Thai Slaw

Recipe and photo by Tami Ganeles Weiser

Prep Time: 20 minutes      Cooking Time: 0 minutes     

Thai Slaw

Crunchy, healthy and raw, this slaw is redolent with Asian flavor and spice. Serve as a side dish or use as a condiment for a sandwich.

  • 3 tablespoons lime juice

  • 2 tablespoons sesame oil

  • 1½ teaspoon kosher salt

  • 1 teaspoon palm sugar, coconut or Thai, ground or pulverized into granules

  • 3 cups (approximately ½ head) thinly sliced red cabbage

  • 2 cups julienned jicama

  • ½ cup julienned carrots

  • 4 scallions, white and green parts thinly sliced

  • ½  jalapeno pepper, seeded, ribs removed, minced (optional)

  • ¼ cup cilantro sprigs, chopped, plus extra for garnish

  • ¼ cup Thai basil, optional

  • 2 cups (4 small) julienned Persian cucumbers

  • 1 cup (about 2 medium) julienned red bell peppers

    1. Whisk the lime juice, sesame oil, salt and palm sugar in a large bowl. Add the cabbage, jicama, carrots, scallions, jalapeno, cilantro, and Thai basil, if using, to the bowl. Toss to combine. Cover and refrigerate for at least 1 hour.
    2. Just before serving, add the cucumber and red pepper. Garnish with additional cilantro. Serve immediately.
Kitchen Tips

Although this can be kept in the refrigerator in a covered container, the slaw will get very soggy once the cucumbers release their liquids. It will still taste great.

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This looks like such a hearty, warming and comforting roast vege dish. I have never cooked with chestnuts before. You definitely have inspired me to do so now.

- October 5, 2014

Thalia@butterandbrioche Let me know what you think of the chestnuts. They are so easy to use and since they have such a natural sweetness, my kids have loved them since they were little. I use them often in Italian desserts.

- October 10, 2014

This sounds delicious. I have never tried freekeh, but sounds interesting.

- October 14, 2014