Put some vibrant flavors into your next batch of coleslaw with this Thai coleslaw recipe.
Don’t get us wrong, we love traditional coleslaw. We love the mayo-based and we love the vinegar-based versions. It’s just that we love to explore all flavors and think we can utilize many of those flavors in a slaw. The flavors of Thai cooking are awesome! Can we use them in a coleslaw? We believe we can and hope this Thai coleslaw recipe proves it.
We also used the premade bag of coleslaw. You know, the bags that already have the red and green cabbage along with carrots shredded for us? It makes this recipe so much easier, plus we don’t have to make up a humongous batch or figure out what to do with all that leftover cabbage. Easier and more economical! Who doesn’t love that?
Our Thai coleslaw is a little tangy, a little sweet with a slight heat that you can turn up or tone down. Did we mention coconut, ginger and cilantro? That’s a lot of flavor packed into one slaw!
A tasty coleslaw recipe that breaks away from traditional coleslaw. Sweet and tangy with a hint of coconut and a slight heat. An excellent choice for Asian inspired dishes, but works well with any style of barbeque.
GO GET THIS STUFF
- 2 14 oz Packaged Coleslaw Mix
- 1 Cup Fresh Cilantro, chopped
- 2 Tablespoons Fresh Mint, chopped
- 1 13.5 oz Can Coconut Milk
- 1 Clove Garlic, minced
- 1/3 Cup Olive Oil
- 1/3 Cup Rice Wine Vinegar
- 2 Tablespoons Honey
- 2 Tablespoons Soy Sauce
- 2 Teaspoons Asian Sesame Oil
- 1 Teaspoon Kosher or Sea Salt
- 1 Teaspoon Fresh Squeezed Lime Juice
- 1/2 Teaspoon Sriracha Sauce, or per taste
- 1/4 Teaspoon Ground Ginger
THEN DO THIS
In a large mixing bowl, add the coleslaw mix, fresh cilantro and mint and toss until well mixed.
Combine remaining ingredients in a medium mixing bowl. Whisk well until all ingredients are well blended.
Pour dressing over the vegetables and toss until coated
Cover and place in the refrigerator. Allow flavors to meld for at least an hour. Toss again just prior to serving.