Thai Coleslaw with Mint and Cilantro | Christopher Kimball’s Milk Street

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Coconut milk offers the right balance of richness and fresh flavor.

Thai Coleslaw with Mint and Cilantro

25 minutes

Thai Coleslaw with Mint and Cilantro

Coconut milk offers the right balance of richness and fresh flavor for this Napa cabbage-based coleslaw; mayonnaise and oily vinaigrettes were too heavy. For heat, we tried Asian hot sauces but preferred fresh chili “cooked” in lime juice, which mellowed the bite and helped disperse the heat more evenly. Fish sauce adds seasoning and pungency, but we found potency varies widely by brand (we like Red Boat), so start slow and add to taste. Many vegetables worked well, but the combination of sweet sugar snap peas and crispy radishes tested best.

4 to 6

Servings

Tip

Don’t use “light” coconut milk or “cream of coconut” for this recipe. The former is too thin, and the latter is too sweet (think piña coladas). For a richer version of this slaw, feel free to use thick coconut cream in place of coconut milk, reducing the volume to 4 tablespoons. And don’t forget to vigorously shake the can before opening to ensure that the fat and liquid are fully emulsified.

25 minutes

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