I don’t know about you, but I just really don’t like coleslaw…at least the kind most people make. I don’t really know why, especially since I like all of the ingredients used to make coleslaw. Maybe it’s just too bland for my taste??? On the rare occasion that I actually eat coleslaw, I usually have to add LOTS of black pepper to give it a little flavor.
To my delight, a friend prepared a variation of coleslaw one evening when we were having dinner together…it was wonderful! This particular slaw takes inspiration from Thai flavors–cilantro, peanuts, sesame, & of course some heat. Recently, I made my variation of Thai Slaw for a fellowship meal at church. It got rave reviews & one friend asked me to post the recipe…so here goes. Some of these ingredients, like fish sauce, may be difficult to find in our backwoods…I mean, quaint small town. If you can’t find it, do what I do…look at a larger grocery store the next time you “go to town”.
Thai Slaw
- cabbage, shredded (about 1/2 a head)
- 1 large carrot, shredded
- 1/2 medium onion, chopped
- 1 cup roasted & salted peanuts, chopped
- ½ cup fresh cilantro, snipped
- Dressing
- 1 clove garlic, minced
- ¼ cup jalapeno, about 2 (can use Thai chilies or red pepper flakes, just adjust amount to taste)
- 1 tablespoon peanut butter
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 2 tablespoons fish sauce
- 1 teaspoon sesame oil
Method
Toss together cabbage, carrot, & onion in a very large bowl. Puree together all of the dressing ingredients; pour over cabbage mixture & toss to coat. Add peanuts & cilantro; toss lightly so the peanuts don’t all end up on the bottom of the bowl. Best if allowed to sit for about 30 minutes before serving to let the flavors blend.
Notes
Also delicious with chopped red bell pepper & cucumber.
