Appetizers · salads · Side Dishes · vegan · vegetable · Vegetarian

Asian Inspired Coleslaw

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Pretty much any time I go out to eat, I want to eat Asian.  Specifically, Thai or Vietnamese. My favorite restaurants in my hometown of Montreal are mostly in this category; Satay Brothers, Kazu, Tuk-Tuk, and Qing Hua stand out in my mind. While I am an adventurous chef and am always up to try any recipe, I must admit that I have not managed to successfully master many of my favorite meals from these beloved restaurants. Something about making dumplings, spring rolls, and sushi is a little intimidating. But I’m still working at it!

Last night I decided to try my hand at an Asian inspired coleslaw.  As is often the case, I had some sad looking, forgotten veggies in the fridge that needed saving.  This time, the culprit (or should I call it a victim?) was a head of cabbage I had grand intentions to turn into cabbage rolls but just never got around to.  Coleslaw seems more appropriate anyhow, with the weather warming up these days. Hungry for something more original that a mayonnaise dressing, I thought of my favorite mango and papaya salad found on most Thai menus, and got to work trying to make something reminiscent of that.  The result was pretty darn good if I say so myself!  Next time you are making burgers, fried chicken, or any other meal that goes well with a slaw, I dare you to try this unique version with vibrant mango, lime, and mint! Perfect for a summer picnic or BBQ 🙂

Ingredients

  • 2 tbsp lime juice (about 1 lime)
  • 3 tbsp grapeseed oil
  • 1/2 tsp brown sugar
  • 1/4 tsp salt
  • 1/4 tsp chili flakes (or less if you prefer it mild)
  • 2-3 tbsp minced fresh mint
  • 1/2 a small green cabbage (about 2 1/2 cups), sliced very thin
  • 2 small or 1 large carrot, peeled and shredded (about 3/4 cups)
  • 1 yellow mango, diced fine

Directions

  1. Start by making your dressing in the same bowl you plan to make the salad.  Whisk together the lime juice, oil, brown sugar, salt, chili flakes, and mint.
  2. Add the cabbage and carrots to the bowl with the dressing, and use your hands to rub the dressing into the cabbage.  This helps to soften up the cabbage and also to get more flavor into it.  Cover the bowl with plastic wrap and refrigerate at least 10 minutes, preferably longer.  The more time it sits, the better it tastes.  Any leftovers will taste great the next day!
  3. Toss the mango into the salad and taste.  Adjust seasoning if necessary. Enjoy!
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3 thoughts on “Asian Inspired Coleslaw

  1. I love mangoes so many ways, but I’ve never used them in a slaw before. Thanks for the idea and the recipe. I’m looking forward to giving it a try, and will soon, I’m sure, since it’s my pick for Recipe of The Day on Facebook, Twitter and elsewhere.

    Like

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