Cold, snappy cabbage and sweet shreds of carrot hit first, then a peanuty, tangy-sweet dressing that grabs onto every crunchy strand. Quick Thai Peanut Slaw Cups taste bold without needing a stove, and that crisp lettuce “wrapper” keeps each bite fresh and light when the day is blazing and everyone’s hungry but not thrilled about hot food.
I like making the slaw in a lidded container before we roll out, then letting it chill in the cooler while camp gets set up. Right before eating, spoon it into sturdy lettuce leaves so the cups stay crisp instead of wilting on the table. They’re easy to portion for a picnic spread, and they travel well for a lakeshore lunch or a quick bite between hikes.
Cleanup stays simple—one container, one spoon, and nothing stuck to a pan. If the rest of your menu leans smoky and grilled, these cups add a bright, crunchy contrast without extra heat, weight, or fuss.
Quick Thai Peanut Slaw Cups
Equipment
- Mixing bowl
- Spoon
- lettuce leaves
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 2 tablespoons roasted peanuts chopped
- 2 tablespoons fresh cilantro chopped
- 8 large lettuce leaves (butter or romaine)
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Instructions
- Mix peanut butter, soy sauce, rice vinegar, and honey in a bowl to make dressing.
- Add cabbage, carrots, peanuts, and cilantro. Toss until well-coated.
- Spoon slaw into lettuce leaves to form cups. Serve immediately.
- Tip: Keep lettuce cool for best crunch.