Thai Coleslaw

Thai ColeslawThis is my new favorite coleslaw. I had a heck of time naming this. I’m not comfortable naming something after a country/people/cuisine when I don’t know much about it. However, I finally went with Thai Coleslaw because it really does taste like something I would get at a Thai or Vietnamese restaurant and it’s much better than South East Asian Coleslaw.

I broke a few of my own rules to make this coleslaw such as no cucumbers or bell peppers outside of summer but I’m really glad I did. This will be a perfect salad for summer. This is a much better salad to take on a picnic than a dairy or mayonnaise based salad, vinegar holds up to the heat better.

Speaking of heat, I was surprised it didn’t turn out hotter. When I first tasted the dressing it was spicy, but the cabbage seems to tame it pretty well. If you want to make it spicier try adding some diced hot peppers to the salad or adding spicier or more hot peppers to the dressing.

Thai Coleslaw

11 oz. bag of shredded cabbage or 1 head cabbage, shredded
4 green onions, sliced
1 cup shredded carrots
1 cucumber, chopped
1 red bell pepper, chopped
2-3 Tbsp. Chopped celery leaves
¼ cup chopped fresh cilantro
¼ cup chopped fresh basil
Curry Dressing

Combine all vegetables and herbs in a bowl and toss with dressing. Enjoy!


2 responses

  1. This look awesome & I’ve never been huge on coleslaw because of the weird mayo component…& I love mayo… Anyway, I have to try this out! I think perhaps a “Thai Fusion” or “Thai Inspired” would be a better title if you’re a little worried on the authenticity of the title & its recipe.

    1. I think the mayo tends to overpower the other ingredients whereas the vinegar accentuates and binds them together. Thanks for stopping by!


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