Coleslaw reimagined! This light and refreshing take on coleslaw is quick to prepare as a side dish or main course and has bright summer flavors!
This recipe has been floating around my email archives for forever (I checked and the original recipe was published in 2008!), and it is a family classic that is extremely versatile and can turn left over veggies into a delicious meal.
I believe I first found this recipe because my family was looking for a mayo-free coleslaw option, and this recipe also happens to be vegan.
Ingredients:
1/2 head Napa cabbage (regular cabbage works well too)
3 carrots
3 green onions
1 green apple
1 tablespoon toasted sesame seeds
3 tablespoons roasted unsalted peanuts
2 tablespoons toasted almonds
Mandarin oranges (save the fruit juice ->)
(Thai Coleslaw Dressing)
4 ounces Thai sweet chili sauce
4 ounces orange juice (or the fruit juice from mandarin orange cups)
2 tbsp honey
1/2 teaspoon fresh ginger, chopped fine
1/2 teaspoon light brown sugar
1 teaspoon cilantro, chopped fine
1 tablespoon sesame oil
Directions:
(Prep) Finely slice all of the coleslaw veggies (cabbage, carrots, apple) using a mandoline slicer (be careful! cut resistant food glove is recommended). Cut the green onion into tiny pieces.
Heat a small pan on high and add the almonds and peanuts to start toasting them. After 1-2 minutes, add the sesame seeds and continue toasting until the sesame seeds turn a golden color.
(Dressing) Mix together all of the dressing ingredients.
(Serve) Toss all of the ingredients with the dressing, reserving a bit of the almonds/peanuts/sesame seeds for garnish. Enjoy!
Notes:
Adding some baby spinach, protein (pan-fried chicken, tofu, etc.) helps make this recipe into a full meal!
Source Recipe: No Sliver Here (apparently it is a remake of the Claim Jumper Thai Coleslaw, but I don't think I've ever tried it)
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