I really like bread. Like, really like it. But I have to earn my bread by eating veggies. Luckily, I also like veggies, and I am especially into coleslaw. I know that sounds like a not healthy way to get veggies, but if you don’t drown it in mayo and sugar, it is a totally acceptable and delicious way to eat your greens.
Warning: this slaw is hot. It is Thai-inspired, after all. If you don’t like heat, you can omit the chili or reduce it by half. We served it on top of sweet potato pancakes (love Struggle Meals recipe). The spicy, herbal slaw was perfect on the sweet, savory pancakes. Potato pancakes can be heavy, and this made the meal light.
The Recipe
Half a green cabbage, shredded
2 green onions, thinly sliced
1/2 tsp salt
1/4 tsp chili flake
1 1/2 tbsp mint, chopped
1 1/2 tbsp cilantro chopped
1 tsp maple syrup
2 tbsp plain Greek yogurt
1 tbsp apple cider vinegar
Chop and mix! Slaw is easy.
Notes and substitutions:
The amount of chili is really up to you.
If you don’t have maple syrup, you could sub honey or sugar.
Red cabbage would work, but make sure to slice it thin and let it sit for a minute so the sugar and acid start to break it down. It’s not quite as tender.
Lime juice would be a delicious sub for vinegar.
You could change up the herbs (as long as they’re soft! No rosemary) and add other veggies. I should have added carrots!
Things I would add this to: lettuce and mango for a salad, a hotdog with cheese, and (of course) a pulled pork sandwich. Yum!
Austin has taken over our dining table with pastels and watercolors, and they’re creeping into my photography. I’m not mad about it.
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