Thai Coleslaw with Red Peppers, Grated Carrots

Thai Coleslaw

One of our favourite coleslaws!  A mildly spicy coleslaw thats great made with in season veggies. It’s perfect for serving with barbecued meats, fish or poultry.   Leftovers, if there are any, keep in the fridge for 2 days.  My brother, who hates anything fishy, surprised himself by  liking this a lot fish sauce and all.  He even copied the recipe to take home.  So, there you are!

Makes 4 Servings

4 cups cabbage, very thinly sliced
1 cup carrots, grated
2 green onions, finely sliced
½ each red & green bell peppers, thinly sliced
2 Tbsp. black or white sesame seeds, or finely chopped peanuts

Toss together ingredients in a large bowl. Toss together with dressing and garnish with sesame seeds.

For the Dressing:
1 Tbsp. fresh lime juice
½ cup unseasoned rice vinegar
¼ cup cilantro, chopped
2 cloves garlic, minced
½ tsp. sambal oelek , adding more if you like it spicer
1 tsp. sugar
2 Tbsp. fish sauce
2 Tbsp. canola oil
1 tsp. sesame oil

Combine dressing ingredients in a jar and shake to combine.

Helpful tip: Sesame seeds keep quite well for a couple of months stored in the freezer. Sesame oil should always be stored in the fridge.


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