This crunchy Thai peanut cabbage salad is healthy, tasty and full of flavor! Perfect for a super quick meal. Low-carb, gluten-free, grain-free, dairy-free.
This Thai Peanut Cabbage Salad is a great recipe for whenever the savory peanut butter cravings hit!
Peanut butter has always been one of my all-time favorite foods. There are just so many possibilities, when it comes to recipes. Sweet, savory, breakfast, dessert; the options are truly endless!
While dessert recipes with peanut butter are always a stellar option, savory dinner recipes containing it are just so special. I love when there are lots of tangy, citrusy and salty flavors accompanying the peanut butter.
Asian recipes really hit the nail on the head in this aspect. It’s probably why Asian, especially Thai cuisine, is my favorite type of food when I eat out.
This Thai peanut cabbage salad is a recipe I have made many times now, and I definitely won’t stop making any time soon. It’s crunchy, fresh and a lot healthier than it should be, for tasting so delicious!
It’s easy to make and incredibly delicious too!
To make this Thai peanut cabbage salad, you will need these ingredients:
- Coleslaw mix
- Cooked chicken, marinated with garlic and ginger, or your favorite Asian seasoning prior to cooking
- Slivered almonds or chopped peanuts
- Green onions
- Mandarin oranges
- Sesame seeds
- One batch of peanut sauce. This can be prepared a day ahead, if desired
Add coleslaw mix, cooked chicken, slivered almonds, green onions and mandarin oranges to a large bowl. Add in peanut sauce and mix to coat ingredients in dressing. Portion into bowls and top with sesame seeds.
Enjoy right away, or prepare ahead and serve within 1-2 days. Store leftovers in an air-tight container in the fridge for 2-3 days. Leftovers are delicious heated up or eaten chilled.
Can I use almond butter, sunflower butter, etc. instead of peanut butter?
Yes, you certainly can! Any type of nut butter would work great here. They should all nicely complement the green onions, mandarin oranges and garlic ginger chicken.
You may also enjoy:
Thai Peanut Cabbage Salad
- 1 lb chicken breasts or tenderloins
- 1 teaspoon garlic powder
- 1/2 teaspoon powdered ginger
- salt and pepper, to taste
- dash of soy sauce or coconut aminos
- 1 batch peanut sauce (linked above)
- 16 oz bagged coleslaw mix
- 1/4 cup slivered almonds or chopped peanuts
- 1 batch chopped green onions
- 1 tablespoon sesame seeds
- 10 oz canned mandarin oranges in 100% juice, with liquid removed
- Slice up chicken and stir in garlic powder, ginger, salt, pepper and soy sauce or coconut aminos. If desired, allow to marinate for 30 minutes. Cook in a pan over medium heat until fully cooked. Set aside to cool.
- Make one batch of peanut sauce (https://www.theharvestskillet.com/asian-peanut-sauce/), and set aside for a minute. In bowls, lay a bed of cabbage, and top with cooled chicken, slivered almonds or chopped peanuts, chopped green onions, sesame seeds and mandarin oranges. Drizzle peanut sauce on top and serve.
- Leftovers can be stored in an air-tight container in the fridge for 3-4 days.