Red Cabbage Thai Slaw

Hi everyone!
Few salads are as simple and as pretty as this one. It always impresses and is pretty foolproof if you follow the instructions and taste it. If it’s too salty or sour, add a bit more sugar. If it’s too sweet, add a bit more fish sauce.Trust your taste buds and take it from there but be careful not to overdo the fish sauce at first-go slowly or your slaw will taste like dirty feet. That’s not impressive. I hope you like it!

Red Cabbage Thai Slaw

5 cups chopped, washed red cabbage
1 small carrot, shredded or peeled
1/2 cup Thai or regular Italian basil leaves, washed and chopped
1/2 cup fresh mint leaves, washed and chopped

Dressing:

2 tbsp Thai fish sauce, also known as nam pla (can get at many supermarkets and any Asian market)
3 tsp coconut sugar (from Asian market) or regular sugar
juice of 2 limes

1/3 cup chopped, roasted or fried peanuts

Steps:

Combine slaw ingredients in a large bowl.
Whisk dressing ingredients in a small bowl until fully combined.
Pour dressing on slaw and stir until all of slaw ingredients look coated with the dressing.
Top with the peanuts and serve.

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