Thai Slaw

Thai Slaw

This is definitely not a boring old cole slaw. It has 2 cabbages, sweet and green onion, carrots, crunchy peanut butter, ginger, soy, fresh lime juice, and a few other seasonings. I have used both napa cabbage for this slaw and regular green cabbage and I have to tell you that the green cabbage holds up so much better while the napa gets mushy quickly. This Thai slaw is packed with flavor so you may want to pair this with something on the more simple side of things like grilled salmon, or steak, sautéed chicken or sea bass. Then a chocolate-avocado mousse or pavlova with fresh pineapple & berries could do the trick to end the meal well.

Ingredients:

• • 4 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1/2 cup thinly sliced Spanish onion or Vidalia onion
  • 1 cup shredded carrot
  • 1/2 cup thinly diced green onions (6 of them)
  • 3 Tbsp fresh zested ginger (on micro planer)
  • 1/2 cup Helman’s mayo
  • 3 Tbsp crunchy peanut butter
  • 1/4 cup sugar
  • 2 tbsp olive oil
  • 2 Tbsp rice wine
  • 2 Tbsp cider vinegar
  • 2 Tbsp reduced sodium Kikoman soy sauce
  • 1 Tbsp sesame oil
  • 3 dashes tabasco
  • juice from 2 limes
  • 1 Tbsp toasted sesame seeds plus 1 Tsp for the garnish

Directions:

1. Toast sesame seeds on medium heat in a small pan shaking the pan periodically back and forth
2. This happens quickly once they heat up…it will only take about 3-4 minutes so it’s best not to leave the pan or the stove so they turn golden evenly
3. Once the sesame seeds are golden remove from the pan, place in a ramekin and set aside
4. Add sliced green cabbage, red cabbage, Spanish onion, green onions, shredded carrot and zested ginger to a large mixing bowl
5. Then add in peanut butter, mayo, soy, vinegar’s, oils, fresh lime juice, sugar, Tabasco, sesame seeds and toss together to mix thoroughly
6. Serve in a large bowl and sprinkle with toasted sesame seeds