Thai Peanut Cabbage Slaw
The Chinese coleslaw is always a fan favorite at family get togethers, and we imagine that this Thai riff on coleslaw would be no different. We love the combination of ingredients and the sesame, soy, apple and peanut butter dressing. The flavors are just so fantastic together. There is a small amount of cayenne pepper in the dressing that gives it just a tiny kick, but you can easily omit it if you don’t like kicks or spice. In addition, you can add some cooked, shredded chicken to the mixture for a fabulous main dish as-is, or as a wrap. We're thinking of doing that for some straightforward lunches throughout the week.
This is a reliable side dish for cookouts, so if you’re hosting one or going to one for Labor Day weekend, definitely put this on your list! If you save extra for us, you can have our hamburger ;-)
One year ago: DIY: From-scratch Yellow Cake Batter Mix
Two years ago: Garden Zucchini Pizza Casserole
Three years ago: Monkey Bread
Four years ago: Fontina-Stuffed, Bacon-Wrapped Dates
Five years ago: Strawberry Pretzel Salad
Thai Peanut Cabbage Slaw
Yield: 10 servings A straightforward recipe for a rich Thai-inspired cole slaw side dish. Throw in some shredded chicken to make it a main dish or filling for a wrap!For the Dressing:
- 1 Granny Smith apple, peeled, cored & chopped
- 2 tablespoons creamy peanut butter
- 1½ tablespoons (1.5 tablespoons) soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- ¼ teaspoon (0.25 teaspoon) garlic powder
- ⅛ teaspoon (0.13 teaspoon) cayenne pepper
For the Coleslaw:
- 16 ounce (453.59 g) bag cole slaw mix, or 5 cups shredded cabbage
- ½ (0.5) red bell pepper, thinly sliced and cut into 1-inch pieces
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 cup (145 g) green peas, fresh or frozen
- ½ cup (73 g) roasted salted peanuts, coarsely chopped
- Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
- In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Notes
Nutritional values are based on one serving
- Yield: 10 servings
- Prep: 20 minutes
- Total: 20 minutes
Ingredients
For the Dressing:
- 1 Granny Smith apple, peeled, cored & chopped
- 2 tablespoons creamy peanut butter
- 1½ tablespoons ( 1.5 tablespoons ) soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- ¼ teaspoon ( 0.25 teaspoon ) garlic powder
- ⅛ teaspoon ( 0.13 teaspoon ) cayenne pepper
For the Coleslaw:
- 16 ounce ( 453.59 g ) bag cole slaw mix, or 5 cups shredded cabbage
- ½ ( 0.5 ) red bell pepper, thinly sliced and cut into 1-inch pieces
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 cup ( 145 g ) green peas, fresh or frozen
- ½ cup ( 73 g ) roasted salted peanuts, coarsely chopped
Method
- Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
- In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
