Approach a slaw with a variety of angles, and you’ll have the perfect BBQ side or fish taco topping. A coleslaw, or cabbage salad—coined by the Dutch—typically consists of a creamy component and bright and crunchy vegetables combined with some zing. Although we love a solid mayo- and vinegar-based slaw, we can’t let a peanut butter, lime, soy-based dressing fall back in its shadow. This right here is what slaw talk should be all about! Thai slaw is a mixture of green red cabbage, serrano chiles (although Thai bird is cool too), and a sweet, sour, umami, salty dressing.
Substitutions
– Coconut sugar is derived from the coconut palm. If you can’t find it, granulated sugar is a great alternative. But if you don’t have coconut sugar on hand and still want the rich caramel-y notes of it, then brown sugar is another substitute.
– Serrano chiles are used in this recipe, but fresh or dried Thai bird is a good substitute.
– Cashews can be replaced with peanuts, no problem!
– Feel free to use crunchy peanut butter for extra texture.
Storage
The slaw can be stored in an airtight container in the refrigerator. It’s great after a few hours of marination but should be eaten within 2 to 3 days.
Made this recipe? Let us know in the comments below!
