Thai crunchy slaw with peanut-lime dressing
25 min · 8 g protein · 139 cals / serving
A big, bright bowl of shredded green and red cabbage, carrot, red pepper, snap peas and edamame, tossed with fistfuls of mint and cilantro in a punchy dressing of lime, fish sauce, ginger, chili and peanut, then showered with crushed roasted peanuts. It stays crunchy for hours, which makes it the slaw for barbecues and packed lunches.
Ingredients
Peanut-lime dressing
- 3 tbsp powdered peanut butter
- 3 1/2 tbsp lime juice, from 2–3 limes
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 tsp honey
- 1 tbsp ginger, grated
- 1 clove garlic, grated
- 1 red chili pepper, finely chopped, seeds in for heat
- 1 tsp sesame oil
- 2 tbsp water
Slaw
- 4 cups cabbage, very finely shredded
- 2 1/2 cups red cabbage, very finely shredded
- 2 medium carrots, cut into thin matchsticks or coarsely grated
- 1 large red bell pepper, thinly sliced
- 1 1/4 cups sugar snap peas, thinly sliced on the diagonal
- 3/4 cup edamame, shelled, thawed if frozen
- 3 green onions, thinly sliced
- a large handful fresh cilantro, leaves and tender stems
- a handful fresh mint, leaves
To finish
- 3 tbsp roasted unsalted peanuts, roughly crushed
Steps
- Whisk the powdered peanut butter with the lime juice until smooth, then whisk in the fish sauce, rice vinegar, honey, ginger, garlic, chili, sesame oil and water. It should taste sharp, salty, sweet and hot all at once; adjust with more lime or fish sauce.
- Put the cabbages, carrot, pepper, snap peas, edamame, scallions and most of the herbs in a large bowl, pour over the dressing and toss well with your hands for a minute so every strand is coated.
- Pile onto a platter and finish with the crushed peanuts and the rest of the herbs.
Good to know
Make ahead?
Shred the vegetables and make the dressing up to a day ahead, stored separately. Dressed, the slaw stays crunchy for about 4 hours; add the herbs and peanuts at the last minute.
Vegan?
Use soy sauce instead of fish sauce and maple syrup instead of honey. It's about the same score.
Make it a main?
Top each plate with grilled chicken, prawns or a few slices of seared tofu.
Per
- Calories
- 66
- Protein
- (23%)
- 4 g
- Fat
- (31%)
- 2 g
- Carbohydrates
- (46%)
- 9 g
- of which sugar
- 5 g
- Fiber
- 3 g
- Sodium
- 138 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 834 kcal goes into the pot and 1293 g of ingredients comes out as about 1270 g of food: 66 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.