Peanut Butter Coleslaw – Dani Valent

Salads made in the Thermomix are the best and jazzed up coleslaws are even better.

Thermomix Peanut Butter Coleslaw

There’s a Vietnamese angle to this peanut-loving recipe so add a handful of Vietnamese mint if you want to theme it even more.

I haven’t bought peanut butter since I bought my Thermomix. I seek the best roasted, unsalted peanuts I can find and blitz them with a big pinch of flaked salt for 1 min/speed 10.

This salad goes brilliantly with grilled chicken. I love putting chicken ribs on the BBQ and serving them with this salad!

The picture features a super yummy Quinoa Salad too, with the Peanut Butter Coleslaw at the back. Grab my book for the Quinoa Salad recipe.

Serves: 4
Time: 5 minutes



  • 200 grams red cabbage, cut into large chunks
  • 100 grams white cabbage, cut into large chunks
  • 80 grams carrot, peeled and cut into large chunks
  • 1 spring onion, cut into 3 pieces
  • 1cm fresh ginger
  • 50 grams peanut butter
  • 2 tsp mirin
  • juice of 1 lime
  • 20 grams Kewpie (Japanese) mayonnaise
  • 2 tsp sesame oil
  • 1 tsp salt flakes

To serve

  • handful roasted peanuts
  • teaspoon sesame seeds
  • few chives, finely chopped

Thermomix Method

Place all salad ingredients into the mixing bowl and chop 1 sec/speed 5. Scrape down and chop again 1 sec/speed 5. Tip into a serving bowl and scatter with peanuts, sesame seeds and chives.

Traditional Method

Finely slice or grate cabbage and carrots. Finely slice spring onion and finely grate ginger. Shake peanut butter in a jar with mirin, lime juice, sesame oil and salt, stirring if necessary to ensure it’s combined. Toss vegetables and dressing, then tip into a serving bowl and scatter with peanuts, sesame seeds and chives.


  • Use a little Vietnamese mint, basil, wombok or bok choi in this salad if you like.
  • Add green chilli for fresh heat.

More about this recipe

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