Meatless Monday: Thai Peanut Slaw


One of the fun things about my weekly private chef gig is getting new inspiration without having to do any of the legwork searching for it.

Back in the fall, I used to send ideas to my client via email from week to week. I kept an on-going list on my end, but soon realized that a great way to keep the inspiration pooled between the two of us would be to create a private Pinterest board. This has worked fabulously, and as a result, I’ve been turned onto many recipes without having to trove the internet for them.


A few weeks ago, she came across a recipe for Thai tacos with cabbage slaw. The chicken marinade sounded delicious. But after I made it, the slaw was my revelation. The recipe was incredibly simple: just cabbage, radishes, scallions, carrots, and rice wine vinegar. Since the chicken marinade already had fish sauce and lime juice, I added those two to the slaw to give it even more of that Thai flavor. I liked it so much, I ended up making it again at home later in the week.


The craziest thing about the slaw is that it has no oil or sugar. In other words, it could not be better for you. One head of Napa cabbage also stretches a long way. I eat a lot of slaw in the summertime, and now that it’s mid-June pretty much everything on this site is a slow clap lead-up to July Fourth. It might not be the most all-American slaw in your repertoire, but I still think it’s worth a try next to ye ole hotdogs and hamburgers.

Where do you get most of your recipe inspiration? (besides here…duh). Would love to know in the comments!

Happy Monday, and eat up!


p.s. anyone been to San Sebastian or the Basque region? I’m planning my solo adventure for mid-July and would love suggestions in the comments!

Recipes IMG_5173

Thai Peanut Slaw

Total Time: 10 minutes

Serving Size: 6-8

Thai Peanut Slaw


  • 1 small head napa cabbage, thinly sliced
  • 4 cups shredded carrots
  • 1 bunch radishes (about 8), halved and thinly sliced
  • 1 bunch scallions, thinly sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons rice wine vinegar
  • Juice of 1 lime
  • ½ cup peanuts


  1. Combine the cabbage, carrots, radishes, and scallions in a large mixing bowl.
  2. In a small mixing bowl, whisk together the fish sauce, vinegar, and lime juice.
  3. Pour the dressing over the cabbage and toss to combine. Taste for seasoning and add salt as necessary.
  4. Transfer the salad to a platter and garnish with the peanuts.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!



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3 Responses to Meatless Monday: Thai Peanut Slaw

  1. I love slaws like this! And great idea for sharing the private Pinterest board! I love getting recipe inspiration from my mom’s enormous collection of cookbooks when I go home to visit her. I’ve been known to sneak a few back to my place every now and then!

  2. Chelsea says:

    This sounds amazing! Keep these summer slaws coming. I am a long-time subscriber to Bon Appetite Magazine. I may not actually cook all of the recipes, but they serve as great idea generators. The most recent edition had a feature on Persian cooking. My mind is now swimming with new spice and herb combinations.

    • You know, I used to say the food mags too. I get F&W and BA…but they seem to pile up on my coffee table these days! I have a stack with me now that I’m hoping to pour through tomorrow as part of my working relaxation. Will definitely check out the Persian piece. Dying to explore that part of the food world. xo

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