This slaw is inspired by the green papaya salad we always go for at our favorite Thai restaurants. It’s fresh, crunchy, spicy and a little sweet. It’s a super satisfying lunch on its own, but we would not be mad at you if you paired it with fried chicken thighs and sticky rice for dinner.
1 cup shredded cabbage
1 cup shredded romaine hearts
½ cup grated carrot
½ cup chopped snap peas
¼ cup roughly chopped cilantro
¼ cup rough chopped roasted peanuts, plus a little extra to garnish
for the dressing:
2 garlic cloves
1 Thai bird eye chile
1 tablespoon coconut nectar
1 tablespoon fish sauce
the zest and juice of 1 ½ limes
2 tablespoons olive oil
1. Combine all the salad ingredients in a bowl, toss well to evenly mix the cabbage, lettuce, and carrots.
2. To make the dressing put the first five ingredients in a blender and blend. Remove the center insert of the blender top and slowly drizzle in the olive oil and let blend until the garlic and chile are pulverized.
3. Toss the salad with the dressing and finish with the extra chopped peanuts.