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Quick and easy Thai style coleslaw recipe

Quick and easy Thai style coleslaw recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cabbage salad

This recipe is incredibly easy. Refreshing and delicious, it's an ideal summer side dish!

61 people made this

IngredientsServes: 8

  • 1/2 head white cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 2 carrots, grated
  • 4 tablespoons lime juice
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon fish sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 50g (2 oz) chopped peanuts
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Ready in:10min

  1. Place the cabbage and carrot into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey and peanuts. Stir until well blended. If using a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavours to blend before serving.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (45)


I'm not usually a fan of sweet salads but this one was pretty good. Still, next time I think I halve the honey, replacing the missing half with an equal amount of soy sauce, to reduce the sweetness and increase the "Asianness" of the flavor.-19 Oct 2004


Wow! I've already made this 3 times, and just got the recipe less than 2 weeks ago! Family wiped out whole bowl the first night, and asked I make again for the next night! Very easy - once you have those ingredients on hand, it is so fast to make. I took a whole jar of peanuts and chopped them (food processor) and put them back in the jar to keep handy! I put a little Cilantro in too one time, and that was tasty too! A great dish!-03 Jul 2004


THis was good. I cut back on the honey, added sesame seeds instead of peanuts like one reviewer suggested, and I added a bit of ginger. I will be making this again.-11 Nov 2004

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Spicy Thai Noodles

Whilst these Thai noodles aren’t authentic, they sure are tasty! And when it comes to dinner ideas, I will take tasty every day.

The regular pasta noodles (I use linguine) are cooked in salted water with a touch of baking soda. This gives them a great texture and taste, turning your regular pasta into Asian style noodles.

The sweet and spicy sauce is a mixture of sesame oil, soy sauce, honey and red pepper flakes (chilli flakes).

To add crunch and veggies a bag of slaw mix is added to the top, with plenty of roasted peanuts, sesame seeds, and cilantro.

EASY + delicious Dressing

It’s always great to have dressing ingredients on hand, and this is one of those recipes that falls under that category. The main ingredients are as follows:

Like I said – these are typical ingredients that most tend to have on hand. And the dressing is easy to customize based on the flavors you want to get.

With this standard coleslaw dressing, I’m so excited to kick it up a notch and try different varieties in the coming months as we tend to have loads of BBQs and get togethers.

Should I use Mayonnaise or Miracle Whip to make coleslaw? The answer to this question is entirely up to your individual taste preference. Some people even prefer using buttermilk (gives a more tart flavor) or sour cream (gives a little more tangy flavor) to make their dressing.

Coleslaw flavor variations:

As I mentioned before, you can easily customize the flavors and seasonings used in coleslaw. Here are some variations:

    – add Ramen Noodles, Almonds, Soy Sauce
  • Buffalo Coleslaw – add some 1 TB ranch and a few Tablespoons of buffalo sauce
  • Barbecue Chicken Coleslaw – add &frac13 cup barbecue sauce and 1 cup shredded chicken – broccoli slaw and ramen noodles and peanuts! – Add 1 cup broccoli, ¼ cup sunflower seeds, and ¼ cup Ranch

The possibilities are endless!

Vinegar Coleslaw Dressing

Making the coleslaw dressing recipe is very easy. A traditional vinaigrette is 3 parts oil to 1 part vinegar. Well, for me to maximize flavor we have to bring down that oil count to like 2 or even equal to 1 to the vinegar which will make the coleslaw much more flavorful.

  • Add the vinegar, mustard, and sugar to a bowl.
  • Whisk while slowly drizzling in the olive oil until emulsified and then finish with celery seed, salt, and pepper.

Ingredients Needed For Thai Chicken Salad

This easy Thai chicken salad with canned chicken is such a simple recipe. You should be able to find the ingredients at any market. And, it shouldn&rsquot cost much either.

The reason this is one of my favorite low-carb canned chicken recipes is that the ingredients are so affordable. Here&rsquos what you&rsquoll need before you make it.

Canned Chicken

I&rsquove been eating primarily organic chicken so I used Wild Planet canned chicken. It is more expensive than the regular brands, but I feel it&rsquos worth it.

Coleslaw Mix

If you aren&rsquot one who likes cabbage, the broccoli slaw mix is another option you can use.

