Ingredients for Thai Coleslaw
- 8 cups julienned savoy cabbage
- 2 cups baby spinach
- 2 chopped green onions
- Dry Roasted Peanuts
- Dried Pineapple
- Peanut Sauce
- Mayonnaise
- Seasoning
- Garlic Powder
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How to Make Thai Coleslaw
- Julienne 8 cups savoy cabbage and 2 cups baby spinach. Dice 1 cup dried mango flavored pineapple.
- Finely chop 2 green onions.
- In a small bowl, whisk together the sauce ingredients: 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 tablespoons lime juice, 1 tablespoon honey, 1-2 teaspoons sriracha (adjust to your spice preference), and 2 tablespoons water. Adjust consistency with more water if needed.
- In a large bowl, combine the julienned cabbage and spinach, diced pineapple, chopped green onions, and 1/2 cup roasted peanuts. Pour the sauce over the mixture and toss gently to coat.
- Serve immediately for the best crunch or within 15 minutes. Garnish with extra peanuts and green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
4g
Fat
6g
Carbs
2g