Prik Nam Pla Coleslaw

Crunchy, spicy, garlicky, fresh slaw that is light and not overly dressed or gloppy.

Prik Nam Pla Coleslaw

Serves 5 - 6

I love cabbage. It’s one of the vegetables I use the most. I can literally much on raw cabbage leaves and be a happy camper. As such, coleslaw is one of my favorite things however, I’m not a fan of gloppy overly dressed coleslaw but I’d never turn it down either.

How then did I get from an all purpose Thai seasoning condiment to coleslaw? Honestly, I had some leftover prik nam pla in the fridge and tossed it through some sliced cabbage as a side dish then decided I wanted it to be a little creamy and added a touch of mayo. It was as simple as that, no lightbulb moment or crazy inspiration but the flavors were great. In a second attempt, I added traditional coleslaw veg and the result was so amazing that I wanted to share it with you. It’s another of my typical dishes that are familiar with just a slight twist.

“Recipe Tips:

*1. Traditional prik nam pla will use lemon or lime juice and not vinegar. I do not always have fresh citrus and used vinegar however, lemon or lime juice can be used in equal measure for a fresher brighter flavor.”

Ingredients

Dressing Start

45ml (3 T) fish sauce

*30ml (2 T) rice vinegar

8g (1.5 t) sugar

1g (0.25 t) kosher salt

5 garlic cloves, sliced thinly

2 cheongyang or serrano chilis, thinly sliced

Vegetables

570g (1.25 lbs) green cabbage, thinly sliced

340g (0.75 lb) carrot, julienne sliced and cut into 1/3’s

230g (0.50 lb) red cabbage, thinky sliced

150g (3 stalks) celery, thinly sliced on the bias

120g (½ large) onion, thin sliced with the grain

Dressing finish

40g (2 T) mayo

Method

1.      In a medium mixing bowl stir the dressing start ingredients until the sugar and salt are fully dissolved.

• Allow to sit as you slice the vegetables or at least 10 minutes.

2.      In a large mixing bowl, toss the vegetables together to combine.

3.      Add the mayo to the dressing and stir well until combined.

• Pour over the vegetables and toss well to coat.

The dressing will be thin compared to a typical coleslaw.

• Taste and adjust the seasoning as desired.

• Refrigerate at least 3 hours before serving.

4.      Serve.