Thai Coleslaw

Thai coleslaw. It is something that you do not hear that often. I started thinking about this coleslaw when I had my mind on making Thai pla rad prik, a whole fried fish served with a great Thai sauce on top. When I had asked my wife if she wanted this great Thai sauce on top, she declined, and this is what pushed me to come up with great Thai flavors that would balance out this fried whole fish. Now if you have never had a fried whole fish before, I highly recommend it, but I will get to that later. Right now, let’s focus on this Thai coleslaw.

Thai Coleslaw Recipe

When I first thought of this recipe, I wanted a great crunch in the vegetables, along with a dressing that would lightly coat the vegetables. Not only that, but I really wanted that whole sweet, spicy, sour combination that Thai flavors excel at to come out in this recipe. At first I was hesitant if my wife would love this dish as she is not the biggest fan of fish sauce, but wow, was she ever impressed.

Let’s get started.

Ingredients for the dressing:

  • 2 limes, juiced
  • 2 tbsp palm sugar, or light brown sugar
  • 1 1/2 tbsp good fish sauce
  • 1 whole Thai chili, lightly smashed
  • 1 tbsp tamarind paste

Ingredients for the coleslaw:

  • 1 whole carrot, julienned
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 cup of fresh mint, chopped
  • 1/2 whole red bell pepper, julienned
  • 1 small head of radicchio lettuce, thinly sliced
  • 1 small kohlrabi, trimmed, julienned
  • 1 cup of bean sprouts, washed
  • 1/4 cup roasted peanuts

Start by making the dressing. Add everything to a bowl, and stir well. Add to a small skillet, and bring to a simmer. Cook for a few minutes, then set aside to cool.  Remove the Thai chili pepper.

Next, prepare the coleslaw ingredients and toss everything into a large mixing bowl.

How to Make Thai Coleslaw

Pour the dressing over the coleslaw, give a good mix, and set aside for 3o minutes prior to serving. When you are ready to serve, pour over the peanuts, and give a gentle stir.

Thai Coleslaw Recipe

Everything about this coleslaw is freaking amazing, and if you love Thai food, you are going to love this one. It’s everything you would probably expect in a coleslaw but then you get that impact of the sweet, sour, and mildly spicy. My wife, and I were loving this one. If you are looking for something different to make this summer, give this one a shot. Plus, you get the bonus of adding a few more ingredients to your Asian pantry, and to me, that is alright! Hope you enjoy.

Thai Coleslaw
Author: 
Recipe type: Sides
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A great spin on a classic coleslaw with Thai infused flavors
Ingredients
  • Ingredients for the dressing:
  • 2 limes, juiced
  • 2 tbsp palm sugar, or light brown sugar
  • 1½ tbsp good fish sauce
  • 1 whole Thai chili, lightly smashed
  • 1 tbsp tamarind paste
  • Ingredients for the coleslaw:
  • 1 whole carrot, julienned
  • ½ cup of fresh cilantro, chopped
  • ¼ cup of fresh mint, chopped
  • ½ whole red bell pepper, julienned
  • 1 small head of radicchio lettuce, thinly sliced
  • 1 small kohlrabi, trimmed, julienned
  • 1 cup of bean sprouts, washed
  • ¼ cup roasted peanuts
Instructions
  1. Start by making the dressing. Add everything to a bowl, and stir well. Add to a small skillet, and bring to a simmer. Cook for a few minutes, then set aside to cool. Remove the Thai chili pepper.
  2. Next, prepare the coleslaw ingredients and toss everything into a large mixing bowl.
  3. Pour the dressing over the coleslaw, give a good mix, and set aside for 3o minutes prior to serving. When you are ready to serve, pour over the peanuts, and give a gentle stir.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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