Thai Peanut Cabbage Slaw
This refreshing coleslaw features a unique twist with a flavorful dressing made of creamy peanut butter, soy sauce, and tangy rice vinegar. The crunchy cabbage, sweet apple, and vibrant bell pepper are complemented by the fresh herbs and roasted peanuts for a delightful combination of textures and flavors. Chill the salad for an hour to let the dressing infuse before serving this vibrant dish that is sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- :
- 1 Granny Smith apple, peeled, cored & chopped
- 2 tablespoons creamy peanut butter
- 1½ tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- :
- 16 ounce bag cole slaw mix (or 5 cups shredded cabbage)
- ½ red bell pepper, thinly sliced and cut into 1-inch pieces
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 cup green peas, fresh or frozen
- ½ cup roasted salted peanuts, coarsely chopped
Instructions
- Puree all of the dressing ingredients in a blender or food processor (the consistency will be like applesauce); set aside.
- In a large bowl, toss together all of the coleslaw ingredients. Pour the dressing over the coleslaw ingredients and mix until all of the coleslaw is evenly coated with dressing. Cover and refrigerate for at least 1 hour before serving. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Prep Time
PT20M
Yield
About 10 servings
Nutrition
- Calories: 108 kcal
- Carbohydrate Content: 9 g
- Protein Content: 4 g
- Fat Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 205 mg
- Fiber Content: 3 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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