Page title and description
Salads
Asian coleslaw with peanuts and chilli
This recipe is from our Riverford Farm Cook Book and is a variation on Thai green papaya salad (som tam). It's emulated here using the humble cabbage or kohlrabi - though you could use green papaya if you can get it. This sharp, well-spiced dish is substantial enough to be a meal on its own. Eat with a heap of fluffy, fragrant rice if you'd like more bulk.
Ingredients
for the salad
- ½ cabbage or a large kohlrabi, finely shredded
- 3 carrots, coarsely grated
- 2 apples, grated
- 1 red pepper, deseeded and thinly sliced
- 100g beansprouts (optional)
- 1 tomato, chopped
- 2 tbsp roasted peanuts, crushed
- 1 garlic clove, crushed
- ½ onion, finely sliced
- 1 red chilli, finely diced
for the dressing
- 1 tbsp thai fish sauce
- 1 ½ tbsp brown sugar
- 3 tbsp lemon juice
Method
Prep time:
15 min
PT15M
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Step 1
Whisk all of the ingredients for the dressing in a bowl and set aside.
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Step 2
Mix together all the vegetables and apple, toss with the dressing and pile on a serving plate.
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Step 3
Sprinkle with the roasted peanuts.