Follow these steps for perfect results
pre-shredded cabbage and carrots
pre-shredded
cilantro
chopped
roasted unsalted peanuts
coarsely chopped
lime juice
fish sauce
serrano peppers
finely chopped, seeds removed
garlic
minced
sugar
black pepper
mayonnaise
Whisk together lime juice, fish sauce, serrano peppers, garlic, sugar, black pepper, and mayonnaise in a bowl to create the dressing.
In a separate large bowl, combine the pre-shredded cabbage and carrots with the dressing.
Mix well to ensure all ingredients are evenly coated.
Cover the bowl and refrigerate for at least 1-2 hours to allow the flavors to meld.
Before serving, top the cole slaw with chopped cilantro and roasted peanuts.
Serve chilled.
Expert advice for the best results
Adjust the amount of chili pepper based on your spice preference.
For a vegan option, substitute the mayonnaise with a vegan alternative and the fish sauce with soy sauce or tamari.
Everything you need to know before you start
5 minutes
Can be made a day ahead
Serve in a bowl, garnish with extra peanuts and cilantro.
Serve as a side dish to grilled meats or fish.
Pairs well with Thai curry.
Off-dry Riesling to balance the spice and acidity.
A crisp lager to cleanse the palate.
Discover the story behind this recipe
Adaptation of Thai flavors to a Western dish
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