caraway-and-rye

Thai Coleslaw with Coconut and Lime

Makes:

as much as you need

Ingredients:

Coleslaw base

• cabbage, sliced thinly
• carrot, grated
• under-ripe mango, cut into matchsticks

Flavoring extras

• green onions, sliced diagonally
• lime zest
• ginger, grated
• cilantro leaves, roughly chopped
• mint, roughly chopped
• birds eye chilli, thinly sliced

Dressing

• cocnut milk (ideally scoop the fatty clumps)
• fish sauce
• lime juice
• brown sugar
• salt, if needed
• thai curry paste,

Toppings

• toasted shredded coconut
• peanuts, roughly chopped

Timing:

Preparation time: 30 minutes

How to Make:

1. Chop and place in a bowl as many of the base and flavoring ingredients. Enough for the next meal.

2. Add dressing ingredients to taste and mix well. Let the coleslaw sit a bit for the flavors to combine. Especially the sugar needs a little time to melt and come through.

3. Sprinkle any toppings on when serving.

Notes:

Leftover coconut milk can be frozen to use in a soup. It will become grainy, but will melt back to normal when heated.

Last time we didn’t use any mango or curry paste. No toppings either.

Source:

A Communal Table

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