Easy Thai-inspired Cole Slaw

In my “resolutions” for the year I expressed an interest in trying Thai cooking. I don’t really know what Thai cooking is except that it may involve cilantro, peanuts, and lime juice and if so, I’m all on board! I got interested after trying this recipe last year. I made a few changes and wanted to share it with you. I substituted Liquid Aminos for soy sauce because liquid aminos have less sodium and more nutritional properties. The original recipe used fresh green beans but here I used a half bag of frozen peas & carrots because that’s what I had in the freezer.

The ingredients are cabbage, peanuts, liquid aminos (or soy sauce), half a cup of some kind of vegetable, green onions, and lime juice. This recipe takes what I consider a little trouble. I don’t typically have cilantro or green onions on hand so I have to make a point of getting them. I don’t usually have cabbage either but I’m not trying to suggest buying cabbage is exotic. (To keep cilantro longer, I take it out of the flimsy plastic produce bag and put the roots in water, cover it loosely with the plastic bag, and keep it in the refrigerator.)

IMG_20190216_180841_kindlephoto-46356537

The original recipe used raw, shredded cabbage but I bought this small head of cabbage without any kind of wrapper on it so I decided, after removing the outermost tough leaves, to chop it up and cook it in a little bit of oil just to be on the safe side.

IMG_20190216_181245

I have a wonderful little (out of focus) Tupperware manual chopper that I found at a yard sale long ago that worked perfectly to chop up a quarter cup of peanuts.

IMG_20190216_182051_kindlephoto-215678

For whatever reason I’d never taken the time to roast any nuts (lazy I guess) but cooking them for a few minutes in the toaster oven really does bring out wonderful flavor. The roasted result is on the right.

I LOVE cilantro so I used plenty. Here it’s washed and spun in my salad spinner on the right before adding to the cabbage and peas & carrots in a large bowl.

 

The easiest way to chop up green onions (organic scallions in this case) is with a pair of clean, kitchen scissors. I just cut them right into the bowl but put ’em on the cutting board first to show you. I used three.IMG_20190216_183348_kindlephoto-46623146

Here’s the onions and roasted peanuts added to the bowl.

IMG_20190216_183516_kindlephoto-46677162

All stirred together with splashes of lime juice and amino acids. I suggest going with light amounts initially and adding more if you think it’s needed.IMG_20190216_183700_kindlephoto-46724249

I put a serving into a pretty bowl to take a picture for the blog but the truth is I just ate my wonderful Thai Cole slaw directly out of the big bowl above. This made several servings and it keeps well over several days in the refrigerator.  I love this cole slaw. So good!IMG_20190216_183913_kindlephoto-46794402

 

9 thoughts on “Easy Thai-inspired Cole Slaw

  1. Pingback: Update on my 2019 “resolutions” | WriterInSoul

Have something you'd like to say about this?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s