This Thai Coleslaw recipe is amazingly delicious - even with no mayo! Creamy, Sweet, salty and crunchy with a zingy coconut and lime dressing, you may never go back to plain old coleslaw!
Coleslaw is one of my all-time favorite salads. It's easy, cheap and you can make it a million different ways - from this Indian Spiced Coleslaw to this no mayo coleslaw recipe flavored with coconut and lime. The inspiration for this coleslaw recipe came from an old Donna Hay magazine that featured a beef stir-fry with coconut and lime. Which got me thinking about Thai flavors.
Jump to:
But a stir fry wasn't what I had in mind. To be honest, it's a mystery to me sometimes how my brain goes from point A to point B... but I kept thinking coconut and lime would be amazing in a coleslaw.
And I thought right. This no mayo Thai Coleslaw with Coconut and Lime recipe is...truly fabulous and the perfect side for grilled fish, shrimp, pork, or chicken!
What you'll need to make Thai Coleslaw (no mayo) recipe!
- Shredded cabbage (pre-shredded cabbage with carrots works great in this recipe)
- coconut milk - you can use either full fat or low fat.
- Lime Juice- for the best flavor, use fresh lime juice!
- Fish Sauce - I like Red Boat but use whatever brand you like.
- brown sugar - you can use either light or dark.
- Thai green curry paste - I used Thai Kitchen but use your favorite!
- Mango - if you don't have mango you could use papaya or even substitute orange segments.
- Fresh Mint
- Fresh Cilantro
- Dry Roasted Peanuts - these are definitely optional but I love the salty crunch they give!
- Green onions
- Shredded Coconut
How to make No Mayo Dressing:
It's really easy to make coleslaw dressings without mayo! For this Thai coleslaw recipe, I used coconut milk - it's creamy texture is perfect for coating shredded cabbage.
- Combine the coconut milk, lime juice and zest, fish sauce brown sugar, and curry paste in a blender and blend for 30 to 45 seconds until the dressing is smooth.
How to make the coleslaw
- For the coleslaw, combine the cabbage, mango, mint, cilantro, and green onions in a large bowl and toss to combine. Add ½ of the dressing and toss. Taste and add more dressing if desired.
- Sprinkle the toasted coconut and peanuts on top and serve.
Other options for making a no mayo coleslaw dressing
- Greek yogurt - add in a little vinegar and your favorite fresh herbs or even a dried herb blend.
- Mexican crema - like coconut milk, crema is perfect for coating all that shredded cabbage.
- Sour cream - sour cream makes an amazing coleslaw dressing! I love mixing in minced chives and plenty of ground black pepper.
- Oil and vinegar - almost any vinaigrette works great for a no mayo coleslaw dressing.
I hope you enjoy this Thai Coleslaw!
Other salad recipes you may enjoy:
- Thai Cucumber Salad - A simple combo with a rice vinegar dressing.
- Chopped Cauliflower Salad - a creamy cauliflower and barley salad.
- Mediterranean Quinoa Salad - a delicious way to get your veggies!
- Edamame Salad with Citrus Honey Dressing Edamame, peppers and cucumbers all wrapped in a zippy dressing!
📖Recipe
Thai Coleslaw with Coconut and Lime
Ingredients
- Dressing:
- 1 cup light coconut milk
- juice and zest of 1 lime
- 4 teaspoons fish sauce
- 2 teaspoons dark brown sugar
- ¼ tsp. Thai green curry paste
- coleslaw
- ½ head green cabbage thinly sliced (about 4 cups)
- ½ head red cabbage thinly sliced (about 4 cups)
- 1 mango peeled and sliced
- ½ cup fresh mint leaves
- ½ cup cilantro leaves
- 2 green onions sliced
- ½ cup shredded coconut toasted
- ½ cup chopped peanuts
Instructions
- For the dressing: Combine all the ingredients in a blender and blend for 30 seconds or so until the dressing is smooth. Taste and adjust seasonings.
- For the coleslaw, combine the cabbage, mango, mint, cilantro and green onions in a large bowl and toss to combine. Add ½ of the dressing and toss. Taste and add more dressing if desired.
- Sprinkle the toasted coconut and peanuts on top and serve.
Recipe Notes
Nutrition
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Priscilla - She's Cookin' says
My kind of coleslaw! Put the lime in the coconut and drink 'em both up :))
Nancy says
LOL!! I kept thinking about that song when I was making it Priscilla!!!
Patti says
The flavors from the curry, mint, and cilantro, along with the toasted coconut make this a truly unique slaw recipe. Next month, I am posting a round up of coleslaw recipes and would love to add your recipe to my post. May I use one of your photos in the round up? I will link back to your site for the recipe.
MJ says
This looked really good. However the salad dressing didn't turn out for me at all. It curdled like crazy and tasted quite bad. What did I do wrong?! I followed the instructions and used the same ingredients as posted
Nancy says
Hello MJ I am so sorry the dressing didn’t work for you. Did you use a blender to mix the dressing? If not, that could account for the curdling. As for not tasting good, the only thing I can think of is that the coconut milk may have become rancid. I’ve made and served this salad many times and always to rave reviews.
Kim says
It sounds yummy. You say blend for 30 to 45 minutes until the dressing is smooth. Is that correct or do you mean 30 to 45 seconds??
Nancy says
Hi Kim! Agh! Yes, blend for 30 to 45 seconds!! I've been a good girl this year so maybe Santa will bring me a proof reader because I definitely could use one!
Mary says
Where are the measurements for the ingredients?
Nancy says
Hi Mary!
Thank you so much for letting me know - it's all fixed now and the recipe is back up!!
Madhu says
This slaw is phenomenal! If you want to take a trip away from your traditional slaw this recipe is for you. I also love the fact that you don’t have to use mayonnaise, which I’m not against; but I have a family member that is. A perfect summer slaw.
Nancy says
Awww... thank you!! Your comment totally made my day!!!