Crunchy Thai Peanut Slaw
Shredded cabbage, carrots, and fresh herbs tossed in a tangy peanut dressing with lime, fish sauce, and a hit of chili. Crunchy, aromatic, and done in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 180
- Protein
- 6g
lightfreshsimplethaivegetarianvegandairy-freegluten-free
Ingredients
- ½ head green cabbage, thinly shredded
- 2 medium carrots, julienned
- 3 tbsp creamy peanut butter
- 1 whole lime (juiced)
- 1 tbsp fish sauce
- ½ tsp red chili flakes or fresh Thai chili, minced
- ¼ cup fresh herbs (cilantro, mint, or basil, chopped)
- 3 tbsp roasted peanuts, crushed
Instructions
- 1
Toss shredded cabbage and julienned carrots into a large bowl.
- 2
In a small bowl, whisk peanut butter with lime juice, fish sauce, and chili flakes until smooth.
- 3
Pour dressing over the cabbage and carrots, then toss until every strand is coated.
- 4
Taste and adjust: add more lime for tang, more fish sauce for depth, or more chili for heat.
- 5
Top with fresh herbs and crushed peanuts. Serve cold or at room temperature.
Tools you’ll need
- cutting board
- sharp knife
- large mixing bowl
- small bowl
- whisk
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