Thai-Style Slaw Recipe

Author: Raquel  

Thai-Style Slaw Recipe

One of the things we love most about Asian-style coleslaws is how finely everything is sliced. We're taking super thin, super, super thin!
It may seem like more effort, and it is more effort, especially if you don't own a mandolin slicer, but it is worth the effort!

If you are planning a weekend of barbeque entertaining, double the batch but only dress half of it. Pop the rest in an airtight container in the fridge and dress it before your next event. 

We've left the seeds in our chilli, but if you don't like heat, you can remove the seeds. If you love it hot, hot, hot, then use small red and green chilli and leave those seeds in!
Just be sure to warn your friends!

A plate of coleslaw with glasses of drink
1/4 red cabbage, very finely sliced
1/4 white cabbage, very finely sliced
1 Spanish onion, cut in half & very finely sliced
1/2 bunch coriander, leaves and thin stems only
1 red chilli, split in half and sliced
1 green chilli, split in half and sliced
2 tbsp peanuts, chopped
3 tbsp chilli-infused olive oil
Salt & pepper to taste
Juice 1 lime
2 limes, cheeks cut off, to serve

Place salad ingredients in a large bowl and toss to combine.

Place oil, lime juice and seasoning in a bowl and whisk well.
Pour over the slaw and toss.
Pile the slaw on your favourite platter, scatter over the peanuts and artfully place the lime cheeks beside it for those who like a little extra citrus zing! 


A plate of coleslaw on an outdoor table

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