Spicy Thai Slaw 2.000
$20 Picnic for Two Jul 2, 2008

This is a bright, crunchy side dish that is full of veggies and is a great complement to the sweetness of the Chilled Teriyaki-Glazed Salmon.

Serve chilled or at room temperature.

Servings: 2
  • For the dressing
  • 1 medium clove garlic, minced
  • 1/4 cup freshly squeezed lime juice (from about 2 limes)
  • 1 1/2 tablespoons coarsely chopped cilantro leaves
  • 1 tablespoon freshly grated ginger root
  • 1/4 teaspoon curry powder
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon Asian-style chili paste
  • 1 tablespoon canola oil
  • 1 tablespoon light sesame oil
  • 1 tablespoon sugar
  • For the salad
  • 1/2 large seedless English cucumber, quartered lengthwise and coarsely chopped (about 1 cup)
  • 1 cup shredded cabbage
  • 1/4 cup shredded carrot
  • 1 scallion, white and light-green parts, coarsely chopped
  • 2 tablespoons coarsely chopped cilantro leaves
  • 1/2 cup roasted, unsalted peanuts, coarsely chopped, for garnish (optional)

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For the dressing: Whisk together the garlic, lime juice, cilantro, ginger, curry powder, soy sauce, chili paste, oils and sugar in a medium bowl or deep measuring cup.

For the salad: Toss together the cucumber, cabbage, carrot, scallion and cilantro in a medium lidded container. Add the dressing to taste; close the lid and shake to mix well and coat evenly. Open to top the slaw with the chopped peanuts, if desired. Cover and refrigerate until ready to serve.

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Recipe Source

From executive chef Carla Hall of Alchemy Caterers in Wheaton.

Tested by Madonna Lebling.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.