Thai Summer Slaw

This delicious Thai Summer Slaw has always been a crowd favourite in our house. With vibrant flavours, colours, and a variety of health benefits. Packed with an assortment of fresh vegetables like cabbage, carrots, and bell peppers, this salad is a nutritional powerhouse. These vegetables are rich in vitamins, minerals, and dietary fibre, which support a healthy digestive system and promote overall well-being. The balance of sweet and salty in this homemade dressing adds a burst of flavour. With antioxidant rich cilantro, the anti-inflammatory properties are bound to keep you feeling fresh. This Thai Summer Slaw is perfect for hot summer days, and a fantastic way to incorporate a variety of colour into your meal planning!

  • 2 Cups Shredded Red Cabbage
  • 2 Cups Shredded Green Cabbage
  • 3 Medium Carrots
  • 1/2 Cup Finely Chopped Cilantro
  • 1 Julienned Red Pepper
  • 1/2 Cup Chopped Peanuts
  • 1 Can Chickpeas
  • Sesame Seeds (optional for garnish)
  • Curry Peanut Sauce:
    • 1/4 Cup Extra Virgin Olive Oil
    • 1 Tablespoon Curry Powder
    • 1 Tablespoon Soy Sauce
    • 1 Tablespoon Peanut Butter
    • 1/4 Cup Brown Sugar


Step 1: Add red and green cabbage to a large mixing bowl. Spiralize carrots and add to large mixing bowl. Stir to mix evenly.

Step 2: Add chopped cilantro, julienned pepper, and chopped peanuts to mixing bowl. Mix Evenly.

Step 3: In a small mixing bowl, combine oil, curry powder, soy sauce, peanut butter, brown sugar, and stir until mixed evenly. Add peanut sauce to large mixing bowl and coat slaw mix evenly.

Step 4: Rinse chickpeas and add to slaw mixture. Stir evenly. Portion salad and garnish with chopped nuts and sesame seeds.

1 comment

  • I replaced the garbanzo beans with fried marinated (ketjap manis, ginger, sambal oelek, garlic) cubed tofu. I am serving the salad on a bed of vermicelli rice noodles.


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