Thai-Style Slaw

Thai-Style Slaw - Orie Schaefer

1 medium head green cabbage
1/2 small head red cabbage
2-3 carrots
3 limes
3 cloves garlic
3 green onions
red pepper flakes to taste
2 tbs fish sauce
2 tbs soy sauce
2 tbs honey
1/2 cup roasted peanut oil
1/cup peanuts, crushed

Shred cabbage and carrots with box grater or food processor. Set aside.

Juice limes into a small bowl.  Finely chop garlic and green onions and add to lime juice.  Allow to macerate for 5-10 minutes. Add red pepper flakes, fish sauce, soy sauce, and honey to bowl and whisk briskly.  Slowly add oil in a stream with constant whisking until emulsified.

Add dressing to cabbage and carrots.  Toss well.  And allow to sit a room temperature for 15-30 minutes before serving.  Garnish with crushed peanuts.

Comments

[overtime]

A quick note for Zoners. This recipe was designed to be split by 6-8 people. If you plan on using this recipe for fewer people, I would reduce the oil and the honey to fit your available fat and carbohydrate blocks. Even without the oil this tastes great (the authentic Thai green papaya salad on which this is based has no oil at all). The honey gives it a nice sweet balance, but can also be reduced if you want to make room for wine.

Happy Eating!

O.