How about a new spin on an old classic? If you love the taste of Thai food, you’re going to love this Thai coleslaw. It’s extremely customizable to your tastes, as well. This recipe makes a great addition to any potluck or picnic.
Ingredients
Ingredients for the slaw:
3 cups finely shredded green or red cabbage OR bok choy (any mix of these will do)
1 cup shredded zucchini
1 cup shredded carrot
1/2 to 1 cup large coconut flakes, or fresh coconut shreds
1 bunch fresh basil, chopped
1 bunch mint, chopped
1 bunch fresh cilantro, chopped
½ cup raw unsalted Brasil nuts, pine nuts, or peanuts
For the dressing:
3 tbsp lemon juice
1 tbsp rice vinegar
2-3 tbsp agave nectar
3 tbsp pineapple juice
¼ cup olive oil or peanut oil
One 1 inch piece ginger, peeled (adjust to your liking)
1 tsp mild red chile powder or paprika
1 ½ tbsp mild curry powder
1 tbsp black or brown sesame seeds
Instructions
- In a large bowl, combine all of the ingredients for the slaw (reserve half of the nuts if you'd like to garnish the top.) In a small bowl, combine all of the ingredients for the dressing. Toss the dressing into the dry ingredients. Garnish the top with nuts and you're done!
photo used under creative commons by elana’s pantry
Article by Vanessa Pruitt
Vanessa Pruitt is a doula and the founder of Natural Family Today, where she writes about pregnancy and birth, eating real food, and natural living.
Vanessa has written 162 awesome articles for Natural Family Today.
