Description
This vibrant Thai Peanut Slaw is a refreshing, crunchy salad bursting with fresh vegetables and coated in a creamy, flavorful peanut dressing. Perfect for a quick, nutritious meal or side dish, it is paleo, vegan, and gluten-free, making it an excellent choice for various dietary preferences.
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
- Start By Making The Peanut Dressing: In a jar or small bowl, combine the peanut butter, coconut milk, tamari, maple syrup, and lime juice. Whisk or blend thoroughly until smooth and creamy. Using an immersion blender can help achieve an even better texture.
- Next, Build Your Slaw: In a large bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, julienned red bell pepper, sliced green onions, chopped cilantro, and chopped peanuts. Mix these fresh ingredients well to distribute evenly.
- Drizzle With Dressing: Pour about half of the peanut dressing onto the slaw and toss thoroughly to coat all the vegetables evenly. Allow the slaw to sit for 10-15 minutes to let the flavors meld. Add more dressing afterward if desired to adjust taste and consistency.
- Garnish: When ready to serve, sprinkle a few more chopped peanuts, additional cilantro, or sesame seeds on top for extra texture and flavor enhancement.
Notes
- You can swap lime juice with rice vinegar if preferred for a slightly different tang.
- For a nuttier flavor, toast the peanuts before chopping them.
- The slaw is best served fresh but can be refrigerated for up to 1 day.
- Adjust the lime juice and maple syrup quantities to balance tartness and sweetness according to your taste.
- This recipe is naturally gluten-free and can be made soy-free by using coconut aminos instead of tamari.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
