Quick and Easy Thai-Style Coleslaw

    2 hours 10 mins

    This easy coleslaw has a sweet and tangy blend of Asian flavours, and takes only a few minutes to make. Make it early in the day, and it will be a great side dish with dinner.

    52 people made this

    Serves: 8 

    • 1/2 head cabbage, shredded
    • 1/2 head red cabbage, shredded
    • 2 carrots, grated
    • 60ml (1/4 cup) lime juice
    • 60ml (1/4 cup) rice wine vinegar
    • 1 tablespoon fish sauce
    • 2 tablespoons sesame oil
    • 2 tablespoons honey
    • 60g chopped peanuts
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Extra time:2hr  ›  Ready in:2hr10min 

    1. Place the shredded cabbage and carrot into a large bowl and pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey and peanuts. Stir until well blended, seasoning to taste with salt and pepper. If using a bowl with a lid, put the lid on and shake thoroughly. Refrigerate for at least two hours, stirring or shaking occasionally, to allow the flavours to blend before serving.

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    Reviews in English (45)


    I'm not usually a fan of sweet salads but this one was pretty good. Still, next time I think I halve the honey, replacing the missing half with an equal amount of soy sauce, to reduce the sweetness and increase the "Asianness" of the flavor.  -  19 Oct 2004  (Review from Allrecipes US | Canada)


    Wow! I've already made this 3 times, and just got the recipe less than 2 weeks ago! Family wiped out whole bowl the first night, and asked I make again for the next night! Very easy - once you have those ingredients on hand, it is so fast to make. I took a whole jar of peanuts and chopped them (food processor) and put them back in the jar to keep handy! I put a little Cilantro in too one time, and that was tasty too! A great dish!  -  03 Jul 2004  (Review from Allrecipes US | Canada)


    THis was good. I cut back on the honey, added sesame seeds instead of peanuts like one reviewer suggested, and I added a bit of ginger. I will be making this again.  -  11 Nov 2004  (Review from Allrecipes US | Canada)