Quick Thai Peanut Slaw

Looking for a nice light crunchy salad to change things up? Want a new side for your rice bowls? Give my Thai Peanut Slaw a try! It is great for lunch or dinner and keeps well if you like to meal prep!

Thai Peanut Slaw

Time: 20 minutes prep, 30 minutes marinating

Yield: 4 Servings


  • 1” piece Ginger, minced
  • 2 cloves Garlic, minced
  • ¼ cup Natural Peanut Butter
  • ¼ cup Soy Sauce
  • 2 tbsp Rice Vinegar
  • Juice of 1 Lime or 1 Tablespoon of Lime Juice (Bottled)
  • ¼ head Purple Cabbage, shredded
  • 3 large Carrot, cut into thin matchsticks
  • 1 large Seedless Cucumber, cut into thin matchsticks
  • 2 Green Onions, finely chopped
  • Optional: ¼ cup Chopped Thai Basil, Chopped Unsalted Peanuts and/or Chili Oil or paste to taste


  1. Make the Sauce: Start with the container you intend to use to store the slaw. Add the Ginger, Garlic, Peanut Butter, Soy Sauce, Rice Vinegar, and Lime Juice together. (Optional: Add in the Chili Oil or Chili Paste) Whisk the ingredients together and set aside.
  2. Vegetables: Shred the cabbage. Cut the carrots and cucumber into thin matchsticks. Chop the green onion. Put all the veggies on top of the sauce in your container and mix together.
  3. Let sit in the fridge for at least 30 minutes, but longer is better!


  • If you don’t have soy sauce or can’t then you may substituted with Tamari or Liquid Aminos.
  • You can leave the peanuts & Peanut butter out and it is still delicious!
  • Will stay fresh in the fridge for 3-5 days, if it lasts that long!


Serve with my Ginger Rice & Crispy Miso Tofu to make a Delicious Rice Bowl! Recipes coming soon!


2 thoughts on “Quick Thai Peanut Slaw

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