Thai Slaw

Thai SlawThis is one of my favorite summer salads. Well, coleslaw was not my thing when I tried for the first time at KFC. I know KFC! I was young still at school. My friends used to get a burger, chips, buttery biscuits and coke. I got myself a tub of coleslaw that threw me away badly thanks to thick creamy mayo. Because of post-KFC-trauma and a fear of eating anything in mayo, I never really liked coleslaw for a while. Having said that, I’ve had some beautiful slaws in Asian restaurants. Quickly pickled or lightly dressed coleslaw is just the way I like it.

This gut-friendly salad has bright rainbow colours, crunchy raw vegetables (full of enzymes!), refreshing thai flavours, super simple to make and great for a fridge cleaning day. Make a big batch and use leftovers for rice paper rolls, sandwich filling or healthy tacos. To make substantial, you can add tofu, chicken, white fish or prawns on the side.


1/2 red capsicum
1 cup shredded cabbage
1 cup chopped kale leaves
1 carrot
1 cup of bean sprouts
1 baby radish
1 bunch of coriander


1 tbsp peanut butter (other nut butter works fine if allergy is an issue)
juice of one lime
1 tsp minced ginger
1 tsp minced lemongrass
1 tbsp apple cider vinegar
1 tsp coconut sugar
salt and pepper to taste

Put all dressing ingredients in a bowl and whisk well. Pour over the salad mixture and toss to combine. Transfer to a serving bowl.

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