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Thai Peanut Slaw with Crunchy Fried Noodles


Slaw mix:

  • 1 C chopped kale
  • 1 C chopped cabbage
  • 1 carrot grated
  • 1 stalk celery sliced
  • 3 radishes sliced
  • 2 tbsp sliced almonds

Fried Noodles:

  • 1 C medium width egg noodles boiled for 5 minutes and dried between paper towels
  • peanut oil for frying

Thai Peanut Dressing:

  • 1/4 cup organic creamy peanut butter
  • 2 tbsp sesame oil
  • 2 tbsp grapeseed oil
  • 4 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 1 cayenne pepper chopped fine
  • 2 garlic cloves crushed
  • 1 tbsp freshly grated ginger
  • 2 tbsp light honey
  • 1 tsp salt
  • 2 tsp organic sugar
  • 2 tbsp fresh lemon juice
  • 1 vanilla bean scraped clean (save the pod and soak it in vodka for your own homemade extract)


Slaw Mix:

  • Combine all the veggies and toss.

Fried Noodles:

  • To fry the noodles: Heat a wok or large skillet over medium with 1/2 inch peanut oil. Fry the noodles until the oil stops sizzling. Place on dry paper towels to drain.

Thai Peanut dressing:

  • Place all ingredients into a food processor and process until desired thickness. Adjust to taste. Serve over fresh greens and veggies.


  • Arrange veggies in a dish, drizzle with dressing and top with sliced almonds and fried noodles.


Recipe by: Connie Murray @Happybellyfoodie.com