Thai Crunchy Slaw with Peanut Lime Dressing

This Thai-Inspired Crunchy Slaw is a vibrant, veggie-packed salad that’s loaded with texture and bold, tangy flavor. It’s made with shredded cabbage, carrots, scallions, and fresh herbs, tossed in a creamy, zesty peanut-lime dressing that’s balanced with a touch of sweetness and a kick of garlic and ginger.

Unlike heavy mayo-based slaws, this version is light, crisp, and incredibly refreshing — perfect as a side dish, meal prep staple, or even a base for grilled tofu or shrimp.

This recipe is brightened with lime juice, rounded out with sesame oil, and topped with crushed peanuts for an authentic Thai-inspired finish.

Why You’ll Love This Recipe:

Naturally vegan, gluten-free, and dairy-free

1. Incredibly crisp and colorful

2. Balanced with sweet, sour, salty, and nutty elements

3. Ready in 20 minutes with no cooking

4. Great for BBQs, potlucks, or meal prep

Final Thoughts:

This Thai-Inspired Crunchy Slaw is your new go-to for flavor-packed, veggie-forward meals. Whether served as a side dish at your next cookout or tossed into a lunch bowl with protein, it’s the perfect balance of creamy, crunchy, tangy, and fresh — no mayo required.

Yield: 4-6 servings

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Thai Crunchy Slaw with Peanut Lime Dressing

Prep time: 15 MinTotal time: 15 Min

This Thai-Inspired Crunchy Slaw is a vibrant, veggie-packed salad that’s loaded with texture and bold, tangy flavor. It’s made with shredded cabbage, carrots, scallions, and fresh herbs, tossed in a creamy, zesty peanut-lime dressing that’s balanced with a touch of sweetness and a kick of garlic and ginger.

Unlike heavy mayo-based slaws, this version is light, crisp, and incredibly refreshing — perfect as a side dish, meal prep staple, or even a base for grilled tofu or shrimp.

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Ingredients

For the Slaw

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage (optional, for color)
• 1½ cups shredded carrots
• 3 scallions, thinly sliced
• ¼ cup chopped fresh cilantro (or mint)
• ¼ cup chopped peanuts (for garnish)
• Optional: ½ red bell pepper, thinly sliced for color and crunch

For the Thai Peanut Dressing

• 3 tbsp creamy peanut butter
• 2 tbsp fresh lime juice (1 lime)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup or honey
• 1 tsp toasted sesame oil
• ½ tsp fresh grated ginger
• 1 garlic clove, minced
• 1–2 tbsp water to thin, as needed
• Optional: pinch of red pepper flakes or sriracha for heat

Instructions

1. In a small bowl or jar, whisk together peanut butter, lime juice, vinegar, soy sauce, maple syrup, sesame oil, ginger, garlic, and water. Whisk until smooth and pourable. Taste and adjust seasoning — more lime for tang, more maple for sweetness, or chili for heat.
2. In a large mixing bowl, combine green and purple cabbage, carrots, scallions, bell pepper (if using), and cilantro.
3. Pour the dressing over the slaw and toss well to coat. Top with chopped peanuts just before serving for maximum crunch.
4. Serve immediately or chill for 15–30 minutes to let the flavors meld. Store leftovers in the fridge for up to 3 days (best fresh).

Notes

Add protein: Top with grilled shrimp, tofu, or rotisserie chicken for a full meal

Make it nut-free: Swap peanut butter for sunflower seed butter and use toasted sunflower seeds

Use pre-shredded mix: Save time by using bagged coleslaw mix

Add fruit: A handful of mango or shredded green apple adds a sweet, juicy contrast

Nutrition Facts

Calories

200

Carbs

20 g

Cholesterol

0 mg

Fat

12 g

Fiber

5 g

Net carbs

14 g

Protein

7 g

Sat. Fat

2 g

Sodium

357 mg

Sugar

10 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.