Monday, January 24, 2011

Thai-Style Cole Slaw

This side dish is the perfect accompaniment to the glazed flank steak. The recipe is adapted from my mom's book, Dr. Gott's No Flour, No Sugar Diet. I made a few modifications to the dressing to make it paleo. The original recipe calls for finely shredded Napa cabbage, but it was looking too mushy for me, so I just sliced the cabbage lengthwise and cut it up into bite-sized pieces (more like a chopped salad). For a shortcut, you can purchase bagged cabbage slaw or even broccoli slaw. I did all of the chopping by hand while the kids were working on their homework, but to save time, you can use a food processor. Just be sure the herbs are very dry before processing or you'll end up with mush.

Adapted from Dr. Gott's No Flour, No Sugar Diet, Peter H. Gott, MD with Robin Donovan.

Serves 4.

1 small head Napa cabbage, finely shredded or chopped
1/2 small red onion, thinly sliced
1 large carrot, shredded
1 medium cucumber, peeled, seeded, and cut into matchstick pieces
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
juice of 2 limes
2 Tbsp coconut aminos
1 tsp raw honey
1 serrano or jalapeno chili, seeded and finely chopped

  1. In a small bowl, combine lime juice, coconut aminos, honey, and chili.
  2. In a large bowl, add cabbage, onion, carrot, cucumber, mint, basil, and cilantro. Toss gently to combine.
  3. Drizzle with dressing and toss to coat. Serve immediately or cover and refrigerate up to 3 days.

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