Crunchy, healthy and raw, this Thai slaw is redolent with Asian flavor and spice. Serve as a side dish or use as a condiment for a sandwich.
- 3 tablespoons lime juice
- 2 tablespoons sesame oil
- 1½ teaspoon kosher salt
- 1 teaspoon palm sugar, coconut or Thai, ground or pulverized into granules
- 3 cups (approximately ½ head) thinly sliced red cabbage
- 2 cups julienned jicama
- ½ cup julienned carrots
- 4 scallions, white and green parts thinly sliced
- ½ jalapeno pepper, seeded, ribs removed, minced (optional)
- ¼ cup cilantro sprigs, chopped, plus extra for garnish
- ¼ cup Thai basil, optional
- 2 cups (4 small) julienned Persian cucumbers
- 1 cup (about 2 medium) julienned red bell peppers
- Whisk the lime juice, sesame oil, salt and palm sugar in a large bowl. Add the cabbage, jicama, carrots, scallions, jalapeno, cilantro, and Thai basil, if using, to the bowl. Toss to combine. Cover and refrigerate for at least 1 hour.
- Just before serving, add the cucumber and red pepper. Garnish with additional cilantro. Serve immediately.
Although this can be kept in the refrigerator in a covered container, the slaw will get very soggy once the cucumbers release their liquids. It will still taste great.