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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
Ingredients
-
3
tablespoons lime juice
-
4
teaspoons sugar
Directions
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01In a liquid measuring cup, combine the lime juice, sugar, fish sauce and chili. Let sit for 10 minutes. Whisk in the coconut milk until combined.
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Refreshing! Would make this again....