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Thai Peanut Slaw (Paleo, Vegan) Recipe

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4.1 from 11 reviews

A vibrant and crunchy Thai Peanut Slaw featuring a creamy peanut butter dressing, bright vegetables, and fresh herbs. This paleo and vegan-friendly recipe combines shredded green and purple cabbage, carrots, bell pepper, and green onions tossed in a luscious coconut milk and peanut butter dressing, perfect as a refreshing side or light meal.

Ingredients

Peanut Dressing

  • 1/2 cup natural creamy peanut butter (just peanuts or peanuts + salt)
  • 1/3 cup lite coconut milk
  • 2 Tablespoons gluten-free tamari or coconut aminos (or soy sauce if not gluten-free)
  • 2 Tablespoons pure maple syrup
  • 1-2 Tablespoons fresh lime juice (or rice vinegar)

Slaw

  • 3 cups shredded green cabbage (or coleslaw mix)
  • 3 cups shredded purple/red cabbage
  • 1 1/2 cups shredded carrots
  • 1 red bell pepper, julienned (sliced thinly into matchsticks)
  • 2 green onions, sliced
  • 1/4-1/2 cup chopped cilantro
  • 1/3 cup chopped peanuts

Instructions

  1. Make the Peanut Dressing: In a jar or small bowl, combine the natural creamy peanut butter, lite coconut milk, gluten-free tamari or coconut aminos, pure maple syrup, and fresh lime juice. Whisk or blend together until smooth and creamy. Using an immersion blender can make this process easier and create a perfectly emulsified dressing.
  2. Build Your Slaw: In a large mixing bowl, add the shredded green cabbage, shredded purple/red cabbage, shredded carrots, julienned red bell pepper, sliced green onions, chopped cilantro, and chopped peanuts. Toss gently to combine all the ingredients evenly.
  3. Dress the Slaw: Pour about half of the prepared peanut dressing over the slaw mix. Toss thoroughly to coat all the vegetables evenly with the creamy dressing. Allow the slaw to sit for 10 to 15 minutes so the flavors meld together and the cabbage softens slightly. Add additional dressing to taste if desired.
  4. Garnish and Serve: Just before serving, sprinkle a few more chopped peanuts, extra cilantro, or sesame seeds over the top for added texture and flavor. Enjoy this refreshing and flavorful Thai Peanut Slaw chilled or at room temperature.

Notes

  • The slaw tastes even better after resting for a while as the dressing softens the cabbage.
  • Use fresh lime juice for the best tang, but rice vinegar is a good substitute.
  • For extra heat, add a dash of chili flakes or a chopped fresh chili to the dressing.
  • If you want a nuttier texture, lightly toast the peanuts before chopping and adding.
  • This recipe is great for meal prep—store dressing separately for maximum freshness.

Find it online: https://flavorspath.com/thai-peanut-slaw-paleo-vegan-recipe/