Summer Salad: Crunchy Thai Peanut Slaw
A vibrant vegan Thai-inspired slaw with crisp cabbage, carrot, bell pepper, green onions, cilantro, and a creamy peanut dressing. Quick to prepare and gluten-free.
Looking for a light and refreshing dish to beat the summer heat? This Crunchy Thai Peanut Slaw is the perfect summer salad! Bursting with flavors and textures, this vibrant salad is incredibly easy to prepare, making it ideal for busy weeknights.
What Makes This Salad Unique?
- Vibrant Flavors: The combination of tangy lime, creamy peanut butter, and fresh vegetables creates a delightful explosion of tastes.
- Quick and Easy: Perfect for a weeknight meal or picnic, it takes just 15 minutes to prepare!
- Dietary Appeal: This salad is vegan, gluten-free, and packed with nutrients, making it suitable for various dietary needs.
Ingredients
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, grated
- 1 bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup peanuts, chopped
- 1/3 cup peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sesame oil
How to Make It
Start by preparing the dressing. In a bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, and sesame oil until smooth. In a large mixing bowl, combine shredded green and red cabbage, grated carrots, sliced bell pepper, chopped green onions, and cilantro. Pour the dressing over the vegetables and toss until everything is well coated. Finally, sprinkle chopped peanuts on top for that perfect crunch. Serve immediately or chill in the refrigerator for flavors to meld.
Tips
- For extra color, add radishes or snap peas.
- Adjust the sweetness by adding more or less maple syrup based on your preference.
Make-Ahead
This salad can be made a day in advance. Just keep the dressing separate until you’re ready to serve to maintain the freshness of the veggies.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
We do not recommend freezing this salad as the texture of the vegetables will change.
Reheating
No reheating needed! This salad is best served cold or at room temperature.
Serving Suggestions
Serve this Crunchy Thai Peanut Slaw as a side dish with grilled chicken or shrimp, or enjoy it on its own for a light lunch. Add it to tacos for a fun twist!
For an essential kitchen tool to assist with this recipe, consider checking out this high-quality vegetable peeler.
Ingredients
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
- 1 cup carrots, grated
- 1 bell pepper, thinly sliced
- 1/4 cup green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup peanuts, chopped
- 1/3 cup peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon sesame oil
Instructions
Prepare the dressing
Whisk together peanut butter, soy sauce, lime juice, maple syrup, and sesame oil until smooth.
Toss vegetables
In a large bowl, combine green and red cabbage, grated carrots, sliced bell pepper, green onions, and cilantro.
Add dressing and peanuts
Pour the dressing over the vegetables and toss until coated. Sprinkle chopped peanuts on top.
Notes
- For extra color, add radishes or snap peas.
- Adjust the sweetness by adding more or less maple syrup based on your preference.
Nutrition Facts
Frequently asked questions
Is this salad vegan and gluten-free?
Yes. It's vegan and gluten-free when using tamari or gluten-free soy sauce.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2-3 days; keep the dressing separate until serving.
Can I customize ingredients?
Yes, feel free to add radishes, snap peas, or switch herbs to your preference.
What goes well with this salad?
Pairs nicely with grilled chicken, shrimp, or tofu for a light meal.
Is the dressing spicy?
This dressing is typically mildly savory; you can adjust by adding a pinch of chili flakes if you like.
