Thai-style Coleslaw
Inspired by the flavors of Thai Spring Rolls. This is our go-to salad when leafy greens are in short supply.
Equipment
- Large mixing bowl with lid
- Large Chef's knife
- Cutting board
- Citrus squeezer
Ingredients
- 1/2 head of cabbage finely chopped
- 1 bunch cilantro chopped
- 1 handful mint leaves chopped
- 1 bunch green onions, white and green parts sliced
- 1 inch jalapeno pepper including seeds minced
- roasted peanuts for topping
Dressing
- 4 tbsp lime juice freshly squeezed
- 4 tbsp pure sesame oil or to taste
- 6 tbsp olive oil extra virgin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Instructions
- Mix together all ingredients except peanuts
- Chill in fridge
- When ready to serve, drizzle with dressing and top with roasted peanuts
Dressing
- Mix all ingredients in shaker jar
- Store in fridge
Notes
Wait until serving time to add the dressing to ensure this coleslaw mix stores several days in the fridge. It is ideal for warm summer evenings when you crave something fresh and crunchy. Just pull it out of the fridge, drizzle with dressing, sprinkle with peanuts, toss and eat! Or pack it for lunch with the dressing in a separate container. The aroma of the cilantro and mint combination will make your coworkers jealous! Options: Leave out the jalapeno if spicy is not your thing. You may also amp up the anthocyanin content by replacing some of the cabbage with purple cabbage and adding freshly shredded carrots. It tastes the same, just makes a prettier and more nutritious salad.
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