Seasonal Thai Slaw

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 Small Head of Cabbage, thinly sliced
  • 1/4 Head of Purple Cabbage, thinly sliced
  • 2 Large Orange Carrots, shredded
  • 6 Scallions, shredded
  • 3/4 C. Rice Wine Vinegar
  • 3 Tbsp. Soy Sauce
  • 3 Tbsp. Sesame Oil (or another oil)
  • 3 Cloves of Garlic, minced
  • 3/4 C.Cilantro and Parsley, chopped (I used 1/2 C. Cilantro, 1/4 C. Parsley)
  • 2 Tbsp. Sesame Seeds
  • 1/2 C. Peanuts, crushed

Directions

  1. First, wash and dry the cabbage, and carrots. Peal off the first couple layers of the cabbage and throw away.

  2. Slice cabbage in half. Then slice each half into thirds, then thinly slice cabbage. Do the same to the red cabbage (using only ¼ of entire cabbage head) making it the same size. Place in a large bowl.

  3. Once all cabbage is thinly sliced, shred carrots using a cheese grater directly over the cabbage.

  4. Dice scallions and add. Mix everything together with a large spoon.

  5. Once the cabbage, carrots and scallions are mixed, make the dressing. In a small bowl whisk the rice wine vinegar, soy sauce, sesame oil, cilantro and parsley until well combined.

  6. Pour dressing over cabbage vegetable mixture. Mix well.

  7. Lastly, mix in sesame seeds and peanuts. Serve immediately or chill before. Store in refrigerator

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