Rainbow Thai Coleslaw with Sweet Cilantro-Lime Dressing

  • Author: Julia // A Cedar Spoon
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 8-10 1x
  • Category: Salad, Vegetarian
  • Cuisine: Thai


Rainbow Thai Coleslaw with Sweet Cilantro-Lime Dressing is a colorful, healthy salad packed with vegetables and topped with Thai flavors. This salad makes a great dish to bring to a picnic or to share with a group.



  • For the Slaw:
  • 1 cup shelled edamame, cooked
  • 3 large carrots, shredded
  • 1 1/2 cups Napa cabbage, shredded
  • 1 1/2 cups red cabbage, shredded
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/2 orange pepper, chopped
  • 1/2 large cucumber, peeled, seeded and diced
  • 2 scallions, thinly sliced on the diagonal (green onions)
  • 1/2 cup unsalted peanuts, chopped (you can use salted)
  • 1/2 cup fresh cilantro, chopped
  • Sweet Cilantro-Lime Dressing
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1/4 teaspoon salt
  • 1 teaspoon lime zest
  • 1/4 cup fresh cilantro, chopped
  • 1 Tablespoon sugar


  1. For the slaw:
  2. Cook shelled edamame according to package.
  3. In a large bowl combine all vegetables, peanuts, fresh cilantro and cooked edamame.
  4. For the dressing:
  5. Put the oil, lime juice, salt, lime zest, cilantro into a blender and blend until smooth. Remove dressing from the blender and put into a salad dressing container or a mason jar. Add the sugar and whisk or shake to dissolve the sugar.
  6. Drizzle a half of the dressing onto the slaw and mix well. Refrigerate for one hour to let the dressing soak into the salad.
  7. When you are ready to serve the salad add the remaining dressing to taste, mix well and serve.


You can use salted or unsalted peanuts (or omit).[br]You can make this salad one day ahead and refrigerate. Do not add the dressing until you are ready to serve or the salad will get soggy.