This Thai coleslaw recipe is a whole new take on mayo-based slaw. Its tangy dressing is sweet, sour and spicy all at once, giving you a flavor explosion in your mouth. The soba noodles also give a contrasting texture to the crunchy veggies.

How To Make Thai Coleslaw

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20 mins
5 mins
25 mins


  • 2 oz soba noodles cooked
  • 1 head Napa cabbage medium-sized
  • 1 ½ cups carrot
  • 1 cup zucchini
  • 2 cups mixed baby greens
  • 1 cup cilantro chopped
  • 1 cup peanuts dry-roasted, unsalted
  • 1/2 cup almonds sliced

For Dressing:

  • 1/3 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp chili paste
  • 4 tsp fresh lime juice
  • 2 tsp canola oil
  • 1/2 tsp salt


Making the dressing

  • Combine the dressing ingredients in a small bowl or glass measuring cup.
  • Heat it up in the microwave on high for 30 to 60 seconds or until dressing is hot, but not boiling. This will help to dissolve the sugar and salt.
  • Stir the dressing well and set it aside to cool.

Making the slaw

  • Cook soba noodles for 5 minutes in rapidly boiling water, or whatever is stated in the directions on the package.
  • Drain the soba noodles, run cold water over them and let them sit to cool.
  • Use a large sharp knife or mandolin to thinly slice the Napa cabbage. You should get about 10 cups of sliced cabbage.
  • Julienne the carrots and zucchini and chop them further into bite-size strips.
  • Chop the soba noodles into bite-sized lengths, then combine them with the vegetables, cilantro, and nuts in a large bowl.
  • Toss everything around really well while adding the dressing. Cover and chill the bowl for at least 4 hours or overnight for an even better taste. Your slaw should last for up to a week covered in the fridge.

Nutrition Facts

Calories: 296kcal | Carbohydrates: 33g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 270mg | Potassium: 662mg | Fiber: 5g | Sugar: 18g | Vitamin A: 5247IU | Vitamin C: 39mg | Calcium: 144mg | Iron: 2mg