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!

Thai Slaw in a white bowl.

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.

Thai Slaw in a white bowl.

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.

Thai Slaw in a white bowl.

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!

Thai Slaw in a white bowl.

Alright, go get busy!

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Asian Broccoli Slaw served in a white bowl.

Easy Crunchy Asian Slaw Recipe

In just 5 minutes, transform simple ingredients into a culinary masterpiece with our Easy Crunchy Asian Slaw. Featuring broccoli and an exotic Thai peanut ginger dressing, this Asian Broccoli Slaw is a perfect side dish sensation!
4.3 from 21 votes
Pin Rate
Course: Side Dishes
Cuisine: Thai
Diet: Gluten Free, Dairy Free
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 -6 servings
Calories: 148kcal
Author: Linda
Print Recipe


  • 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 substitution in notes below)
  • 2 teaspoons peanut oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon ginger root - roughly chopped
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  • Place broccoli slaw and cilantro leaves in a large bowl.
  • Put half of the peanuts into the bowl of a food processor along with the lime juice, fish sauce, peanut oil, vinegar, and ginger. Process until liquefied.
  • Roughly chop the remaining peanuts and add them to the bowl.
  • Pour dressing over the top and toss to coat. Serve at room temperature or chilled.


If you don’t have fish sauce, you can substitute ½ tablespoon of soy sauce, ½ tablespoon of vinegar, and a pinch of salt.
Store the Asian Broccoli Slaw in an airtight container in the refrigerator; it will stay good for up to 3 days.


Serving: 1serving | Calories: 148kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 381mg | Potassium: 438mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 476IU | Vitamin C: 80mg | Calcium: 64mg | Iron: 2mg

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  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!

  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!

    1. 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 😉