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Thai Cole Slaw Recipe

Ingredients

How to make it

  • Toast your peanuts in a skillet over medium heat until they are a just a bit darker, not black and let cool
  • Soak your glass noodles in a bowl of warm water for 10 minutes, enough to submerge them. Remove, drain and using a kitchen scissor cut them into smaller pieces. About 2 inches in length. Accuracy here is not important, just reduce the long noodles to something bitesized and mixable
  • Chop the white parts of the green onions into thin rings. Julienne the green tops.
  • Mix all the slaw veggies together in a large bowl with room to toss
  • Combine all the dressing ingredients and mix well. I use a small whisk to get the honey and peanut butter well integrated. The dressing should be a bit too salty when tasted by itself. Lots of veggies here to season.
  • Pour the dressing mix over the slaw mix and toss to combine. This should not be a very wet mix. The veggies will sweat a bit as it sits and you don't want it swimming in dressing.
  • Chop your toasted peanuts into smaller pieces, but not a powder.
  • I like to serve it with the peanuts on the side for a sprinkle on each portion. This keeps them crunchy for the texture.
  • NOTE: If you don't have Sambal Olek, it is also good with a thin sliced jalapeño as part of the Slaw Mix. Seeded for less heat if desired.

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The Cook

hotpad Pasadena, MD

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