Thai Slaw with Peanut Dressing

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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 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

To make dressing:

Whisk together peanut butter, brown sugar, lime juice, honey, soy sauce, vinegar, 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.


Add shredded rotisserie chicken and toss in salad for added protein and a complete meal.