Thai Slaw Recipe

Cabbage: Shredded to provide a crunchy base for the slaw.

Carrots: Adds sweetness and color when shredded.

Red bell pepper: Sliced for a crisp texture and vibrant color.

Cilantro: Chopped to add a fresh, herbaceous note.

Green onions: Chopped to give a mild onion flavor.

Lime juice: Provides acidity and brightness to the dressing.

Fish sauce: Adds a deep, savory umami flavor.

Honey: Balances the dressing with a touch of sweetness.

Soy sauce: Contributes a salty, umami taste.

Sesame oil: Adds a rich, nutty flavor to the dressing.

Sriracha: Optional, for adding a spicy kick to the slaw.

When preparing the cabbage and carrots for this Thai slaw, consider using a mandoline slicer for uniform, thin shreds. This not only ensures a consistent texture but also allows the dressing to coat each piece evenly, enhancing the overall flavor. Additionally, to keep the cilantro and green onions fresh and vibrant, chop them just before adding to the mix.

• shredded cabbage - Substitute with shredded napa cabbage: Napa cabbage has a milder flavor and a more tender texture, making it a good alternative.

• shredded cabbage - Substitute with shredded kale: Kale adds a different texture and a slightly bitter taste that complements the other ingredients.

• shredded carrots - Substitute with shredded daikon radish: Daikon radish provides a similar crunch and a slightly peppery flavor.

• shredded carrots - Substitute with shredded jicama: Jicama offers a crisp texture and a mildly sweet flavor.

• sliced red bell pepper - Substitute with sliced yellow bell pepper: Yellow bell pepper has a similar sweetness and crunch.

• sliced red bell pepper - Substitute with sliced cucumber: Cucumber adds a refreshing crunch and a mild flavor.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery taste without the strong cilantro flavor.

• chopped cilantro - Substitute with chopped mint: Mint adds a refreshing and aromatic flavor that complements the slaw.

• chopped green onions - Substitute with chopped chives: Chives offer a mild onion flavor that works well in the slaw.

• chopped green onions - Substitute with chopped shallots: Shallots provide a slightly sweeter and more delicate onion flavor.

• lime juice - Substitute with lemon juice: Lemon juice has a similar acidity and brightness.

• lime juice - Substitute with rice vinegar: Rice vinegar adds a mild acidity and a hint of sweetness.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor without the fishiness.

• fish sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a rich umami flavor.

• honey - Substitute with maple syrup: Maple syrup adds sweetness with a slightly different flavor profile.

• honey - Substitute with agave nectar: Agave nectar provides a similar sweetness and consistency.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty alternative.

• sesame oil - Substitute with olive oil: Olive oil provides a different but still rich flavor.

• sesame oil - Substitute with avocado oil: Avocado oil has a mild flavor and a high smoke point.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce offers a similar heat and garlic flavor.

• sriracha - Substitute with hot sauce: Hot sauce provides heat with a different flavor profile.

• To store your Thai slaw, transfer it to an airtight container. This will help maintain the crispness of the shredded cabbage and carrots.
• Place the container in the refrigerator. The slaw will stay fresh for up to 3 days. The flavors will continue to meld, enhancing the taste over time.
• If you plan to keep the slaw for longer, consider storing the dressing and vegetables separately. Combine them just before serving to retain the crunchiness of the cabbage and bell pepper.
• For freezing, note that cabbage and carrots can lose their texture when thawed. If you must freeze, do so without the dressing. Place the vegetables in a freezer-safe bag, removing as much air as possible.
• Label the bag with the date and contents. The vegetables can be frozen for up to 2 months.
• When ready to use, thaw the vegetables in the refrigerator overnight. Prepare a fresh batch of dressing and toss with the thawed vegetables for best results.
• Avoid freezing the dressing as the lime juice and fish sauce can alter in flavor and consistency when frozen.

• Gently warm the Thai slaw in a skillet over low heat. This method helps to retain the crunchiness of the vegetables while slightly warming the dish. Stir occasionally to ensure even heating.

• Use a microwave-safe dish to reheat the slaw in the microwave. Cover the dish with a microwave-safe lid or a damp paper towel to prevent drying out. Heat on medium power for 30-second intervals, stirring in between, until it reaches the desired temperature.

• For a quick and even reheating, place the slaw in a steamer basket over boiling water. Steam for about 2-3 minutes, ensuring the vegetables remain crisp and vibrant.

• If you prefer a slightly charred flavor, spread the Thai slaw on a baking sheet and place it under the broiler for 1-2 minutes. Keep a close eye to avoid burning, and toss halfway through for even heating.

• To maintain the freshness and crunch, consider adding a fresh batch of shredded cabbage and carrots to the reheated slaw. This will rejuvenate the texture and flavor, making it taste freshly made.

• Large mixing bowl: To combine the shredded cabbage, carrots, red bell pepper, cilantro, and green onions.

• Small bowl: For whisking together the lime juice, fish sauce, honey, soy sauce, sesame oil, and sriracha.

• Whisk: To thoroughly mix the dressing ingredients in the small bowl.

• Chef's knife: For chopping the cilantro and green onions, and slicing the red bell pepper.

• Cutting board: A surface to chop and slice the vegetables and herbs.

• Measuring cups: To measure out the shredded cabbage and carrots.

• Measuring spoons: To measure the lime juice, fish sauce, honey, soy sauce, sesame oil, and sriracha.

• Tongs: To toss the slaw and ensure the dressing evenly coats the vegetables.

• Grater: To shred the carrots if they are not pre-shredded.

Pre-shred vegetables: Buy pre-shredded cabbage and carrots from the store to save time on preparation.

Use a food processor: Quickly slice the red bell pepper and chop the cilantro and green onions using a food processor.

Make the dressing ahead: Whisk together the lime juice, fish sauce, honey, soy sauce, sesame oil, and sriracha (if using) in advance and store in the fridge.

Combine and chill: Mix the dressing with the vegetables and let it sit in the fridge for flavors to meld, saving time before serving.