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Thai Cabbage Slaw

A spicy slaw that is so delicious, you'll wish it was a main course instead of a side dish.

1/2 head green cabbage, shredded 
1 carrot, julienne pieces 
1 cucumber, julienne pieces 
4 scallions, 1-inch pieces 
1/2 cup fresh basil, shredded 

Thai-style dressing: 

3 tablespoons toasted sesame oil 
1/4 cup sesame tahini 
2 tablespoons brown rice vinegar 
1 teaspoon soy sauce 
2 teaspoons Thai curry paste 
1 cup water 

Bring a pot of water to a boil and lightly blanche the cabbage. Remove a slotted spoon, drain, and transfer to a mixing bowl. Blanche the carrots for 30 seconds, drain and add to the cabbage. Mix in the cucumber, scallion and basil. Toss gently to combine.

Whisk all the dressing ingredients, except water and basil in a small bowl until smooth. Slowly add enough water to achieve the consistency you desire. A thicker dressing will coat the vegetables more evenly than a thin one. Warm dressing over low heat for five minutes. Stir dressing into vegetable mixture to combine. Set aside for 30 minutes before serving to develop the flavor.  

Makes 3-4 servings


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