Sep 3, 2020 · Modified: Jun 1, 2023 by Andrea· This post may contain affiliate links · 33 Comments

Thai Style Slaw With Peanut Dressing

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.

One plate of thai slaw with the serving platter on the side.

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.

all ingredients for making thai style slaw.

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.

thai slaw in glass bowl before being mixed together.

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.

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Comments

4.34 from 54 votes (40 ratings without comment)

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