Day 150: Thai Slaw
I recently attended a casual concert. It was a small gathering and there was a pot-luck style dinner for all to enjoy while hearing some stellar musicians jam. One of the dishes served was made by the guitarist Billy McLaughlin. (His Chicken Makhani was gone by the time I got through the line…) This boy can play, and this boy can cook.
He shared his Thai inspired cole slaw with me in exchange for my Naan recipe. This cole slaw is quite unlike the American version; not creamy, but tangy and spicy and fresh and I loved it. I’ve done my best to recreate it here and it’s good – don’t get me wrong – but I think he held out a secret or two. It’s not as good as it was that night. Maybe there’s not enough live music in my kitchen whilst I whip it up…
Ingredients:
- 1 cup shredded red cabbage
- 2 cups shredded green cabbage
- 1½ cups matchstick carrots
- ¼ cup chopped scallion
- 4 Tablespoons lime juice (approximately two limes)
- 2 Tablespoons chopped cilantro
- 2 Tablespoons sugar
- 2 teaspoons canola oil
- ½ Tablespoon sesame oil
- 1½ teaspoons grated fresh ginger
- 1½ Tablespoons Thai Sweet Chili Sauce*
- salt and pepper to taste
Ready? This is so easy….
Juice your limes,
Combine the lime juice with the sugar, oils, ginger, chili sauce and salt and pepper.
Chop and shred your veggies,
throw it all together,
and chill for 20 minutes before serving.
This is delicious.
Add this to a fish taco and we’re in business.
*the brand of Thai Sweet Chili Sauce will greatly effect the taste of this dish. They’re not all alike and range in flavor. I used Full Circle Organic, but I think there are better choices. Try Mae Ploy if you can find it.