This easy Thai-Style Coleslaw has a sweet and tangy blend of Asian flavours. Made with cabbage, carrots, kohlrabi and onions, it’s low in calories, but high in fiber and Vitamin C. A healthy addition to any Asian meal.
It’s time for Thai! Thai-Style Coleslaw, that is. Thai Slaw, Thai Coleslaw, Thai Cabbage Salad, Asian Slaw: whatever you want to call it, I call it delicious!
And this recipe has the added benefit of crispy, crunchy, healthy kohlrabi as an option!
What is kohlrabi and why should I eat it?
Kohlrabi, also known as German turnip, is in the same family as cabbage, kale, broccoli, cauliflower and more. It’s a cruciferous vegetable (one of those ones we’re advised to eat regularly.) Low in calories and carbs, and high in fiber and Vitamin C, kohlrabi is a good choice to add to this coleslaw.
It’s a tasty, crisp fall vegetable that I’ve learned to love as a raw veggie in this recipe for Kohlrabi Sticks with Dijon Dilly Dip, grated in this Fresh and Crisp Kohlrabi Winter Salad or cooked in Healthy Kohlrabi Quiche .
Above all, it adds a crisp crunchiness to this Thai-Style Coleslaw.
Ready to make this Asian slaw? Here’s what you’ll need.
Ingredients for Thai-Style Slaw with Kohlrabi
- cabbage: I used Savoy cabbage because I like the ruffled, lacy leaves. You could also use Napa or green cabbage.
- carrot: to add colour and crunch
- kohlrabi: for that crisp texture and mild, slightly sweet flavour
- green onions: for a mild onion flavour
- dressing: lime juice, tamari soy sauce, fresh ginger, garlic, dried red Thai chili, cilantro, basil, sesame oil and olive oil
How to Make Thai-Style Coleslaw
- Using the grating disc on a food processor makes preparing the vegetables for this slaw a quick task. Grate the cabbage, carrot and kohlrabi and chop the onion on the diagonal.
- Combine the dressing ingredients in a blender or shake in a jar with a lid.
- Toss the grated vegetables with the dressing, sprinkle with black sesame seeds and serve!
Make it your own! Possible variations
- Garnish with chopped salted peanuts or roasted cashews. (delicious!)
- Replace the dressing with homemade peanut sauce.
What to serve with this Thai-Style Coleslaw
This coleslaw is delicious with Asian or Thai dishes. Try it with these:
- Thai Chicken Skewers and Never-Fail Thai Coconut Rice
- Healthy Open Face Thai Chicken Burgers
- Spicy Thai Wings
- Bangkok Thai Crab Cakes with Spicy Dip
- Asian Glazed Garlic Chicken
Thai-Style Coleslaw with Kohlrabi
- 1/2 head Savoy cabbage
- 1 large carrot peeled
- 1 medium kohlrabi peeled
- 3 green onions
- 1 tbsp black sesame seeds
Thai Slaw Dressing
- 3 tbsp lime juice freshly squeezed
- 1 tbsp gluten-free tamari or coconut aminos for paleo diet
- 1/2 tsp coconut sugar or Lacanto Monkfruit 0-calorie sweetener
- 1 tbsp fresh ginger peeled and finely grated
- 1 clove garlic minced
- 1/4 to 1/2 tsp dried Thai red chili finely minced
- 1/4 cup cilantro finely chopped
- 1/4 cup basil finely chopped
- 1/4 cup olive oil extra virgin
- 1 tbsp sesame oil
- Use the grating disc on a food processor or a box grater to grate the cabbage, carrot and kohlrabi.
- Slice the green onions on the diagonal.
- Combine the grated vegetables in a large bowl.
- Shake the Thai Slaw Dressing ingredients in a jar with a lid or combine in a blender.
- Toss the slaw ingredients with the dressing, adding a little dressing at a time until you've reached the desired amount. Garnish with black sesame seeds (or chopped salted peanuts) and serve.
Try my other coleslaw recipes, too!
- Asian Pear Slaw with Ginger and Lime
- Cabbage Coleslaw with Sesame Miso Dressing
- Blue Cheese, Apple and Walnut Slaw
- Super Crunchy Thai Noodle Salad with Peanut Sauce
- Grape Apple and Red Cabbage Slaw
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