Thai Garden Slaw
A fresh, crunchy, herb-packed slaw with just the right balance of heat, acidity, and sweetness.
It’s perfect on its own or served alongside grilled proteins, lettuce wraps, or rice bowls. I love this recipe because it’s incredibly flexible—you can toss in whatever herbs and vegetables you have on hand. It’s one of my favorite ways to use up extra produce while keeping things light, vibrant, and full of flavor.
Vegetables
1 jalapeño or serrano pepper, seeds removed, thinly sliced
1 medium carrot, julienned or shredded
3 radishes, thinly sliced or julienned
3 cups shredded cabbage (mix green and red for color)
1 bell pepper (any color), thinly sliced
2–3 Persian cucumbers, sliced into matchsticks
1 cup fresh herbs: a mix of cilantro (stems + leaves), mint, basil (Thai if available), and scallions
salt & pepper
Dressing
1 garlic clove, grated
1-inch piece fresh ginger, grated
2 tbsp rice vinegar
1 tsp soy sauce
1 tbsp honey or maple syrup
1 tsp fish sauce
Juice of 1 lime
1 tbsp toasted sesame oil
1 tbsp Dijon mustard
Optional Add-In Ideas
Thai chili peppers, thinly sliced
Finely chopped lemongrass
Lemon or lime zest
Toasted sesame seeds
Chopped peanuts or cashews
Thinly sliced green apple or mango
Instructions
Prep the vegetables: Use a mandoline to finely shred the cabbage. Slice remaining vegetables into thin matchsticks (or grate the carrot with cheese grater, if preferred). Chop herbs. Combine all the vegetables and herbs in a large mixing bowl.
Massage the slaw: Add a generous pinch of salt and freshly cracked black pepper to the slaw. Use your hands to gently massage the mixture—this helps soften the cabbage and meld the flavors into a cohesive slaw.
Make the dressing: Whisk all dressing ingredients together in a small bowl. Taste and adjust to your liking—more lime for brightness, fish sauce for depth, or honey for sweetness.
Toss and serve: Pour the dressing over the slaw and toss well to coat. Let sit for 10–15 minutes before serving to allow the flavors to develop.
