Easiest Ever 5 Minute Thai Peanut Ginger Slaw

This Thai Slaw recipe uses broccoli slaw and a Thai peanut ginger dressing for a tasty side dish you can make in 5 minutes!

Easiest Ever 5-Minute Thai Peanut Ginger Slaw: This Thai Slaw recipe uses broccoli slaw and a Thai peanut ginger dressing for a tasty side dish you can make in 5 minutes!

Sometimes you just need a no-fuss side dish. You know what I’m talking about. Those days when cooking is a hassle all together, or the main dish is already complicated enough, or you get invited to that last-minute potluck and don’t have all day to make something. That’s where this Thai broccoli slaw recipe comes in.

To the rescue! I kid you not, you can have this done in FIVE MINUTES.

Yes, I timed myself.

Part of what makes it so easy is that I cheated a little bit and used a pre-packaged produce item. GASP! I know, it’s weird, isn’t it? I never buy those salad kits or pre-cut fruit, but the one pre-packaged item I swear by is broccoli slaw. It’s just amazing.

This Thai Slaw recipe uses broccoli slaw and a Thai peanut ginger dressing for a tasty side dish you can make in 5 minutes!

Sometimes I use it in place of pasta or swap out half my Pad Thai noodles with the stuff to bring down the calories. It sounds crazy but it works.

Here’s how you make this Thai Peanut Slaw:  

First, you just dump the broccoli slaw in a bowl with a handful of cilantro leaves.

Next, put some peanuts, lime juice, fish sauce (or salt), oil, vinegar, and fresh ginger in a food processor and go to town on it.

Pour the dressing over the slaw and toss to coat.

Sprinkle a few reserved peanuts over the top and you are good-to-go.

This Thai Slaw recipe uses broccoli slaw and a Thai peanut ginger dressing for a tasty side dish you can make in 5 minutes!

See, I told you it was easy. Come to think of it, I’ve been sharing a LOT of easy recipes with you guys lately.

Let’s just say it’s because it’s hot outside and not because I’m lazy okay?

My favorite kind of recipes are ones where the food processor does all the hard work. I used my handy counter-top size food processor and it was a breeze. Chucked the bowl, blade, and lid right into the dishwasher and cleanup was done!

This Thai Slaw recipe uses broccoli slaw and a Thai peanut ginger dressing for a tasty side dish you can make in 5 minutes!

Alright, go get busy!

Here’s the Recipe!

Easiest Ever 5 Minute Thai Peanut Ginger Slaw

Easiest Ever 5 Minute Thai Peanut Ginger Slaw

This Thai Slaw recipe uses broccoli slaw and a Thai peanut ginger dressing for a tasty side dish you can make in 5 minutes!

Yield: 4-6 servings
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 12 oz. package of broccoli slaw
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup peanuts, divided
  • Juice of half a lime
  • 1 Tablespoon fish sauce (or salt)
  • 2 teaspoons peanut oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon ginger root, roughly chopped

Instructions

  1. Place broccoli slaw and cilantro leaves in a large bowl.
  2. Put half of the peanuts until the bowl of a food processor along with the lime juice, fish sauce, peanut oil, vinegar, and ginger. Process until liquefied.
  3. Roughly chop remaining peanuts and add to the bowl.
  4. Pour dressing over top and toss to coat. Serve at room temperature or chilled.

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 193|Total Fat: 12g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 8g|Cholesterol: 0mg|Sodium: 498mg|Carbohydrates: 19g|Fiber: 4g|Sugar: 11g|Protein: 7g|

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

 

July 21, 2014 | Last Updated on April 23, 2021 by Linda

24 thoughts on “Easiest Ever 5 Minute Thai Peanut Ginger Slaw”

  1. This sounds great but was wondering….how much salt would I need to use instead of fish sauce? Not a fan of fish sauce but love everything else! Thanks!

    Reply
  2. This recipe looks delicious, plus I’m psyched to try brocolli slaw! I’m intrigued by your use of the slaw as noodles- do you pre-cook them? Or just throw them in at the end of your stir fry with the noodles? Thanks for such great recipes!

    Reply
    • Nope, I don’t pre-cook them. They are really thin and cook from the steam in the noodles. I just toss them it toward the end of the stir fry 😉

      Reply
  3. How many servings will this make? I am wanting to take it to a potluck tomorrow and need to know if I need to double or triple the recipe 🙂

    Reply
  4. Hi — What size pkg. of broccoli slaw do you use? Considering differing sizes of limes, how many tsp. or Tbsp. of lime juice? I’m curious because I just made this and the dressing isn’t strong enough to cover the bitterness of the raw broccoli.

    Thanks!

    Reply
    • Hi, Melissa! I just used a regular 12-ounce bag. Although broccoli doesn’t taste bitter to me! A half a lime typically has about 1 tablespoon of juice in it, though some limes are sweeter than others! Feel free to add ore if it suits your tastes 🙂

      Reply
  5. If you are reading these comments, it’s a sign to make this asap! This stuff rocks! I just made a double batch to have on hand for any time of the day or night or morning! It’s that good!!!

    Reply
  6. Healthy, easy and tasty! Instead of the peanuts and peanut oil, I used 1/2 TB peanut butter and dissolved it in the lime juice and fish sauce before pouring it over the broccoli slaw. I also added 1 tsp granulated sugar to the sauce mixture for a hint of sweetness. I do miss the crunch of the peanuts, but since I don’t have any in my pantry, the peanut butter is a good substitute.

    Reply
    • Hi, Anna! I’m glad you found a way to make this work for you – definitely try it with the peanuts sometime, the crunch is super tasty 🙂

      Reply
  7. I just found your blog today, thanks to Tessa of Handle the Heat, and am delighted to see all the Thai recipes. Some of my tastiest and most adventurous eating occurred during the two months a friend and I spent in Bangkok. I also had the privilege of taking a Thai cooking class at the Phuket Thai Cookery School earlier this year. What fun. One thing I really like about the Thai recipes I’ve seen here on your site is that I think my husband would actually eat them. I’m really looking forward to trying your recipes.

    Reply
    • Thanks for stopping by, Susan! That’s so great that you go to take classes in Phuket, I’m really jealous! I’m glad to be able to help with recipe ideas – those husbands can sure be picky sometimes! 🙂

      Reply
  8. Made this last night — way so easy and even more tasty!! Was hard to make myself stop eating and save some for today! So good!

    Reply
  9. One word.. Love!

    Would go perfect with what I’m posting on Wednesday.. YUM! Pinned girl, loving all the international inspired dishes!

    Reply
    • Thanks, Krista!! I’ll definitely check in to your site tomorrow so I can see what I should make with this slaw 🙂

      Reply

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