This Oriental Coleslaw is super quick to throw together, 5-10 minutes the most, and packed with a ton of healthy veggies tossed in tangy Thai Peanut Salad Dressing. Easy, quick, and healthy.
What is Oriental Coleslaw made of?
There are so many ways to make this salad, but I love it as a "clean-out-the-fridge" recipe.
The main ingredients are cabbage and carrots, tossed in a tangy Thai Peanut Dressing that’s easy to customize to your taste.
Quick tip: Red (or purple) cabbage has way more nutrients than green cabbage, so try adding it to your weekly meals!
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How To Make Oriental Coleslaw
This Thai-style salad is loaded with flavor and texture, but the rich, tangy peanut dressing really brings it all together.
Serve it as a side at family dinners, BBQs, or double up and enjoy it as a meal (I had it for lunch the last few days!).
Here’s how to make it.
Prepare the Salad: In a large bowl, combine all the salad ingredients.
Make the Tangy Peanut Dressing: In a mason jar or bowl, mix all the dressing ingredients and whisk until well combined.
Pour the dressing over the salad and toss until everything is coated. Top with toasted pine nuts and extra chopped coriander before serving.
Tips and Variations
- Make it Paleo: Swap peanut butter for almond butter.Soy Sauce: Use coconut aminos for a soy-free version or tamari sauce for a gluten-free option.
- Peanut Butter: Opt for creamy peanut butter. If it’s too thick, warm it slightly in a saucepan with a tablespoon of water.
- Maple Syrup: You can substitute with honey or agave, but it will alter the flavor. Maple syrup is best for its unique taste; brown sugar is another option.
- Pine Nuts: If you don’t like pine nuts, try toasted pumpkin seeds (pepitas) or chopped toasted peanuts instead.
- Ginger and Chili Flakes: These add a bit of heat. If serving kids, use less and adjust to taste. You can mix any extra with olive oil and stir it into the salad later.
- Onion: Thinly sliced white or red onion (about half a large onion) enhances the flavor. You can also increase the amount of green onion after adding the dressing.
Cabbage Recipes
If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.
Storing This Salad
Once you add the peanut dressing, it's best to enjoy the salad right away.
If you're meal prepping or saving some for later, keep the dressing separate and add it just before serving. This keeps the cabbage and other ingredients fresh and crunchy.
Mix all the vegetables in a large bowl, cover tightly with a lid, and refrigerate.
The veggies will stay fresh for about 3 days. Prepare the dressing separately (it will keep in the fridge for at least a week!), and refrigerate both until you're ready to eat.
More Asian Style Recipes
- Easy Chicken Lo Mein recipe (Gluten-Free)
- Napa Cabbage And Mushrooms Stir Fry
- Thai Red Curry Chicken Noodles
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Recipe Card
Oriental Coleslaw With Thai Peanut Salad Dressing
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INGREDIENTS
For The Salad
- ½ head of smaller purple cabbage, shredded (about 3 cups)
- ½ head of smaller green cabbage, shredded (about 3 cups)
- 1 ½ cup carrots, julienned
- ½ cup cilantro, coriander, finely chopped
- ½ cup cooked edamame, peeled
- 6 tablespoon green onion/scallions, green part, sliced
- Garnish: 4 tablespoon toasted pine nuts
For the Peanut Dressing
- 2 tablespoon creamy peanut butter
- 4 tablespoon warm water
- 1 tablespoon rice vinegar or wine
- ½ teaspoon lemon juice, freshly squeezed (about ½ of a whole lemon)
- 2-3 tablespoon olive oil
- 1 tablespoon soy sauce, gluten-free
- 1 tablespoon maple syrup
- ½ heaping tablespoon of grated fresh ginger, or ginger paste
- ¼ teaspoon red chili flakes, optional, gives a little extra burst of spicy flavor
- Salt and pepper to taste
INSTRUCTIONS
- In a large mixing bowl or salad bowl, gather all the salad ingredients.
- Prepare the dressing by mixing all the ingredients in a mason jar or similar, whisk to combine. Add the dressing to the salad and toss together until the salad fully covered in the peanut dressing. Serve with toasted pine nuts and more freshly chopped coriander on top.
NOTES
- Make it Paleo - swap the peanut butter for almond butter.
- Soy sauce (gluten-free) - use coconut aminos for a soy-free-version or tamari sauce (gluten-free) if you have.
- Peanut butter - choose a creamy peanut butter version, if too thick you can warm it up slightly in a small saucepan align with a tablespoon of warm water.
- Maple syrup - can substitute with honey or agave, but the taste will be slightly different. Maple syrup is the best choice as it gives the dressing a unique taste. And last option would be brown sugar.
- Pine nuts - if your not a fan substitute with toasted pumpkin seeds (pepitas) or chopped toasted peanuts.
- Ginger and chili flakes - these ingredients will add a little heat to the salad (very little in my opinion) but if you are preparing for kids too, add less to taste, you can always add a little extra later (tip: mix the extra amount with a little olive oil and stir it into the salad).
- Onion - this salad will taste even better by adding thinly sliced white or red onion (about ½ of a large onion). Alternatively, feel free to increase the green onion amount (you can also do that after adding the dressing).
ADD YOUR OWN PRIVATE NOTES
Note:Â Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Alex J.
This a go-to for entertaining. Delicious.
Kathy H.
Loved the Oriental Coleslaw recipe, Julia! Tried it for our family BBQ and it was a hit. The red cabbage really does add a delightful crunch. Question: any tips for making it a bit spicier without overshadowing the peanut dressing?
Julia
Enjoy this easy and quick healthy coleslaw!