Clean Eating Thai Coleslaw

thai coleslaw

You know that dressing that you can put on noodles to make them sort of a creamy, salty, savory, flavor that you just can’t place? It’s the one that is sort of a version of homemade pad-thai? Oh lawd, how I love pad thai.  With lots of veggies and lots of sauce…mmmm.  Okay. This is that guy, only done without peanuts, and without soy, and not on noodles. So there you are:


Clean Eating Thai Coleslaw

Clean Eating Thai Coleslaw


    For the Sauce:
  • 2 Tbsp. almond butter
  • 2 Tbsp. coconut aminos
  • 1 Tbsp. rice vinegar (or juice from one small lime)
  • 1 Tbsp. olive oil
  • 1/4 tsp garlic powder
  • 1/8 tsp ground pepper
  • 1/8 tsp ground ginger
  • dash cayenne
  • For the Salad:
  • 1/2 bag pre-made coleslaw or kale, chopped
  • 2 scallions, chopped
  • handful of chopped parsely


Mix all the sauce ingredients together in a small bowl until combined. Pour over the coleslaw (or kale), scallions, and parsley in a large bowl, and combine until all of the vegetables are covered in sauce. Refrigerate until serving.

Now, for Whole 30, I use this for coleslaw or kale- which the recipe is easily doubled. You can of course just serve it as a dip for veggies, or over rice noodles, and make a pad-thai version of your own…just add cilantro maybe at the end.

It may not be a container of the  real deal Pad Thai of the kind I dream about, but this will do for a picnic or a n easy make ahead lunch- Right?

This is easy, and it is good.  You’re welcome.  Happy Tuesday!

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