Green Onion

I used green onion as the garnish. It is completely optional, but I think it makes it look more appetizing and adds a delightful crunch as well.

Coconut Aminos

Coconut aminos is something that I prefer to use in Asian dishes. You could use low-sodium soy sauce, but it often has hidden gluten in it.

Peanut Butter

Traditionally, the dressing for the salad would use peanut butter. However, I&rsquove been avoiding peanuts as it&rsquos a legume that contains lectins that don&rsquot digest. And, it contains phytic acid which is a harmful antinutrient.

Instead of peanut butter, I found Keto Butter made by Perfect Keto. It tastes really similar, but it&rsquos made with macadamias, cashews, coconut butter, MCT oil, vanilla bean powder, and salt.

Tip: Using code YUM15 saves you 15%!

The Keto Butter product is a great substitute for peanut butter in this easy Thai chicken salad with canned chicken. I prefer it over sunflower seed butter or almond butter.

Apple Cider Vinegar

If you don&rsquot have any apple cider vinegar, white vinegar or red wine vinegar will work too. I suggest using apple cider vinegar because it tastes the best with the coconut aminos.

Avocado Oil

Instead of avocado oil, you can use olive oil. The avocado oil gives it some healthy fats though, so I suggest using it.

Stevia Liquid

The sweetener in the dressing can be replaced with whichever one you prefer. The fifteen drops of stevia are equal to about a tablespoon of bulk low-carb sweetener.

Fresh Ginger

If you aren&rsquot a fan of ginger, you can leave that out. I love the deeper flavor it adds to the dressing, but it is completely optional.

Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

Quick Tips:

  • If you like your dressing a little spicy, feel free to add in some red pepper flakes or hot sauce. I&rsquove been staying away from nightshades so I didn&rsquot add any.
  • Make the salad dressing ahead of time and store it in an airtight container (like a mason jar and lid). You can use the dressing as a marinade for chicken or pork.
  • Instead of canned chicken, use any type of cooked chicken. Shredded rotisserie chicken is a popular choice.
  • This is also an excellent way to use leftover chicken from other recipes!


Who here loves Coleslaw? I feel like it’s one of those side dishes that you either love or hate.

Fortunately, it’s one recipe I absolutely love. The first time I had it was at KFC years ago, and although I was hesitant to try it at first, I realized just how great it was.

I know there are so many different versions of coleslaw, but today I’m sharing the best version that is very simple, quick, and the standard side you’ll find at most picnics and BBQs.

As mentioned, this recipe is the classic version that everyone knows and loves. But what’s great is you can easily customize it based on the seasonings and flavors you love most.

A great Coleslaw doesn’t need a ton of ingredients.

All you need is cabbage, carrot and a terrific Coleslaw dressing for this summertime classic. Along with Macaroni Salad and Caprese Salad, this is the salad we take to gatherings, that we lay out on buffets – because we know it’s a sure thing!

It lasts for days in the fridge so we have a great standby side for dinners and quick additions to lunchboxes. A traditional Coleslaw recipe is a classic that will never go out of fashion!

Place carrot, onion and salt in a glass or ceramic bowl, mix well. Set aside for 30 minutes.

Combine vinegar and sugar in a small heavy-based pan and stir over medium heat until sugar dissolves. Simmer, uncovered without stirring, for about eight minutes, or until reduced and slightly syrupy. Set aside to cool.

Drain carrot and onion and, using your hands, gently squeeze out any excess liquid. Place carrot and onion in the cooled syrup to pickle them lightly.

Combine pickled carrot and onion and syrup with remaining coleslaw ingredients, adjust seasoning if necessary, toss well and arrange on a serving plate.

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I made this as a side dish for my sweetheart from Alaska who had requested coleslaw to go with the moose burgers he was making. He likes relatively traditional food and I usually like more adventurous food than he. This recipe looked likely to please us both . The balance of vinegar/mayo/sugar was just right. It was excellent, we both enjoyed it.

I thought the amount of vinegar was fine. I may have thrown in a splash extra too. I had a massive cabbage from my CSA to use, so I measured 2.5 pounds of it and it made a huge amount. The shred blade on the food processor was fine for the carrots but was too fine for the cabbage. I found cutting cabbage in chunks and running through on the slice blade was best. When I initially made the cole slaw, it was way too bland, but at noted by others after sitting in the refrigerator the flavors really come together. Easy, quick and tasty -- will make again.

