Thai Coleslaw Recipe

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Recipes.net Team Published: March 20, 2020 Modified: September 17, 2020
Thai Coleslaw Recipe

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.

How To Make Thai Coleslaw

  • 2 oz soba noodles (cooked)
  • 1 head Napa cabbage (medium-sized)
  • 1 ½ cups carrot
  • 1 cup zucchini
  • 2 cups mixed baby greens
  • 1 cup cilantro (chopped)
  • 1 cup peanuts (dry-roasted, unsalted )
  • 1/2 cup almonds (sliced)

For Dressing:

  • 1/3 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp chili paste
  • 4 tsp fresh lime juice
  • 2 tsp canola oil
  • 1/2 tsp salt

Making the dressing

  1. Combine the dressing ingredients in a small bowl or glass measuring cup.

  2. 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.

  3. Stir the dressing well and set it aside to cool.

Making the slaw

  1. Cook soba noodles for 5 minutes in rapidly boiling water, or whatever is stated in the directions on the package.

  2. Drain the soba noodles, run cold water over them and let them sit to cool.

  3. Use a large sharp knife or mandolin to thinly slice the Napa cabbage. You should get about 10 cups of sliced cabbage.

  4. Julienne the carrots and zucchini and chop them further into bite-size strips.

  5. Chop the soba noodles into bite-sized lengths, then combine them with the vegetables, cilantro, and nuts in a large bowl.

  6. 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.

How To Make Thai Coleslaw

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Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Serves:
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Ingredients

  • 2 oz soba noodles, cooked
  • 1 head Napa cabbage, medium-sized
  • 1 ½ cups carrot
  • 1 cup zucchini
  • 2 cups mixed baby greens
  • 1 cup cilantro, chopped
  • 1 cup peanuts, dry-roasted, unsalted
  • 1/2 cup almonds, sliced

For Dressing:

  • 1/3 cup rice vinegar
  • 1/2 cup granulated sugar
  • 1 tbsp chili paste
  • 4 tsp fresh lime juice
  • 2 tsp canola oil
  • 1/2 tsp salt

Instructions

Making the dressing

  1. Combine the dressing ingredients in a small bowl or glass measuring cup.

  2. 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.

  3. Stir the dressing well and set it aside to cool.

Making the slaw

  1. Cook soba noodles for 5 minutes in rapidly boiling water, or whatever is stated in the directions on the package.

  2. Drain the soba noodles, run cold water over them and let them sit to cool.

  3. Use a large sharp knife or mandolin to thinly slice the Napa cabbage. You should get about 10 cups of sliced cabbage.

  4. Julienne the carrots and zucchini and chop them further into bite-size strips.

  5. Chop the soba noodles into bite-sized lengths, then combine them with the vegetables, cilantro, and nuts in a large bowl.

  6. 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.

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