Most Versatile Summer Side Salad- Thai Cole Slaw

With the weather finally turning warm around here (it seems we went directly from winter to summer with no time to enjoy spring), thoughts of outdoor grilling are on the top of my mind. Whether grilling beef, chicken or seafood, I find the best all-around accompaniment to be Thai Cole Slaw.

Cole slaw has always been a classic summertime favorite but this version takes the traditional cabbage salad to great new heights. Instead of a creamy dressing, the crunchy cabbage is dressed with a sauce that exemplifies the 4 counterbalanced flavors of the Thai cuisine: sweet, hot, salty, and sour. The addition of fresh mint provides a cooling sparkle and the garnish of salted roasted peanuts adds another layer of flavor and texture.


Despite its ethnic background, this salad goes surprisingly well with almost anything cooked on the grill, making it a perfect choice to bring to a potluck barbecue.

Thai Cole Slaw

Use the slicer blade of a mandoline or similar slicer to quickly and easily slice the cabbage and onion.

Dressing:
1/4 cup fresh lime juice
1 tablespoons fish sauce (nam pla)
½ tablespoon soy sauce
1 1/2 tablespoons sugar
1 large jalapeño chili pepper, seeded and finely minced
2 garlic cloves, minced

Salad:
½ medium head of cabbage, finely shredded
½ red onion, sliced thinly
2 carrots, grated
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh mint

2 tablespoon vegetable oil
3 tablespoons coarsely chopped lightly salted roasted peanuts

In a small bowl mix together all the dressing ingredients until the sugar has dissolved.

In a large bowl, toss together the cabbage, onion, carrot, cilantro and mint. Pour in the dressing and toss well to distribute evenly. Chill in the refrigerator for several hours, tossing occasionally. It will shrink considerably.

Just before serving, add the oil and toss well. Place salad in a serving bowl and sprinkle with the peanuts.

Yield 6 – 8 servings

Tags: cole slaw, recipe, Thai