Thai-Style 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-Style Coleslaw with Mint and Cilantro

25 minutes

Thai-Style Coleslaw with Mint and Cilantro

Looking for a brighter, fresher, cabbage slaw than the mayonnaise-rich American version, we were inspired by a recipe from San Antonio chef Quealy Watson that featured Southeast Asian flavors. Coconut milk in the dressing—instead of mayonnaise—has just the right amount of richness and body. Fish sauce adds savory pungency, while sugar balances with sweetness. For heat, we like fresh chili “cooked” in lime juice, which mellows the bite and helps disperse the heat more evenly. For vegetables, we use tender yet crunchy napa cabbage along with sliced red radishes and snap peas for vivid color and even more texture.

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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