Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 0 minutes
Crunchy, raw, and healthful, this slaw is redolent of Thai flavors and spices. Serve as a side dish or use as a condiment for a sandwich.
3 tablespoons fresh lime juice
2 tablespoons sesame oil
1½ teaspoon kosher salt
1 teaspoon palm sugar, ground or pulverized into granules (see Kitchen Tips)
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 jalapeño pepper, seeded and ribs removed, minced (optional, see Kitchen Tips)
¼ cup fresh cilantro sprigs, chopped, plus extra for garnish
¼ cup roughly chopped fresh Thai basil, optional
4 small Persian cucumbers, cut in julienne strips (about 2 cups)
2 medium red bell peppers, cut in julienne strips (about 1 cup)
- Whisk the lime juice, sesame oil, salt and palm sugar in a large bowl. Add the cabbage, jicama, carrots, scallions, jalapeño, cilantro, and Thai basil, if using andtoss to combine. Cover and refrigerate for at least 1 hour.
- Just before serving, add the cucumber and red pepper. Garnish with additional cilantro. Serve immediately.
- Palm sugar sometimes hardens into a brick in its package. Place it in a plastic bag and bang it on your work surface or give it a few quick whacks with the bottom of a saucepan to return to granule form.
- The chemicals in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not-so-wonderful feeling if they get into your eyes—and can share the love with other foods on your menu. To avoid cross-contamination, avoid touching your face or eyes after cutting and trimming hot chilies. Change work surfaces and knives. Some cooks wear plastic gloves.
- Although this slaw 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.