This Thai coleslaw recipe is a whole new take on mayo-based slaw. Its tangy dressing is sweet, sour and spicy all at once, giving you a flavor explosion in your mouth. The soba noodles also give a contrasting texture to the crunchy veggies.\r\n\r\n\r\n\n\n\tHow To Make Thai Coleslaw\n\t\t\n\t\t\t\n\t\n\t\t2 oz soba noodles (cooked)1 head Napa cabbage (medium-sized)1 \u00bd cups carrot1 cup zucchini2 cups mixed baby greens1 cup cilantro (chopped)1 cup peanuts (dry-roasted, unsalted )1\/2 cup almonds (sliced)For Dressing:1\/3 cup rice vinegar1\/2 cup granulated sugar1 tbsp chili paste4 tsp fresh lime juice2 tsp canola oil1\/2 tsp salt\t\n\t\n\t\tMaking the dressingCombine the dressing ingredients in a small bowl or glass measuring cup. Heat it up in the microwave on high for 30 to 60 seconds or until dressing is hot, but not boiling. This will help to dissolve the sugar and salt. Stir the dressing well and set it aside to cool.Making the slawCook soba noodles for 5 minutes in rapidly boiling water, or whatever is stated in the directions on the package. Drain the soba noodles, run cold water over them and let them sit to cool.Use a large sharp knife or mandolin to thinly slice the Napa cabbage. You should get about 10 cups of sliced cabbage.Julienne the carrots and zucchini and chop them further into bite-size strips.Chop the soba noodles into bite-sized lengths, then combine them with the vegetables, cilantro, and nuts in a large bowl. Toss everything around really well while adding the dressing. Cover and chill the bowl for at least 4 hours or overnight for an even better taste. Your slaw should last for up to a week covered in the fridge.