My favorite cole slaw is a glamorizer for cabbage plus a mix of spicy Thai flavors.
Inspired by picked vegetables garnishes served in Thai restaurants, it has hot green chile, chopped peanuts, and a curry-spiked rice-vinegar dressing. As a side dish it’s vegan but the slaw could also easily support cooked shrimp, or chicken — diced or shredded — you’ll see what I mean. After assembling the slaw, It needs a few hours for the flavors to blend and the cabbage to soften slightly. So it’s a natural to make ahead though I like to add the chopped peanuts at the last minute (don’t forget them). It’s a good keeper, too.
I chose Savory cabbage for this slaw because the crinkly leaves have great crunch. The dark outer Savoy leaves can be peeled back and used for stir-fries but I like the way it adds more color variation to the salad. Here’s how I handle it.
Peel back the tough outer leaves.
Remove the stem.
Quarter the cabbage, then remove the thick stem by cutting on a diagonal.
Shred the cabbage by slicing across the grain (the wedges also can be loaded into a food processor fitted with the slicing disk.
Unlike mayo-based slaws, this one is light and zippy and can be even zipper if you use serrano peppers rather than jalapenos, but either work well. I keep non-latex gloves in the kitchen for a variety of tasks, dealing with chiles included.
After I split them down the middle, I just cut the veins away quickly with the tip of a knife and then tap out the seeds. (Photos: Lisa Deyo)
Ingredients
- 7 cups shredded Savoy or green cabbage
- 1 medium cucumber, peeled and seeded, quartered, sliced
- 4 medium scallions, thinly sliced
- ½ red bell pepper, sliced in ½-inch long strips
- ¼ cup rice vinegar
- 2 tablespoons sugar
- ½ teaspoon curry powder
- ½ cup vegetable oil
- Salt and ground pepper to taste 2 medium garlic cloves, minced
- 1 medium jalapeño pepper (or 2 serranos) cored, seeded, minced
- ½ cup dry-roasted peanuts, coarsely chopped
- 2 tablespoons minced fresh cilantro leaves
- In a large mixing bowl combine the cabbage, cucumber, scallions and bell pepper. Toss thoroughly to mix.
- In a measuring cup or jar, mix the vinegar, sugar, curry powder, and oil with a generous pinch each of salt and pepper. Add the jalapeños and garlic. Dip a piece of cabbage into the dressing to taste, then adjust seasoning as needed. Two hours before serving, toss the dressing thoroughly with the slaw mixture. Let stand or refrigerate so flavors blend.
- Shortly before serving, toss the slaw throughly and sprinkle peanuts and cilantro on top. Toss again. Serve at room temperature.
JaneSense
Savoy Cabbage - When I have the food processor out for the cabbage, I often run the cucumber and scallions through there as well.
Curry powder - My all purpose go-to curry powder is Madras brand, which has a good deal of salt. Not all curry powder blends have salt so more seasoning may be needed.
Chiles - If jalapeños or serrano peppers are large, use half.
Pre-Prep
Components can be cut ahead and bagged separately. I give the cabbage its own bag. I wrap the other ingredients separately but store them in the same bag so I don’t forget anything. The dressing gets its own jar and can be made several days ahead.
Switch Ups
Savoy cabbage - Garden variety green cabbage. Pre-shredded, bagged cabbage is convenient but I find it has less flavor than fresh cut Savoy.
Vegetable oil - Canola oil. This is the rare recipe where I would not use olive oil.
Nutrition Facts
Thai Taste Cole Slaw
Serves
| Amount Per Serving | ||
|---|---|---|
| Calories | 220 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Atticmag
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