Kathleen Rear

A restaurant we frequent has this amazing coleslaw. They serve it with everything. Here’s my attempt at the home version.

Thai Peanut Coleslaw

6 cups shredded Napa Cabbage
2 tablespoons finely chopped Cilantro
2 finely chopped Green Onions
1/2 cup roughly chopped Roasted Peanuts
Chop and assemble all the above ingredients and place in a large bowl.

For the dressing:

1/2 cup Light Mayonnaise
1/2 cup prepared Thai Peanut Sauce
3 tablespoons Milk
Mix all ingredients very well and pour over cabbage. Toss well, then let sit for about 15 minutes before serving to let the flavors blend. Top with a final garnish of peanuts.

Note: If you’d like to make this ahead, keep the dressing separate until time to serve.