|| A bright and colorful rendition of slaw filled with all that beautiful Thai flavor you love. Loaded with peanuts, sesame seeds, sesame oil, soy sauce, rice vinegar, garlic, parsley and cilantro! NO MAYO – makes Seasonal Thai Slaw light and perfect for Summer! ||
I can’t help but laugh a bit writing this post.
I used to hate coleslaw.
Harsh word but I never quite understood why people like it.
I still put my nose up to regular coleslaw – but now I understand why.
it’s because I don’t like the dressing.
It’s mayo based…and I HATE mayo. Plus it’s sweet. Weird combo for me.
There also isn’t really a lot of flavor going on besides the cabbage and dressing that I despise..
However, this slaw is A-M-A-Z-I-N-G!
Why?! Because it’s mayo free AND it has tons of other vegetables and flavors making it much more interesting
I immediately fell in love with it, and snagged a recipe card.
After a couple modifications one being adding more peanuts, obviously 1/4 C. was not enough for me!
Second, not being able to find purple carrots and daikon…
I substituted some red cabbage to still achieve the beautiful mixture of colors!
That bite size sample at the farmers market was enough to capture my attention!
This recipe makes quite a large amount – perfect for a party or to last for a few meals.
Aside from this recipe..
I’m honored share with you a couple of interviews I was lucky enough to do, for two lovely websites.
These were both new and fun experiences for me…i’ve never answered interview questions before about my blog!
Back to this recipe business!
Here it is, Enjoy 🙂
- 1 Small Head of Cabbage, thinly sliced
- ¼ Head of Purple Cabbage, thinly sliced
- 2 Large Orange Carrots, shredded
- 6 Scallions, shredded
- ¾ C. Rice Wine Vinegar
- 3 Tbsp. Soy Sauce
- 3 Tbsp. Sesame Oil (or another oil)
- 3 Cloves of Garlic, minced
- ¾ C.Cilantro and Parsley, chopped (I used ½ C. Cilantro, ¼ C. Parsley)
- 2 Tbsp. Sesame Seeds
- ½ C. Peanuts, crushed
- First, wash and dry the cabbage, and carrots. Peal off the first couple layers of the cabbage and throw away.
- Slice cabbage in half. Then slice each half into thirds, then thinly slice cabbage. Do the same to the red cabbage (using only ¼ of entire cabbage head) making it the same size. Place in a large bowl.
- Once all cabbage is thinly sliced, shred carrots using a cheese grater directly over the cabbage.
- Dice scallions and add. Mix everything together with a large spoon.
- Once the cabbage, carrots and scallions are mixed, make the dressing. In a small bowl whisk the rice wine vinegar, soy sauce, sesame oil, cilantro and parsley until well combined.
- Pour dressing over cabbage vegetable mixture. Mix well.
- Lastly, mix in sesame seeds and peanuts. Serve immediately or chill before. Store in refrigerator.
**Recipe modified from Allina Health**
I’m already planning on making this for an upcoming baby shower!
Perfect for that kind of event!
Thanks so much for taking the time to visit LEFT SIDE OF THE TABLE!