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