Don’t usually like coleslaw? Or perhaps you just really like thai food? Either way this recipe will be perfect for you! I’m not much of a cabbage fan, in fact I’d go so far as to say it smells like farts, and doesn’t usually taste much better (no matter how it comes)… that was until I made this, now I love it! This salad is healthy and delicious!
This recipe can be made vegan by not including the fish sauce into the dressing (although this will obviously taste slightly less authentic than with it).
I used a thin shredding blade and small grater attachment on my food processor, which made this whole salad super quick, but if you’ve got a normal grater or some excellent knife skills you’ll be just fine, it’ll just take a little longer than 1 minute.
For the salad:
- 1/2 white cabbage (thinly sliced/ shredded)
- 3-4 carrots (grated)
- 4 spring onions (thinly sliced)
- optional 1 diced shallot (add if you like onions for a little more of a stronger flavour)
- You could also add in 10-15 torn basil/ thai basil leaves but if they’re not in season or you can’t find them it’s not essential
For the dressing:
- 5tsp peanut butter
- 1tsp sesame oil
- 3 tsp fish sauce
- 3 tsp soy sauce
- 3 tsp siracha
- 1 tsp hot sauce or 1/2 fresh chilli
- 1tsp fresh pulped galangal/ lemongrass
- 50ml water
- juice of half a lime
This recipe is so simple that it barely needs any explaining- add all the sliced vegetables into a large bowl and all of the dressing ingredients into a jar (and shake well).
Once the dressing is mixed thoroughly pour it over the vegetables (bit by bit) then fold through till evenly coated. I had extra dressing left over so be careful not to pour all of it over in case the flavour is too overpowering, instead taste as you go to make sure it’s to your liking.
Serving Suggestion: Marinated Soy, Garlic & Ginger Salmon (panfried then baked in the oven)
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