Go Back
–+ servings
Thai coleslaw with shredded cabbage, carrots, and cilantro in creamy chili-lime dressing

Thai Fusion Coleslaw

Thai fusion Crunchy Coleslaw: A refreshing twist on classic coleslaw featuring shredded cabbage and carrots tossed in a sweet-spicy Thai dressing made with chili sauce, lime, and soy sauce. Topped with fresh cilantro, this make-ahead friendly dish delivers the perfect balance of crunch, tang, and heat that can be customized to taste.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Thai/American
Keyword: coleslaw, Thai Fusion, Thai Inspired
Servings: 4 people
Calories: 180kcal
Author: Susie Thompson

Ingredients

  • 4 cups shredded cabbage about ½ medium head
  • 1 carrot grated
  • 1 small onion or shallot thinly sliced
  • 1 mango (optional) thinly sliced
  • ½ cup Thai sweet chili sauce
  • 2 tablespoon soy sauce
  • Juice of 1 lime
  • 2 tablespoon vegetable oil or sesame oil
  • 1 tablespoon rice vinegar optional
  • Salt and pepper to taste
  • Fresh cilantro leaves chopped (optional, for garnish)

Instructions

  • Make the Dressing: Whisk Thai sweet chili sauce, soy sauce, lime juice, and your choice of vegetable or sesame oil in a small bowl. If desired, add rice vinegar for extra tang.
  • Toss the Vegetables: In a large bowl, mix together shredded cabbage, grated carrots, onions, and if using, mangos until evenly combined.
  • Mix & Season: Pour dressing over the vegetable mixture and toss thoroughly until well coated. Taste and adjust with salt and pepper as needed.
  • Chill & Garnish: Let flavors develop by refrigerating covered for at least 30 minutes. When ready to serve, top with fresh cilantro if desired.

Video

Notes

  • Make ahead: Prepare vegetables and dressing separately up to 24 hours in advance. Combine 1-2 hours before serving for optimal crunch.
  • Storage: Keeps well in an airtight container in the refrigerator for 2-3 days.
  • Spice level: Start with less chili sauce and adjust to taste.
  • Variations: Add julienned mango for sweetness, crushed peanuts for crunch, or Thai basil for extra flavor.
  • For vegan version: Replace fish sauce with coconut aminos.
  • Prep tip: Salt and drain cabbage for 15 minutes before mixing to prevent watery slaw.
 
 
 

Nutrition

Serving: 1cup | Calories: 180kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 780mg | Fiber: 4g | Sugar: 15g
Tried this recipe?Let us know how it was!