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Raw Thai Slaw with Almond Butter Sauce

Remember the Almond Butter Sauce I posted about a few weeks back in combination with Thai inspired Collard Green Wraps? Well, I’ve been putting that sauce on everything. Okay, not everything, but, a lot of things, one being this Raw Thai Slaw.

Almond butter sauce is a good paleo swap for peanut sauce. The version I make excludes soy, wheat, dairy, and peanuts. Peanuts aren’t the worst thing for you, but the argument in the Paleo world is that they are too high in phytic acid. Phytic acid binds to the nutrients you are eating preventing you from absorbing them, making them anti-nutritional.

But, but, but…. peanut sauce! I know. I feel your pain. Enter: Almond Butter Sauce, your paleo alternative.

Spiralizing vegetables, especially zucchini, makes consuming them a bit easier and kind of fun, especially raw. Raw zucchini is high in antioxidants, vitamin C, potassium, helps improve digestion, heart and eye health, and aids in balancing thyroid and adrenal function. Who wouldn’t want all of the above? Plus, it’s delicious and very in season. The farmers market I go to near the Redondo Beach Pier is loaded with zucchini right now and I’ve been taking full advantage.

This slaw is technically a side salad of some sorts. I’ve eaten it as just that or paired with a Turmeric Chicken which is shown in the video below (and coming to the blog soon). I’ve even thrown a bed of leafy greens underneath the slaw along with a topping of seared tofu, making it a delicious vegan lunch. I haven’t tried it yet, but I’m sure it would pair well as a filling for an asian inspired taco.

It stays good for about 5 days in the fridge making it a perfect option to add to your meal prep rotation. It actually becomes more flavorful as the veggies sit in the Almond Butter Sauce so your 4th serving of the week just may be more flavorful than your 1st.

RAW THAI SLAW WITH ALMOND BUTTER SAUCE Cook time: 10 minutes | Serves: 4

Raw Thai Slaw

  • 2 Cups Raw Zucchini, spiralized and chopped

  • 2 Cups Red Cabbage, shredded

  • 2 Cups Carrots, shredded

Almond Butter Sauce

  • 1/3 cup Water

  • 1/3 cup Almond Butter

  • 2 cloves Garlic

  • 1 Tbls Fresh Ginger

  • 2 Tbls Lime Juice

  • 2 Tbls Coconut Aminos

  • 1 Tbls Maple Syrup

  • Chili Powder — to taste


  1. Combine all ingredients for Almond Butter Sauce in a blender. Blend until smooth.

  2. Spiralize Zucchini. Chop spiralized zucchini into more bite sized strips. Cut up cabbage into shredded pieces. Use a cheese grater to shred carrots (or buy carrots pre-shredded).

  3. In a mixing bowl combine zucchini, red cabbage, carrots, and almond butter sauce. Mix well.

  4. Serve it up!

Serving suggestions:

  1. Serve on top of a bed of mixed leafy greens, top with seared tofu.

  2. Serve on top of a bed of arugula, top with Ginger Turmeric Chicken Thighs.

  3. Use as a filling for asian-inspired tacos.

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