Easy Vegan Thai Peanut Coleslaw Salad
This warm vegan Thai Peanut coleslaw has a rich and deep taste and is loaded with crunchy and creamy textures. But…it should probably come with a warning, because it’s irresistibly good and you will want to eat it all up. Made with shredded Cabbage, spring onions, garlic, fresh ginger, peanut butter and lots of spices, it’s so incredibly tasty.
The fresh ginger adds heat and spiciness and along with the garlic it has great immune system boosting properties.
My Thai Peanut coleslaw is a fresh take on the traditional coleslaw. And it’s much much healthier.
I don’t know about you, but I absolutely adore coleslaw. But I don’t enjoy the massive amounts of extra calories that you get in a traditional coleslaw. Coleslaw is one of those easy, tasty side dishes that even children like to eat…and this much lighter and healthier version is the stuff my dreams are made of. It’s still creamy and crunchy like a regular coleslaw, but add the extra spices and nutty flavours in this salad and you have a mouthwatering masterpiece (if I do say so myself).
What’s great about this amazing vegan Thai Peanut Coleslaw:
- Easy to make
- Delicious and full of flavours
- Healthy and low calorie
- Can be served hot and cold
- Great for lunch the next day
- Loaded with immune system boosting ingredients like garlic and ginger
- Gluten free
- Soy free
- Vegan
What can I use if I’m allergic to peanuts?
If you’re allergic to peanuts, you can replace the peanut butter with almond nutter or cashew butter and add a tablespoon of tahini to give it a more nutty flavour. It will change the taste a bit, but I promise you it will still be absolutely delicious.
How to serve this warm Vegan Thai Peanut Coleslaw salad
This delicious vegan Thai Peanut Coleslaw salad can be served both hot and cold. It’s so tasty and as if that wasn’t already enough, it’s also healthy and fairly low calorie. You can serve it as a side dish to almost any main meal…or you can even serve it as a main dish with a side of bread. And if you are lucky enough to get any leftovers (that doesn’t happen in my house) you can use them in a lunch wrap the next day or serve it as is in a salad bowl.
How is this vegan Thai Peanut Coleslaw made? It’s so easy. Just:
Instructions
- Heat olive oil in a skillet and add the shredded cabbage. Let the cabbage cook at medium high heat for 5 minutes while stirring occasionally.
- Next, add the spring onions, red bell pepper, olives, minced garlic and ginger and mix together to combine.
- Stir in the peanut butter, sweet and sour chilli sauce and tamari and combine well. Add a pinch of chilli flakes and salt if needed. Finally add the dried cranberries (optional) and fresh herbs and combine. Serve warm or cold and enjoy.
Easy Thai Peanut Coleslaw
Ingredients
- 2 tbsp Olive Oil or Coconut Oil
- 4 cups Cabbage Mixed, shredded or sliced
- 2 Spring Onions Chopped
- 1 Red Bell Pepper Sliced thinly
- ½ cup Olives Sliced
- 2 cloves Garlic Minced
- 4 tbsp Peanut Butter Your preferred type
- 2 tbsp Sweet and Sour Chili Sauce
- 2 tbsp Tamari or Soy Sauce
- Pinch of dried Chili flakes
- Salt to taste
- ½ cup Dried Cranberries Optional
- 1 bunch Fresh Herbs for topping Basil or Cilantro
Instructions
- Heat olive oil in a skillet and add the shredded cabbage. Let the cabbage cook at medium high heat for 5 minutes while stirring occasionally.
- Next, add the spring onions, red bell pepper, olives, minced garlic and ginger and mix together to combine.
- Stir in the peanut butter, sweet and sour chilli sauce and tamari and combine well. Add a pinch of chilli flakes and salt if needed. Finally add the dried cranberries (optional) and fresh herbs and combine. Serve warm or cold and enjoy.
