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Thai spicy ginger and peanut coleslaw

DIY Lifestyle
gluten-free, vegan, healthy
Prep Time 5 mins
Cook Time 1 min
Course Appetizer
Servings 6 servings


  • 2 Pre-made coleslaw mixes: I buy mine from Trader Joes but pretty much every grocery store sells this. It usually comes with a pre-made dressing to add but I just put that aside and will use it later in the week on something else. Also I use two coleslaw mixes because the dressing it too much for just one bag of coleslaw if you want to make a smaller portion then cut the dressing recipe in half.
  • Dressing:
  • 2 garlic cloves
  • 1 tbsp fresh ginger root without the skin
  • 2 tbsp lemon juice – lime also works fine
  • 1/3 cup sriracha sauce replace with maple syrup in same amounts to take heat out of recipe
  • 4 tbsp sesame oil
  • 1/2 cup gluten free soy sauce
  • 2 tbsp rice vinegar
  • 1/2 cup chunky peanut butter- smooth also works fine it just won’t be crunchy on the coleslaw
  • 1/2 cup water
  • Optional: a little sprinkle of coconut sugar – it’s not needed but it does make the recipe a tad more sweet


  • Take pre-made (if using) coleslaw, rinse, drain, and place in a bowl
  • Combine all dressing ingredients into blender and pulse until everything is incorporated and no separation from the oils is seen.
  • Pour all of the dressing mixture over coleslaw, mix and you’re ready to eat


Storage: Keep in an airtight container for up to 2 days in the fridge