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    Home » Recipes » Salads & Dressings

    Thai Peanut Coleslaw Salad [Oil Free]

    Published: Apr 20, 2022 · Modified: Apr 20, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    778 shares
    JUMP TO RECIPE

    A wholesome Thai peanut salad that’s protein dense, flavour filled, and perfect for feeding a crowd! Crunchy slaw with a rich and creamy, peanutty dressing makes this one unforgettable.

    Coleslaw salad in large square serving bowl.

    This recipe was originally published in January 2019. It has been updated for content and photos.

    This Thai peanut salad is perfect for potlucks, gatherings, or meal prep. It’s so simple to make and can be prepared in advance.

    Serve it next to these juicy seitan burgers, or top some onto your potato tacos.

    Ingredients + Substitutions

    Here’s what you’ll need:

    See recipe card for quantities.
    • Cabbage: I like a mix of green and red, but you can use all one colour if you’d like. You may also purchase pre-shredded slaw for convenience.
    • Cilantro: Adds freshness to the salad, but you may sub for another fresh herb if you’re not a cilantro fan, such as parsley. Or you may omit.
    • Chickpeas: Cooked or canned will work, just drain and rinse if using canned.
    • Peanut Butter: Use smooth natural peanut butter without any added sugar or oil. For a peanut allergy, you may substitute almond butter in its place.
    • Tamari: This is gluten-free soy sauce, but you may use regular soy sauce if that’s what you have on hand and if you’re not avoiding gluten. The soy sauce adds the salt element, so no extra salt is needed.
    • Rice vinegar: Adds tang to the Thai peanut sauce, but if you don’t have any on hand, apple cider vinegar works as well.
    • Sriracha: Optional for a hint of heat. The overall dish is not spicy, so adjust to your taste, or omit, it if you prefer.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Shred the veggies (except the cilantro) and add them to a large mixing bowl, along with the chickpeas. (photo 1)

    Then add all the dressing ingredients to a small bowl and mix well using a fork to help incorporate the peanut butter. (photos 2-3)

    If serving straight away, pour the dressing on top of the Thai peanut salad and mix well to evenly coat it. (photos 4-5)

    NOTE: If you’re preparing in advance, store the salad and dressing separately.

    Serve with extra lime wedges (if you’d like) and enjoy!

    Storage

    You may prepare the salad ingredients up to 3 days in advance and keep it refrigerated, WITHOUT the dressing.

    Store the Thai peanut salad dressing in a separate container and when you’re ready to serve, pour over the salad and mix well.

    Leftover Thai peanut salad (with the dressing) will keep refrigerated for 1-2 days. I do not recommend freezing.

    What else can I add?

    • Add some extra crunch to your salad with cashew or peanut pieces.
    • Use green onion instead of cilantro or parsley for a slight peppery/zesty flavour. (Especially if you belong to the ‘I hate cilantro’ club.) 😉
    • Thinly sliced bell pepper would add extra colour and a hint of sweetness to your salad. Opt for yellow, orange or red bell peppers.
    • For extra spice, increase the hot sauce, and/or add a sprinkle of red pepper flakes to the dressing.

    Equipment

    To prepare the veggies for your Thai peanut salad, use the shredder attachment of a food processor, or similar tool. You may also use a cheese grater if you don’t have an automated tool, but do so with caution.

    Expert Tips

    • If you’re working in advance, store the salad and the dressing separately until ready to serve.
    • For convenience, you may purchase pre-shredded slaw to cut down on preparation time.
    • Add 1-2 tablespoons of water to the peanut dressing, if needed, to thin.
    • This Thai peanut salad tastes best when freshly dressed, but leftovers keep refrigerated for 1-2 days.

    More vegan salad recipes

    • Cranberry Broccoli Salad w/ Poppy Seed Dressing [Oil Free]
    • Vegan Cobb Salad with Tangy White Bean Dressing [Oil Free]
    • Orange Kale Salad with Oil Free Citrus Vinaigrette
    • Chickpea Avocado Salad [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    Coleslaw salad in large square serving bowl.

