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.
- 1/2 large red cabbage sliced or shredded
- 2 cups cilantro chopped, or other green leaves
- 4 green onions trimmed and diced
- 1 red bell pepper trimmed and diced
- 6 Thai basil leaves chopped, or other fresh basil
- Add all the ingredients to a large mixing or salad bowl.
- Blend greens and veggies with tongs or fork and spoon.
- Add the Thai dressing (recipe below) when ready to serve, or to soften into coleslaw add the dressing and let the salad sit for a few hours in the refrigerator.
Thai Dipping Sauce & Dressing
- Food processor or blender
- 1/4 cup almond butter unsalted, creamy, roasted
- 1/2 cup orange juice about 1 orange
- 1/3 cup lime juice about 2 limes
- 2 tablespoons honey or maple syrup
- 1 teaspoon grated ginger
- 1/4 teaspoon salt
- Add all the ingredients to a food processor or blender.
- Process until smooth and well-blended.
- Store covered at room temperature for a few days, or in the refrigerator for a few weeks. You may need to blend it with a spoon or fork after a day or so.