Crunchy Peanut Coleslaw (Thai-Inspired)
This Thai-inspired coleslaw is full of crisp veggies and tossed with a creamy peanut dressing. This is unique and is a great addition to sliders and tofu bowls.
Crunchy peanut coleslaw is infused with red curry paste, coconut cream, peanuts, and soy sauce. This isn’t your basic mayo-based coleslaw (not that there is anything wrong with traditional coleslaw).
This recipe is easy, plant-based, and different in the best way.
*I want to point out that this isn’t an authentic Thai dish. It’s just inspired by Thai flavors.
What You Will Need
Ingredients - coconut cream (canned) | Thai red curry paste | a lime or lemon | peanut butter | soy sauce | maple syrup | red cabbage | green or Savoy cabbage | carrots | peanuts | hoisin sauce | cilantro or green onions for garnish
You don’t need special equipment. Just make sure to have mixing bowls ready, a sharp knife, and a whisk for the dressing.
How to Make Crunchy Peanut Coleslaw
Full instructions are listed in the recipe card. To make this recipe, shred the cabbage and carrots. Next, stir together the dressing ingredients. Combine the veggies and dressing and top with peanuts and more sauce if desired. That’s it!
FAQ
How should leftovers be stored?
This should be eaten right away. If you do want to store leftovers, I suggest separating the coleslaw and dressing. I don’t believe this would keep more than 3-4 days.
Can I use a coleslaw mix?
Yes, of course! If you want to make this even quicker, you can make the dressing and add it to a store-bought mix.
Can I use coconut milk instead of coconut cream?
You can try but I can’t guarantee the same results. The dressing could be too watery using coconut milk. I used Savoy coconut cream, the kind that comes in a can.
Are the garnishes and toppings required?
Garnishes are never a “requirement”. However, I prefer this dish served with green onions and hoisin sauce.
Is this vegan?
Depends. Thai red curry paste sometimes contains fish sauce, so that’s something to look out for when checking ingredients. I found vegan versions at my local Asian market.
Crunchy Peanut Coleslaw (Thai-Inspired)
| makes 4 servings |
| total time: 15-30 minutes |
| print the recipe |
Ingredients:
For the Coleslaw -
1/2 small red cabbage, shredded.
1/2 small savoy or green cabbage, shredded.
2 small carrots, shredded.
For the Dressing -
6 tbsp coconut cream.
3 tsp Thai red curry paste.
Juice from 1 lime or lemon.
1 tbsp smooth peanut butter.
1 tbsp reduced-sodium soy sauce.
1 tsp maple syrup.
For topping -
Peanuts.
Hoisin sauce.
Green onions or cilantro.
Method:
To start, shred the cabbages and carrots. Place in a bowl and remove any excess liquid.
To make the dressing - whisk the coconut cream, curry paste, lime juice, soy sauce, and maple syrup. Stir until smooth.
Prepare any preferred garnishes and toppings. Pour the dressing over the coleslaw and toss.
Top with peanuts and hoisin sauce and garnishes of your choice. Serve right away or refrigerate for a few hours.
…
Notes:
If vegan, make sure to check the labels on the Thai red curry paste as some contain fish sauce.
This is best served the same day.
Read the FAQs to see my recommendations.