    Thai Peanut Coleslaw Salad [Oil Free]

    Crunchy slaw with a rich and creamy, peanutty dressing makes this Thai peanut salad an unforgettable one.
    5 from 12 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 25 minutes
    Total Time: 25 minutes
    Course: Salad
    Cuisine: Asian
    Servings: 8 Servings
    Calories: 187kcal

    Equipment

    • Food Processor with shredder attachment

    Ingredients

    For The Salad

    • 1.5 cups chickpeas cooked or canned (approx. 15 ounce can)
    • 4 cups red cabbage shredded, approx. half a small cabbage
    • 4 cups green cabbage shredded, approx. half a small cabbage
    • 2 cups carrots peeled & shredded, approx. 2 medium
    • ¼ cup red onion shredded
    • 1 cup fresh cilantro chopped, thick stems removed (or parsley)

    For The Dressing

    • ½ cup smooth peanut butter
    • 3 tablespoons tamari or soy sauce if not avoiding gluten
    • 3 tablespoons rice vinegar
    • 2 tablespoons lime juice approx. 1 large lime
    • 2 teaspoons sriracha or to taste
    • 1 teaspoon garlic powder
    • ½ teaspoon ground ginger
    Prevent your screen from going dark

    Instructions

    • Shred your veggies and add all the salad ingredients to a large mixing bowl. Set aside.
    • In a small bowl, combine all the dressing ingredients, using a fork until smooth.
    • When ready to serve, pour the dressing on your salad and mix well until evenly coated.

    Notes

    If you’re working in advance, store the salad and the dressing separately until ready to serve.
    For convenience, you may purchase pre-shredded slaw to cut down on preparation time.
    Add 1-2 tablespoons of water to the peanut dressing, if needed, to thin.
    This Thai peanut salad tastes best when freshly dressed, but leftovers keep refrigerated for 1-2 days.

    Nutrition

    Calories: 187kcal | Carbohydrates: 21g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 507mg | Potassium: 450mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3685IU | Vitamin C: 42mg | Calcium: 68mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Comments

    1. SHANIKA

      April 22, 2019 at 9:03 am

      5 stars
      This coleslaw salad looks so vibrant and delicious!

      Reply
      • rosa

        April 22, 2019 at 9:10 am

        Thanks Shanika! Hope you enjoy!

        Reply
    2. Danielle Wolter

      April 22, 2019 at 9:00 am

      5 stars
      i am a sucker for thai flavors – loving the sound of this dressing. what a perfect healthy salad!!

      Reply
      • rosa

        April 22, 2019 at 9:07 am

        Thanks Danielle! It’s healthy & delicious! 🙂

        Reply
    3. Emily

      April 22, 2019 at 8:37 am

      5 stars
      I am actually a cilantro hater too. I read somewhere that it’s genetic. So I’m definitely making this with parsley!

      Reply
      • rosa

        April 22, 2019 at 9:05 am

        Ohh interesting! Didn’t know it was genetic. It’ll definitely be just as good with parsley! 🙂

        Reply
    4. Lauren Vavala | DeliciousLittleBites

      April 22, 2019 at 8:12 am

      5 stars
      What a great idea to use peanut sauce on cole slaw – I could drink that stuff, its so good, but I never thought to try it like t his before!

      Reply
      • rosa

        April 22, 2019 at 9:05 am

        I agree, could totally drink it or drown almost anything in it. 🙂

        Reply
    5. Demeter

      April 22, 2019 at 8:09 am

      5 stars
      This sounds like the perfect side dish for any pot luck or picnic all summer long! Love it!

      Reply
      • rosa

        April 22, 2019 at 9:04 am

        Thanks Demeter, hope you enjoy!

        Reply

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