Thai Coleslaw

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| Servings: 6 to 8 servings


  • ½ cup dry roasted peanuts
  • 2 cloves garlic
  • 2 serrano chilies, stems, tips and seeds removed
  • 1 pound green cabbage, cored and cut into wedges
  • ½ pound cucumber, peeled and seeded, quartered lengthwise
  • 4 medium green onions
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon curry powder
  • ½ cup oil
  • 2 tablespoons chopped cilantro


  1. Process peanuts with metal blade with 6-8 pulses and place them in a large bowl.
  2. With the machine running, drop garlic and serrano chilies through the feed tube. Process until chopped and add to the peanuts.
  3. Using a shin slicing blade, slice cabbage, cucumbers and green onions. Add to the bowl.
  4. Mix vinegar, sugar, curry powder and oil. Pour over cabbage.
  5. Add cilantro and mix.


  1. From my days at the Ma Cuisine Cooking School. This recipe came from Renee Carisio and was part of my education of the thousand uses for the Cuisinart.