One thing I love about Thai food is their use of peanuts and coconuts. It’s not something you find in more traditional American foods. I was first inspired by this recipe when I stumbled across these Thai Turkey Burgers made by Jessica Merchant of How Sweet Eats. It was this recipe that turned me into an avid fan of hers. I have been following her daily posts for YEARS! She has an amazing personality and amazing food to match.
After making this recipe a few times I decided to give it my own twist. This recipe has evolved over the past few years and I’ve finally found that one method that makes it mine. Such is the life of a foodie!
I will want to warn you though… This has a good kick to it, and it makes a LOT of sauce. So saucy… But have no fear! Keep an eye out for my next upcoming post to see what I use the remaining sauce for. *Hint Hint*
Lookie at those colors!
Sooo crunchy with the peanuts!
I ended up pairing this slaw with BBQ pulled pork sandwiches (recipe still in experimental mode), and it was perfect! You get the slightly sweet and spicy in both the pulled pork and slaw, but there’s a freshness that the slaw has to contrast the smoky BBQ. We paired this with an IPA beer to complete the meal.
It was perfect for a summer dinner.
Thai Peanut Slaw
For the Slaw
- 1 bag of shredded cabbage, or one head of cabbage, shredded
- 1 cup of matchstick carrots
- 3 green onions, sliced
- ½ cup of chopped peanuts
- I cup of chopped cilantro
For the Sauce
- 1/2 cup sweet chili sauce
- 1/4 cup rice vinegar
- 1/2 cup lite canned coconut milk
- 1 tablespoon of sriracha
- 1 tablespoon peanut butter, I used crunchy but you can use smooth as well
- 1 teaspoon-sized knob of ginger, grated
- 1 lime, juiced
- 1 tablespoon soy sauce
- 2 tablespoons of honey
- 3 garlic cloves, grated or minced
- 1-3 dashes of red chili flakes, optional
- 1 teaspoon of fish sauce
In a bowl add all the ingredients for the sauce and whisk together until it’s combined. Cover and put into the fridge to chill. Remember, this makes a lot of sauce so if you want to only make this for the slaw then only use half portions of the ingredients.
In a larger bowl or serving platter place all the slaw ingredients together and gently toss. Add in the sauce ¼ of a cup at a time until you get the amount that you like. I prefer a lighter amount of sauce in the slaw, but some people prefer more. Add a little at a time so you can get the consistency that you like.
Store the remaining sauce in the fridge and keep an eye out for my next recipe to show you what you can use it for. *wink*
Or you just eat it with a spoon. I won’t judge.