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.
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
For a complete list of ingredients and quantities see the recipe card below.
- 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.
- 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.
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.
Storage
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.
Other recipes you might like
- BRUSSELS SPROUTS, BACON AND APPLE SLAW
- EASY SHRIMP STIR FRY WITH PAD THAI SAUCE
- CUMIN AND LIME COLESLAW
- THAI COCONUT CHICKEN SOUP
📖 Recipe
Thai Style Slaw With Peanut Dressing
A crunchy and delicious Thai style slaw. It's easy to prepare and keeps for days in the fridge!
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Servings: 6 servings
Calories: 301kcal
Ingredients
- 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
Peanut Dressing
- 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
Instructions
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.
Notes
- Store covered, in the refrigerator for up to one week. The salad will wilt as it sits but still remains crunchy and delicious! Dressing can be stored in the refrigerator for 2 weeks.
- Substitute savoy cabbage for regular green cabbage or red cabbage or a combination of both.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 21g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 574mg | Potassium: 539mg | Fiber: 7g | Sugar: 8g
Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!
Krystyna Recoskie says
Love this recipe so much. So fresh and delish.
Andrea says
I'm so happy to hear that! Thanks so much for commenting Krys!
Franca says
Oh my goodness!!! I made this salad for dinner tonight and we absolutely loved it. I added some roasted chicken breast to add some more protein. We cannot wait until lunch time tomorrow to have some more. It is colourful, delicious, and nutritious. This one is a keeper. Thank you for a great recipe.
Andrea says
I'm so happy you enjoyed it and thank you for the lovely comment! Chicken is such a great addition!
Jodie says
So good! So easy and lasts for days in the fridge. I make a double batch on Sunday and then lunch is prepped for the week
Terry C. says
Hi Andrea!
Love this salad and especially the dressing! Would like to make batch of just the dressing but wondering how long it stays good and how to store it? Fridge or pantry? Thanks!
Andrea says
Hi Terry! The dressing will keep for up to 2 weeks in the refrigerator. I'm so happy you enjoyed the salad!
Terry C. says
Thanks Andrea-I’m loving your recipes! Have made homemade egg bites, Salmon teriyaki bake and sausage bean and arugula soup to name a few. Keep them coming!
Andrea says
Will do! I'm so happy you are enjoying them Terry!
Susan Ritter says
Perfect balance of freshness and peanut. I have tried many times for the flavor I found in this dressing. Thank you.
Andrea says
I'm so happy you have found your perfect peanut dressing! Thank you for commenting!
Kim Hopkins says
This is SO delicious, Andrea. The second time I made it I used bagged broccoli slaw, sliced peppers. I added lime zest and used chili garlic paste in the dressing. My new favourite ❤️
Andrea says
That's a great hack to make it even faster! So happy you are enjoying the slaw! Thanks for commenting
Terri says
OMG! Just made this, it is so amazing! I didn't have the edamame, so I just added a little shredded chicken on top, so good! Going to put it in a collard green wrap tomorrow. thanks for always being my foodie inspiration😁🥰
Andrea says
Hi Terri!
So happy you enjoyed it! What a great idea to put it in a collard wrap!
Lyne Bourget says
Sooooo yummy. Also used the sauce in a stir fry.
Andrea says
So happy to hear! Thanks for your comment Lyne!
Annie says
Very tasty!
Katy says
So good. I added shrimp and tossed it in. I used regular green cabbage because my store did not have Savoy. I also did not have red pepper flakes so substituted some fresh chili paste I found in my cupboard. I wish I had made double portion of dressing so I could use it for dipping sauce for chicken or shrimp (or to eat with a spoon).
Elizabeth says
Love the recipes I have tried several and really enjoyed
The preparation ❤️
Ann Holyk de Winter says
Looks and sounds delicious, I haven't tried this one yet but i certainly will. My friend loves it.
Heather Frederick says
Hi Andrea,
I loved this recipe but crazy as it is I find it too garlicky. Is there a way to tone it down after it’s been made and mixed?
Andrea says
You could try adding a bit more fresh lime juice and a small sprinkling of sugar. Also after it sits overnight it can mellow out. Hope that helps! 👌
Paula Biondi says
Delish with a capital D!
Anne Anson says
Such a great way to start engaging with salads again!
And all the chop chop chop is perfect for reflecting on good health!
Jackie says
My family loved this Andrea, so tasty will definitely make again!!!
Karen says
Fantastic recipe. Absolutely love it.
Peggy says
Andrea, thank you for working so hard coming up with these wonderful recipes! I made this today, Day 3 of Gina Livy Spring Session and it was amazing! Thank you, thank you, thank you!
Your fan,
Peggy
Andrea says
Wonderful! So happy you enjoyed it!! 😀
Betsy Leon says
This was one of the BEST THINGS I have eaten in a year. I left out the edamame and added some shredded chicken we had. As soon as it was gone I wanted it again. I have made thai peanut things before, but this dressing is FAR better. I also accidentally used 2T olive oil instead of 2t, but just lowered the water and all was well. SO GOOD. Well done! Can't wait to try the corn chowder!
Andrea says
Amazing I love it! Yes chicken is perfect with this salad! So happy you liked it!!
Rachel says
Hello Andrea,
Would this count as a “lunch” on the plan? I’ve just finished day 4 of unit 1.
This looks really good!
Andrea says
Yes it's perfect for lunch!
Rose says
I love this recipe! You make cooking simple and easy but soooo delicious! Thank you
Andrea says
Thanks Rose! So happy you are enjoying the recipes!