Thai Coleslaw with Coconut and Lime
The "secret" to this coleslaw dressing is Thai Curry Paste. I use the Thai Kitchen brand that my local grocery store carries or you can order it online. If you don't have it, you could substitute 1 - teaspoons jalapeno and 1 tsp. grated fresh ginger. It won't be quite as aromatic, but it will still be tasty!
Servings: 4
Calories: 309kcal
Ingredients
- Dressing:
- 1 cup light coconut milk
- juice and zest of 1 lime
- 4 teaspoons fish sauce
- 2 teaspoons dark brown sugar
- ¼ tsp. Thai green curry paste
- coleslaw
- ½ head green cabbage thinly sliced (about 4 cups)
- ½ head red cabbage thinly sliced (about 4 cups)
- 1 mango peeled and sliced
- ½ cup fresh mint leaves
- ½ cup cilantro leaves
- 2 green onions sliced
- ½ cup shredded coconut toasted
- ½ cup chopped peanuts
Instructions
- For the dressing: Combine all the ingredients in a blender and blend for 30 seconds or so until the dressing is smooth. Taste and adjust seasonings.
- For the coleslaw, combine the cabbage, mango, mint, cilantro and green onions in a large bowl and toss to combine. Add ½ of the dressing and toss. Taste and add more dressing if desired.
- Sprinkle the toasted coconut and peanuts on top and serve.
Notes
The "secret" to this coleslaw dressing is Thai Curry Paste. I use the Thai Kitchen brand that my local grocery store carries or you can order it online. If you don't have it, you could substitute 1 - teaspoons jalapeno and 1 tsp. grated fresh ginger. It won't be quite as aromatic, but it will still be tasty!
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 604mg | Potassium: 767mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2210IU | Vitamin C: 119.8mg | Calcium: 137mg | Iron: 2.8mg