Spicy PB Thai Cabbage Salad

Spicy PB Thai Cabbage Salad

Spicy PB Thai Cabbage Salad

Spicy PB Thai Cabbage Salad

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Spicy PB Thai Cabbage Salad

Spicy PB Thai Cabbage Salad

I have never been a fan of traditional coleslaw as I don’t care for mayo. I do like a big bowl of crunchy cabbage, carrots, and “coleslaw” without the dressing or other dressings so I set out once again to create another version of cabbage salad. I have gone sweet and tropical with my Coconut Pineapple…. But this time I went in the opposite direction with savory and spicy with this spicy Thai inspired version. Oh and even better, it has peanut butter in it! Which is great since one of my favorite non traditional salads is this….. that always hits the spot! This salad has it all crunch, texture, color, and flavor! Shredded cabbage and carrots, thinly sliced red pepper, and a spicy peanut butter sauce. Top it with cilantro and avocado for more flavor and nutrition and chopped peanuts for even more crunch! I like to enjoy a big bowl for a main dish, which could be topped with scrambled egg, chicken, or chicken free chicken if you are looking to add protein. However it also makes a tasty side dish or would be great at your next family picnic or BBQ. It is a great whole food, plant-based, gluten free, and vegan side dish. If serving for a group or kids you can always make it with regular peanut butter or I like to do half and half with The Heat Is On and Smooth Operator for a milder flavor as it is pretty spicy. The coconut milk in the sauce as well as the avocado help cut down the heat and balance it a little but it still packs a pretty good punch!

Spicy PB Thai Cabbage Salad

Makes 4-6 main dish servings, 10-20 side dish servings

Ingredients

  • 1/4 small green cabbage finely shredded
  • 1/2 small red cabbage finely shredded (about 4 cups total shredded green and red cabbage)
  • 2c shredded carrots
  • 1 red pepper finely sliced
  • 1/3c canned coconut milk (used So Delicious Original Culinary Coconut Milk)
  • 1/3c chopped fresh cilantro
  • 2 avocados, diced
  • 1/3c chopped peanuts
Read the whole recipe on A Whisk and Two Wands