In the summer heat (and it has been so hot & so humid, here) I can hardly get enough cool, crunchy salads. Here’s a fantastic crunchy little salad with a little bit of a Thai twist. That this is more American Thai than Thai doesn’t detract from the utter deliciousness.
Thai Slaw with Peanut Dressing
Super easy to make and infinitely adjustable, you can’t go wrong with a slaw like this to top burgers (try it on my Thai Chicken Burger) or serve on the side of any dish with Asian flavors. Maybe Kabobs or Chicken Breast.
Any Thai Slaw leftovers can be tossed with cooked Ramen (or other noodles) for a fun little noodle salad twist. Maybe for lunch the next day?
Thai Slaw with Peanut Dressing
Cabbage (good old cheap cabbage – it’s so healthy and such a workhorse in recipes) anchors this slaw, but from there on it’s up to you. Add in what you love. And what you enjoy.
When buying cabbage, or any vegetable, check to see if the price is per pound or per item. If per pound, buy what you reasonably need, but if per item, always choose the largest. Cabbage keeps a good long time, even if cut. If there’s discoloration on the edges or outer leaves, cut or pull off to reveal perfectly fine cabbage underneath.
Thai Slaw with Peanut Dressing
Thai Slaw with Peanut Dressing
Peanut Dressing:
- 1/3 cup peanut butter
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 to 3 teaspoons brown sugar or honey
- 2 teaspoons chili paste
- 1 teaspoon sesame oil
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 teaspoon grated ginger
- 1 clove garlic, smashed and minced
Slaw:
Use 4 to 6 cups, mix and/or match:
- Napa cabbage, red cabbage, purple cabbage
- red bell pepper, cut in match sticks
- thinly sliced radish
- thinly sliced jalapeno, Serrano or bird chili
- green onion, thinly sliced
- carrots, shredded
- cilantro, basil, parsley or mint, roughly chopped
- chopped peanuts for garnish if desired
For dressing, mix all ingredients together. Thin with a little water if too thick. Taste and adjust any seasonings.
For the slaw, mix all vegetables together. Top with the dressing and toss. Serve within an hour or two for the most vibrant slaw.
Note: If making Thai Chicken Burgers, you may wish to use the smaller amount of vegetables and set aside a few tablespoons of the sauce for those that don’t wish to top the burgers with the slaw.
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 133 | |
| % Daily Value * | |
| Total Fat 9 g | 13 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 682 mg | 28 % |
| Potassium 170 mg | 5 % |
| Total Carbohydrate 13 g | 4 % |
| Dietary Fiber 2 g | 7 % |
| Sugars 5 g | |
| Protein 5 g | 9 % |
| Vitamin A | 47 % |
| Vitamin C | 36 % |
| Calcium | 4 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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I’ll be bringing this recipe over to Fiesta Friday #180, hosted this week by Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook.
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