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Thai Slaw with Peanut and Lime Dressing

Something I make often is this Thai Slaw with Peanut and Lime Dressing. In this salad Crisp Cabbage, Carrots and gang are smothered in a delicious rich peanut butter dressing. 

Course Side Dish
Cuisine Thai
Keyword Coleslaw, Salad; BBQ; Barbeque, Slaw
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Author Safira



  • 3 cups Shredded Cabbage I use around 2 cups of red cabbage to 1 cup of white
  • 2 Carrots Grated
  • 1 Red Pepper Cut into thin strips
  • 2 Spring Onions Sliced Finely
  • 1/4 bunch Coriander cut finely


  • 80 g Peanut Butter
  • 2 cloves Garlic microplane or crushed
  • 2 tsp Ginger crushed
  • 2 tbsp Lime Juice
  • 1.5 tbsp Rice Vinegar
  • 1.5 tbsp Soy Sauce or Tamari
  • 2.5 tbsp Honey
  • 1.5 tbsp Sesame Oil
  • 1 tbsp Sriracha or similar hot sauce
  • 2-3 tbsp Salted peanuts
  • 1 tbsp toasted Sesame Seeds


  1. Combine all the ingredients for the salad to a large bowl.

  2. Combine the dressing ingredients in a small bowl and whisk together. 

  3. Pour dressing over salad and toss to coat. 

  4. Sprinkle with sesame seeds and nuts and serve immediately.

Recipe Notes

Put any leftovers in an airtight glass container in the refrigerator up to 3 days. The cabbage will give off water the longer it’s stored, so the fresher the better.

If you only plan on eating some of the salad on the day you make it, don't use all the dressing all at once. Add a little per day.