I agree: too much vinegar. Start with 2 Tablespoons, then add more if you want.

Way too tangy (vinegar) . . tried adding more mayo and sugar but ended up throwing most of it out.

Delish! I skipped the bell pepper as I just didn't think it would be to my liking. it certianly wasn't missing it. It was perfect with out it.

A very fresh-tasting coleslaw. I used half of an onion and skipped the bell pepper. I also used only about 1/2 cup of mayonnaise, which was great for my tastes, as I love vinegar. Plus a little salt and pepper. Received good reviews!

ps --- just realized my review didn't make any sense unless I mention adding about 1/4-1/2 tsp salt to the recipe.

The best coleslaw I've ever tasted! Next time I'll salt it first and let it sit a little then drain before adding the mayo and vinegar, but otherwise wonderful! Oh, and I used a red pepper instead of green, just for color, and added cayenne as others suggested. (I don't think the vidalia onion hurt, either)

Kind of plain but it works. I added a teaspoon of mustard.

A bit of cayene made a big difference. I use this recipe all the time when we are having barbecue sandwiches. Goes great with the pulled pork in Gourmet (rip) magazine.

Good solid coleslaw recipe, but you have to make it the day before, or at least a few hours ahead.

This was quick and easy coleslaw. I added half a head of red cabbage along with the green, and used just a pinch of sugar (as I hate adding sugar to anything). Overall a good recipe for creamy coleslaw.

This was a good, basic recipe for coleslaw. It was a bit bland so I added some more vinegar/sugar/salt and it livened it up. Not a fancy coleslaw but nice for everyone.

Very good basic coleslaw. i omitted the green pepper.

This is my favorite colslaw recipe of all the recipes on this site and I've made many. It was perfect. I made as per the recipe. The only thing I did a little different is I added about 1/2 of a very small head of red cabbage to add color. The red bled a little so the resulting slaw was a little pinkish tinged. I imagine this is perfect without the red cabbage too.

I prepared this recipe as written, and followed the suggestion to make it a day ahead. BBBoring. I added more salt. I added celery seed. Finally, I added a bit of bottled Italian dressing. Maybe, I am just not a fan of creamy coleslaw. It's back to oil and vinegar based coleslaw for me.

Simple 'Go-To' recipe for basic mayo/cabbage cole slaw. Easy to adjust to flavors and tastes too. Add some grated purple cabbage, add shredded radishes, jicama, or whatever you have, even broccoli stalks added to this recipe are great. We like a touch of horseradish when we have it with pork dishes like grilled tenderloins, or loins, and we like it with cilantro and jicama added for mexican influences. Add some shredded granny smith apples for a wonderful touch! A few times, I have omitted the sugar, added sugar syrup crushed pineapple to the recipe, and oh boy was that good! Great foundational recipe! Great on it's own, or doctored up for your flavor interests!

Omitted the green pepper bc I didn't have it. Came out great. Will be making this again.

I was looking for a mayo based cole slaw that did not load up on calories. This is it. I used half the mayo recommended and it was plenty.

This is my new go to slaw for BBQ's. The vinegar and mayo balance nicely, so its not to sweet, but the vinegar isnt overpowering. I will say on the first day its just good-ok, this really needs to be prepared the night before to get the full effect.

Fantastic. Made this for Father's Day. Everyone loved it! This will be my go to recipe for coleslaw. I did not use any bell pepper and added a bit more sugar. Great with ribs. I plan to make this many more times this summer.

This is really easy to put together, and it tastes great. I added jicama since I had one available. Prep time drops down to 5 to 10 minutes if you use a food processor to shred the veggies.

Excellent ! Everyone loves this coleslaw. Just the right seasonings !

This coleslaw is great. It gets better when chilled overnight and continues to improve with age up to 3 or so days. The green bell pepper is what really made it. I ate more of the cole slaw than the pulled pork it went with!

Nice blend of flavors, I used Napa cabbage and regular green cabbage and chilled overnight but would use a sweeter onion next time. Only had red onion and that flavor has overpowered everything else.


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