When I’m craving something sweet and healthy, I often turn to my Thai dressing and this salad mix. I vary it somewhat from time to time, and I’ll toss in any leftover lettuce or other greens and veggies, but this is basically what I chop and mix together for the coleslaw base.
Then I whip the dressing up in a small blender, and this is my latest favorite small-footprint blender. It emulsifies my dressing wonderfully and has a top I can use to store the leftover in the refrigerator. I don’t mix my dressing into the salad until I’m ready to serve it or eat it, however if you want to soften the greens and cabbage you can add the dressing in and let it sit in the refrigerator for a few hours or overnight to get a less crunchy coleslaw.
Another thing I do to make the salad easier to eat and more digestible (besides soaking it in the dressing for a few hours) is to take a knife to the salad to chop it up so it’s not quite pulsed but the pieces are smaller.