June 9, 2011 8:36 pm

Thai Slaw

Posted In: Farm Party 2011
Posted June 9, 2011 by gcollins

Posted in : Cuisines :




From CSA member & volunteer, Heidi Rugg

Salad Components:

1 Napa or similar head of cabbage, sliced thin

3-4 medium sized zucchini, shredded/spiralized

6+ carrots, shredded

1-2 t salt (see instructions)


3 big dollops of almond butter

juice from 1-2 lemons

1/4 C tamari

1/4 C apple cider vinegar

3-4 cloves garlic

1" fresh ginger, peeled

4 T honey

1 t (or more) red pepper flakes

3 T (or more) water


a handful of sunflower seeds

30 thai basil leaves, chopped

1/2 bunch of cilantro, chopped

Thinly slice the cabbage and lightly sprinkle with salt. Start with 1 t salt only, use more if you have lots of cabbage. Massage the salt into the cabbage leaves until they start to wilt (very important step!).

Toss all the salad components together in a large bowl. Add 1/2 garnish ingredients.

Mix all the dressing ingredients in a blender until homogenized. Taste and adjust.

Toss the salad with the dressing about 30 minutes before serving. Throw the rest of the garnish ingredients on top.


Serves: a lot!

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