Recipe: Thai Slaw Salad with Peanut Dressing
A veggie-loaded recipe with lots of range! This dish could be the all-star at your next potluck or the answer to your weekday lunch veggie-focused health goals. Including most colors of the veggie rainbow, this slaw salad can be made ahead of time and stays fresh for 3-4 days. The veggies will soften in the dressing as it sits, making that final day slaw serving a fabulous topping for fish tacos or a BBQ pork sandwich. Did we mention how versatile this dish is?
Check out our tips below for making it a Plate Method meal!
Thai Slaw Salad with Peanut Dressing
Serves 4-6
Ingredients
For the salad:
- 1 red/yellow/orange bell pepper, diced
- 1.5 C shredded carrots
- 1/2 small head of red or green cabbage, cut into thin shreds (about 3 C shredded cabbage)
- 1/2 C cilantro, finely chopped
- 1/4 C chopped green onion
For the sauce:
- 1/3 C natural peanut butter, stirred before measuring (if oil separates)
- 2 tsp peeled and finely minced ginger (or 1 tsp powder)
- 1 large garlic clove, finely minced
- 2 Tbsp fresh lime juice
- 2 Tbsp soy sauce or gluten-free Tamari
- 1.5 Tbsp brown sugar or honey
- 2 Tbsp warm water
- 2 tsp sesame oil (optional, but adds great flavor)
- 1 tsp sriracha or chili flakes (optional)
Directions
- In a large bowl, combine veggies and herbs for slaw. Toss with tongs to combine.
- In a medium bowl, combine all ingredients for dressing, stirring well to mix.
- Pour dressing ingredients over salad ingredients and toss with tongs to ensure all veggies are coated with dressing.
- Chill in sealed container until ready to serve. Veggie textures will soften with time, but this dish remains fresh for a few days and flavors are still guaranteed to be delicious!
To make it a Plate Method meal:
- Starch: Prepare ramen or spaghetti noodles as directed on the packaging. Run the pasta under cold water to cool, drain, and toss with slaw. You can also add a can of chickpeas to the slaw at the last step of preparation when stirring everything together.
- Protein: Serve with grilled chicken, shrimp, or pork tenderloin. To make it vegetarian, pair it with edamame, baked tempeh, or tofu.