Thai Slaw

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  20 minutes Cook 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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