Thai Cole Slaw Salad and Dressing
Elevate your salad game with this vibrant Thai Cole Slaw Salad and Dressing—a refreshing blend of crunchy green and red cabbage, sweet julienned carrots, and crisp red bell peppers, beautifully complemented by fresh cilantro and green onions. Topped with chopped peanuts for added texture, this enticing dish comes together with a zesty peanut-lime dressing featuring soy sauce, rice vinegar, honey, sesame oil, and a hint of ginger and garlic, offering the perfect balance of tangy, nutty, and savory flavors. Ready in just 20 minutes, this colorful salad is a feast for the eyes and palate, perfect as a light meal or a flavorful side. Bursting with traditional Thai-inspired ingredients, this recipe is ideal for those seeking a healthy, gluten-free, and vegan-friendly option.
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Recipe Information
Ingredients
- 4 cups, shredded Green cabbage
- 2 cups, shredded Red cabbage
- 1 cup, julienned or shredded Carrots
- 1 medium, thinly sliced Red bell pepper
- 0.5 cup, chopped Cilantro
- 3 stalks, thinly sliced Green onions
- 0.25 cup, roughly chopped Peanuts
- 3 tablespoons Lime juice
- 2 tablespoons Peanut butter
- 1.5 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon, grated Fresh ginger
- 1 clove, minced Garlic
- 0.5 teaspoon (optional) Red chili flakes
Instructions
In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, julienned carrots, thinly sliced red bell pepper, chopped cilantro, and sliced green onions. Toss to evenly distribute the ingredients.
Prepare the dressing in a separate bowl by whisking together the lime juice, peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red chili flakes (if using). Whisk until the mixture is smooth and well combined.
Pour the dressing over the prepared vegetables in the mixing bowl. Use tongs or a large spoon to thoroughly mix and coat the vegetables with the dressing.
Sprinkle the chopped peanuts over the salad and gently toss again to distribute.
Let the salad sit for 10-15 minutes at room temperature to allow the flavors to meld, or refrigerate for a cooler salad.
Serve as a side dish or enjoy it on its own as a light and refreshing meal.
Nutrition Facts
Calories |
856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 48.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 324 mg | 25% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2277 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
