions
- Edamame beans - I used frozen and then steamed them for about 5 or 6 minutes. You can substitute any beans like black beans, chickpeas etc....or leave out the beans altogether!
- Cabbage - I used Savoy, just for fun! You can use regular green cabbage or red cabbage, or a combination of both. Heck, you could even use a store-bought bag of coleslaw mix...why not?!
- Bell pepper - Red, yellow or orange. You can use green but it really steers away from the "Thai" flavours.
- Snow Peas - No need to steam these. Just thinly slice and away you go! You can also use Snap Peas or toss in some fresh green peas.
- Green onions
- Fresh cilantro
- Chopped roasted peanuts
- Fresh limes (for garnish)
- Fresh lime juice
- Soy sauce or tamari
- Peanut butter - All natural. You can use crunchy if you like. If you can't have peanuts try cashew butter or sunflower butter or peanut-free peanut butter for a nut-free substitute.
- Avocado or olive oil
- Brown sugar
- Crushed red pepper flakes
- Water to thin the dressing
How to make it
- Prepare the dressing by combining all the ingredients in a bowl, blender or food processor. Add more water, if necessary, to thin to a consistency that makes it easily stirred into the vegetables.
- Steam or blanch the edamame beans until tender (follow package directions) then run under cold water to stop the cooking.
- Thinly slice all the vegetables using a sharp knife or a mandolin. For this recipe, I used my knife for everything but the carrots. I shredded my carrots with one of my favourite (and cheapest!) kitchen gadgets. Check out this Julienne Peeler. My Japanese Mandoline Slicer has a blade to do this but for times when I only need to do one carrot or one zucchini, this is perfect. You can also just grate your carrots.
- Chop the cilantro and peanuts.
- Toss everything in a bowl except the peanuts. Add the dressing and mix thoroughly.
- Add the peanuts just before serving so they retain their crunch. Garnish with fresh lime wedges if desired.
How to store it
This salad keeps in the refrigerator for up to one week. Keep the chopped peanuts separately for optimum crunch!
If you are making it ahead, mix the dressing in about an hour or so before serving.
For The Livy Method
If you are following The Livy Method this salad makes a perfect lunch or dinner. The amount of veggies and protein is well balanced and the cabbage works as both a vegetable and a leafy green. If you want to bump up the protein for dinner you can top it with some roasted or grilled chicken or shrimp!
Other recipes you might like to try
- BRUSSELS SPROUTS, BACON AND APPLE SLAW
- EASY SHRIMP STIR FRY WITH PAD THAI SAUCE
- CUMIN AND LIME COLESLAW
Thai Style Slaw With Peanut Dressing
- 1 cup edamame beans, steamed
- 4 cups (½ a head) savoy cabbage, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup snow peas, thinly sliced
- 1 medium-large carrot, shredded
- 2 green onions, thinly sliced
- ½ cup cilantro, chopped
- ½ cup chopped peanuts, for garnish
- lime wedges, for garnish
- 2 cloves garlic, minced
- 4 tablespoon fresh squeezed lime juice
- 3 tablespoon soy sauce
- ½ cup peanut butter, all natural
- 2 teaspoon avocado or olive oil
- 2 teaspoon brown sugar
- ¼ teaspoon crushed pepper flakes
- 4 tablespoon water, or more
For the dressing
- In a bowl, food processor, or blender, mix together all ingredients. Add more water if necessary to thin. The amount of water will depend on the consistency of your peanut butter. Set aside.
For the salad
- Steam or blanch edamame beans for 5 minutes or until tender. Drain and run under cold water to cool after cooking.
- Chop peanuts and set aside for garnish.
- Slice all the vegetables using a sharp knife or mandoline. Chop cilantro. Toss everything together in a large bowl.
- Add dressing and toss to combine well.
- Serve garnished with chopped peanuts and lime wedges.
- Store covered, in the refrigerator for up to one week. The salad will wilt as it sits but still remains crunchy and delicious!
- Substitute savoy cabbage for regular green cabbage or red cabbage or a combination of both.