All Simple Vegetable Recipes

Thai Coleslaw

Thai Coleslaw

This hybrid Thai coleslaw is based on the classic som turn, usually made from grated green papaya (when unripe, the fruit is firm, crunchy and perfect for grating). Green papaya is not the easiest ingredient to find, so red cabbage is used here instead.



  • 100 g green beans, topped

  • 200 g finely shredded red or white cabbage

  • 3 plum tomatoes, halved lengthways, deseeded and sliced

  • 4 spring onions, sliced

  • 50 g roasted peanuts, coarsely ground

  • 4 cup-shaped lettuce leaves, to serve (optional)


  • A handful of fresh coriander

  • 2 red chilies, deseeded

  • 2 garlic cloves, chopped

  • 2 tablespoons light soy sauce

  • 2 tablespoons freshly squeezed lime juice

  • 2 tablespoons palm sugar or soft brown sugar

  1. To make the dressing, reserve a few coriander leaves, then put the rest in a blender or food processor. Add the chilies, garlic, soy sauce, lime juice and sugar and blend until smooth. Set aside.

  2. Blanch the beans in boiling water for 2 minutes, then refresh in cold water. Mix the cabbage, beans, tomatoes and spring onions in a bowl. Pour the dressing over the top, toss well to coat and let marinate for about 30 minutes.

  3. Spoon into bowls lined with the lettuce leaves, if using, sprinkle with the ground peanuts and the reserved coriander leaves, then serve.

More about cooking with leaf vegetables

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