Coleslaw is a very practical and rather inexpensive dish that can be made in no time with simple ingredients. Traditionally made out of white cabbage, coleslaw is great for potluck parties and picnics.
This recipe uses purple cabbage but can be made with white cabbage as well. The ingredients used in the dressing give this slaw a slight Thai touch.
Ingredients:
- 2 cups shredded purple cabbage
- 2 medium large shredded carrots (I used black and orange carrots) - at least 2 cups
- 1 medium large purple onion, chopped
- 4-5 bird's eye chili peppers, thinly sliced (keep or discard the seeds)
- 1 cup chopped fresh cilantro
- 1/2 cup chopped Thai basil
for the dressing
- freshly pressed juice of 3 limes, use more as needed
- 1 Tbsp grated fresh ginger
- 1 small garlic clove
- 1/4 cup raw tahini or organic peanut butter (not raw)
- 1/4 cup virgin olive oil or cold pressed oil of your choice
- 1 tsp coconut sugar syrup or any other liquid sweetener (optional)
- pink Himalayan salt to taste
for the garnish
- fresh Thai basil
- chopped peanuts (not raw), optional
Method:
- Using a small blender, make the dressing. Use more lime juice if necessary. Adjust the taste as neeed.
- In a large bowl mix all the slaw ingredients. Add the dressing and mix well.
- Cover the bowl and allow the slaw to "rest" in the fridge for at least 30 minutes.
- When you are ready to serve, remove the bowl from the fridge. Adjust the taste if needed. Transfer the slaw to a serving bowl, garnish with fresh Thai basil and chopped peanuts, if using. Serve right away and enjoy it in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2026