Thai Coleslaw (serves 4)
The dressing on the coleslaw is full of the Thai flavors I love so much. The dressing could also double as a dip or for as satay sauce for chicken or beef. I added celery and chopped unsalted peanuts to the coleslaw mix of cabbage, carrots and scallions/spring onions and I think it might be nice if chunks of chicken or strips of beef were added too. You may find you have more than enough dressing so you could use it for other things – I guarantee it won’t last long!
1/2 a small cabbage – finely shredded
2 large carrots – grated or shredded in food processor
1 bunch of scallions – finely chopped
2 sticks of celery – chopped
Handful or 2 of unsalted peanuts – roughly chopped
Dressing/sauce
3 tbsp. smooth peanut butter
1 tbsp. water (add more at end if necessary)
Juice of 1/2 lime
1 tbsp. gluten-free soy sauce
1 tbsp. Thai fish sauce
1 inch of ginger – freshly grated
1 large clove of garlic – finely chopped
Place all ingredients in a bowl and whisk together.
