Pumpkin Seed Cole Slaw With Thai Peanut Dressing Recipe

pumpkin seed coleslaw

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  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: about 4 servings
Nutritional Guidelines (per serving)
728 Calories
41g Fat
78g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: about 4 servings
Amount per serving
Calories 728
% Daily Value*
Total Fat 41g 53%
Saturated Fat 7g 34%
Cholesterol 0mg 0%
Sodium 487mg 21%
Total Carbohydrate 78g 29%
Dietary Fiber 19g 68%
Protein 23g
Calcium 264mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A crunchy high-protein cabbage and pumpkin seed coleslaw salad with a Thai peanut sauce-inspired dressing made of peanut butter, sesame oil, and soy sauce. If you want an alternative to the traditional mayonnaise-based coleslaw recipes, this is a good one to try, and the added pumpkin seeds give it a nice protein boost, which is perfect for vegetarians and vegans. 

Make it compatible with the slow carb diet requirements by omitting the honey, or make it fully vegan by replacing the honey with agave nectar. This recipe is vegetarian, vegan if you omit the honey, and gluten-free if you replace the soy sauce with tamari.

Recipe and photo courtesy of SuperSeedz.


  • 1 head green cabbage (chopped)
  • 3 carrots (grated)
  • 6 scallions (chopped)
  • 1/4 cup honey (or agave nectar)
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon soy sauce (or use tamari to make it gluten-free)
  • 1 tablespoon sesame oil
  • 2 tablespoons peanut butter (softened or at room temperature)
  • 1 tablespoon fresh ginger
  • 1 clove garlic (chopped)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 8 ounces pumpkin seeds 

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine the chopped green cabbage, carrots, and scallions, tossing gently to mix.

  3. In a food processor or blender, add the honey or agave nectar, olive oil, apple cider vinegar, soy sauce, sesame oil, peanut butter, ginger, garlic, salt, and pepper, and process until smooth. 

  4. Toss the dressing with the cabbage mixture and sprinkle pumpkin seeds on top. 

  5. Enjoy your Thai-inspired coleslaw with pumpkin seeds!​

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