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A Thai spin on classic coleslaw, this Thai coleslaw with Coconut and Lime is creamy, crunchy and a little spicy!
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5 from 1 vote

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!
Prep Time30 mins
Total Time30 mins
Course: Salad
Cuisine: Asian
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