This fresh, crisp Thai-style coleslaw is made with shredded cabbage, carrots, and kohlrabi or snap peas, tossed in a tangy sesame-ginger dressing. It's a delicious and easy side dish to accompany any Thai or Asian meal.
It's time for Thai!
Thai-Style Coleslaw, that is. Thai Slaw, Thai Coleslaw, Thai Cabbage Salad, Asian Slaw: whatever you want to call it, I call it delicious!
❤️ Why you'll love this recipe
- This Thai coleslaw recipe has the added benefit of crispy, crunchy, healthy kohlrabi or sugar snap peas as options!
- Kohlrabi is a tasty, crisp root vegetable that I've learned to love in several ways: as a raw veggie in this recipe for Kohlrabi Sticks with Dijon Dilly Dip, grated in this Fresh and Crisp Kohlrabi Winter Salad or baked in Healthy Kohlrabi Quiche.
- It adds a crisp crunchiness to this Thai Coleslaw.
- Optional additions include chopped peanuts, sesame seeds, and lime wedges for added crunch and flavor.
🛒 Ingredients
Ready to make this Asian slaw? Here's what you'll need.
- cabbage: I use Savoy cabbage because I like the ruffled, lacy leaves. You could also use Napa or green cabbage.
- carrot: to add color and crunch
- kohlrabi: for that crisp texture and mild, slightly sweet flavor and/or sugar snap peas
- red bell pepper: optional
- green onions: for a mild onion flavor
- dressing: lime juice, tamari soy sauce, fresh ginger, garlic, dried red Thai chili, cilantro, basil, sesame oil, and olive oil
🔪 Instructions
- Using the grating disc on a food processor makes preparing the vegetables for this slaw a quick task. Grate the cabbage, carrot, and kohlrabi, and slice the green onion on the diagonal. Slice the red pepper thinly and slice the pea pods in half lengthwise. You can slice the carrot into matchsticks if you'd like.
- Combine the sesame-ginger dressing ingredients in a blender or shake in a jar with a lid.
- Toss the vegetables with the dressing, sprinkle with black sesame seeds, and serve!
🔁 Possible variations
- Garnish with chopped salted peanuts or roasted cashews. (delicious!)
- Replace the dressing with homemade peanut sauce or Easy Ginger-Orange Dressing.
❓ Readers' questions
Kohlrabi, also known as German turnip, is in the same family as cabbage, kale, broccoli, cauliflower and more. It's a cruciferous vegetable. Low in calories and carbs, and high in fiber and Vitamin C, kohlrabi is a good choice to add to this coleslaw.
🍽 What to serve with Thai coleslaw
This coleslaw is delicious with Asian or Thai dishes. Try it with these:
- Easy Thai Baked Chicken
- Thai Chicken Skewers and Never-Fail Thai Coconut Rice
- Bangkok Thai Crab Cakes with Spicy Dip
- Asian Glazed Garlic Chicken
Try my other healthy, budget-friendly coleslaw recipes, too!
🕑 Storing Thai slaw
Coleslaw will stay fresh and crisp in your fridge for several days. Make this recipe, refrigerate it in an airtight container and have it ready to serve all week. Add the dressing just before serving.
Enjoy every crunchy bite!
This recipe was originally published in 2019. It has been a popular one, so I thought I'd republish it with new photos and bump it up so more of you can enjoy it, too.
When you make this recipe for Thai-style coleslaw, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
🗒 More salad recipes
- Blackberry Spinach Salad with Blackberry Balsamic Dressing
- Roasted Sweet Potato Kale Salad with Nutritional Yeast Dressing
- How to Make Homemade Salad Dressing
- 24 Best Winter Salad Recipes
📖 Recipe
Thai-Style Coleslaw with Sesame-Ginger Dressing
Ingredients
- ½ head Savoy cabbage
- 1 large carrot, peeled
- 1 medium kohlrabi, peeled
- 1 medium red bell pepper, thinly sliced (optional)
- 8 medium sugar snap pea pods, halved lengthwise
- 3 green onions
- 1 tablespoon black sesame seeds
Sesame Ginger Dressing
- 3 tablespoon lime juice, freshly squeezed
- 1 tablespoon gluten-free tamari, or coconut aminos for paleo diet
- ½ teaspoon coconut sugar, or Lacanto Monkfruit 0-calorie sweetener
- 1 tablespoon fresh ginger, peeled and finely grated
- 1 clove garlic, minced
- ¼ to ½ tsp dried Thai red chili, finely minced (optional)
- ¼ cup cilantro, finely chopped
- ¼ cup basil, finely chopped
- ¼ cup olive oil, extra virgin
- 1 tablespoon sesame oil
Instructions
- Use the grating disc on a food processor or a box grater to grate the cabbage, carrot and kohlrabi. If you prefer, you can slice the carrots into matchsticks. Slice the red bell pepper thinly.
- Slice the sugar snap peas lengthwise.
- Slice the green onions on the diagonal.
- Combine the vegetables in a large bowl.
- Shake the Sesame-Ginger Dressing ingredients in a jar with a lid or combine in a blender.
- Toss the slaw ingredients with the dressing, adding a little dressing at a time until you've reached the desired amount. Garnish with black sesame seeds (or chopped salted peanuts) and serve.
Dee
I had never tried kohlrabi before but decided to try it. Loved its crunchiness! It was really good in this coleslaw. Thanks. This one is a new favourite.
Flavour & Savour
Glad you gave it a try! We like it raw, cut in sticks with dip, too!