Thai Slaw

Why You’ll Love This Recipe

This recipe is quick to prepare and packed with fresh ingredients that deliver a burst of flavor in every bite. The combination of crunchy cabbage, carrots, and fresh herbs tossed in a zesty dressing creates a refreshing and healthy dish. It’s naturally gluten-free, vegan-friendly, and a great way to add colorful veggies to your meal.

Ingredients

• 3 cups shredded green cabbage

• 1 cup shredded red cabbage

• 1 cup shredded carrots

• 1/2 red bell pepper, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup fresh mint leaves, chopped

• 3 green onions, thinly sliced

• 1/4 cup roasted peanuts, chopped (optional)

For the Dressing:

• 3 tablespoons lime juice (freshly squeezed)

• 2 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 tablespoon maple syrup or honey

• 1 teaspoon sesame oil

• 1 small garlic clove, minced

• 1 teaspoon grated fresh ginger

• 1/2 teaspoon red pepper flakes (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine shredded green and red cabbage, carrots, red bell pepper, cilantro, mint, and green onions.

2. In a small bowl, whisk together lime juice, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and red pepper flakes until well combined.

3. Pour the dressing over the vegetables and toss thoroughly to coat evenly.

4. Let the slaw sit for at least 10 minutes to allow flavors to meld.

5. Just before serving, sprinkle with chopped roasted peanuts if using.

6. Serve chilled or at room temperature.

Servings and timing

This recipe serves 4 people. Preparation takes about 15 minutes, with no cooking required.

Variations

• Add shredded cooked chicken, tofu, or shrimp for added protein.

• Use napa cabbage instead of green cabbage for a milder flavor.

• Toss in sliced cucumber or snap peas for extra crunch.

• Replace peanuts with cashews or almonds if preferred.

• Drizzle with creamy peanut sauce for a richer dressing.

Storage/Reheating

Store leftover Thai slaw in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be stirred and served chilled or at room temperature.

FAQs

Can I make this slaw ahead of time?

Yes, prepare up to 1 day in advance; dressing may soften the veggies over time.

Is this recipe gluten-free?

Use tamari or gluten-free soy sauce to keep it gluten-free.

Can I make it vegan?

Yes, it’s naturally vegan when using maple syrup instead of honey.

How do I keep the slaw crunchy?

Add dressing just before serving or toss gently and avoid overmixing.

Can I add more spice?

Increase red pepper flakes or add fresh chopped chili peppers.

What other herbs can I use?

Basil or Thai basil make excellent alternatives.

Can I use pre-shredded vegetables?

Yes, but fresh shredding offers the best texture.

How do I store leftovers?

In an airtight container in the fridge, consume within 2 days.

Can I freeze Thai slaw?

No, freezing will ruin the texture of the fresh vegetables.

What dishes pair well with Thai slaw?

Grilled meats, seafood, rice bowls, or spring rolls.

Conclusion

Thai Slaw is a bright, flavorful, and refreshing salad that’s quick to make and full of vibrant textures and tastes. Perfect for warm weather or as a healthy side, it adds a deliciously tangy and spicy note to any meal. Easy to customize and naturally gluten-free and vegan, it’s a fantastic addition to your recipe collection.