Thai Slaw with Peanut Dressing

This easy to make side dish uses grocery store short cuts for a crunchy, satisfying and healthy Thai Slaw.

Pssst: The secret to this slaw is the flavorful peanut butter dressing! Add rotisserie chicken for additional protein and a complete meal.

Happy March! I’m kicking off the month with a healthy slaw that plays nicely as a flavorful side dish at your potluck or as an Asian salad for lunch or dinner!

It’s one of 150 delicious recipes from

*Martina’s Kitchen Mix: My Recipe Playlist for Real Life

by Martina McBride, 2018 Oxmoor House.

While there are plenty of recipes to tempt my taste buds in this cookbook, after indulging in Smoked Gouda Pimiento Cheese {warning: addictive for cheese lovers}, I opted for this healthy slaw as a salad for lunch.

This Thai slaw comes together quickly using grocery store short cuts for easy prep. . .  cole slaw mix, shredded carrots and frozen shelled edamame. The only chopping left to do is slivers of red bell pepper, green onion and cilantro.

Thai Slaw with Peanut Dressing,

Serves  6 – 8

Dressing Ingredients

1/3 cup creamy peanut butter

2 tablespoons honey

1 1/2 tablespoons brown sugar

1 1/2 tablespoons soy sauce

Juice 1 lime

1 1/2 teaspoons sesame oil (I used toasted sesame oil)

1 teaspoon Sriracha, or more to taste

1 garlic clove, finely chopped

1-inch square piece fresh ginger, peeled and grated

Slaw ingredients

14 oz. bag coleslaw or 6 cups shredded cabbage

1 cup frozen shelled edamame

1 cup shredded carrot

1 red bell pepper, cut into thin strips

2 green onion, thinly sliced

1/2 cup chopped fresh cilantro

1/4 cup salted peanuts or cashews, chopped

Sesame seeds

To make dressing:

Whisk together peanut butter, brown sugar, lime juice, honey, soy sauce, sesame oil, Sriracha, ginger and garlic in medium bowl; set aside.

Cook edamame according to package directions. Let cool slightly.

Stir together edamame, cabbage, carrots, bell pepper, green onion, and cilantro in large bowl. Stir in peanut dressing, tossing to coat. Top with peanuts and sesame seeds just before serving. Garnish with additional cilantro and green onion if desired.

Optional:

Add shredded rotisserie chicken from the grocery store and toss in salad for added protein and a complete meal.

Print Recipe

Thai Slaw with Peanut Dressing

This easy to make side dish uses grocery store short cuts for a crunchy, satisfying and healthy Thai Slaw and whose secret is the flavorful peanut butter dressing! Add rotisserie chicken if desired for a complete meal.

Serves 6 - 8

Prep Time10 minutes mins

Cook Time3 minutes mins

Course: Salad, Side Dish

Cuisine: American, Thai

Keyword: asian, edamame, healthy, peanut butter, short cut, slaw

Servings: 8

Ingredients

Dressing Ingredients

• 1/3 cup creamy peanut butter
• 2 tablespoons honey
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons soy sauce
• Juice 1 lime
• 1 1/2 teaspoons sesame oil I used toasted sesame oil
• 1 teaspoon Sriracha or more to taste
• 1 garlic clove finely chopped
• 1- inch square piece fresh ginger peeled and grated

Slaw ingredients

• 14 oz. bag deli coleslaw or 6 cups shredded cabbage
• 1 cup frozen shelled edamame
• 1 cup shredded carrot
• 1 red bell pepper cut into thin strips
• 2 green onion thinly sliced
• 1/2 cup chopped fresh cilantro
• 1/4 cup salted peanuts or cashews chopped
• Sesame seeds

Instructions

To make dressing:

• Whisk together peanut butter, brown sugar, lime juice, honey, soy sauce, sesame oil, Sriracha, ginger and garlic in medium bowl; set aside.
• Note: Dressing will be thick but will coat ingredients when tossed together
• Optional: Thin your dressing out with 1 – 2 tablespoons rice vinegar, if desired

To make slaw:

• Cook edamame according to package directions. Let cool slightly.
• Stir together edamame, cabbage, carrots, bell pepper, green onion, and cilantro in large bowl. Stir in peanut dressing, tossing to coat. Top with peanuts and sesame seeds just before serving. Garnish with additional green onion and cilantro if desired.

Notes

• This Thai slaw comes together quickly using grocery store short cuts for easy prep: cole slaw mix, shredded carrots and frozen shelled edamame. The only chopping left to do is slivers of red bell pepper, green onion and cilantro.
• Optional: Add shredded rotisserie chicken and toss in salad for added protein and a complete meal.

The winner of a copy of Martina’s Kitchen Mix is

Danielle G!

I’ll be in touch by email and get your cookbook to you.

Thanks to all who entered the giveaway, I so enjoyed reading everyone’s ‘go-to’ comfort food and favorite songs on your playlist. ♥

*Thank you to Time Inc. / Meredith Special Interest Media/Books for providing copies of this book for my review and giveaway.

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