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Thai Slaw with Savoy Cabbage

Dan’s Fresh Produce in-house Chef
Gregg Prawdzik

(makes 4 quarts)

Great for a picnic on a warm day. No need to worry about spoilage or mayonnaise in the hot sun. It will caress all your taste buds with sensations of spicy, salty, sweet and sour.

1 head savoy cabbage, shredded finely using a mandolin

1 carrot, shredded finely

1 daikon shredded finely

1 tbsp cup kosher salt

1 tbsp brown sugar

½ cup rice wine vinegar

½ tsp chili flake, more is desired

1 tsp diced Thai chilies

2 clove garlic, minced

Juice of 5 limes

1 tbsp fish sauce (“nuoc mam” Vietnamese or Thai) optional

½ bunch cilantro, picked leaves

½ bunch green onion, sliced thin on a bias. Set aside white ends and dice.

½ cup roasted peanuts, crushed

fresh ground black pepper to taste.


MISE EN PLACE: Here is where a mandolin is handy because you want the thinnest of shredded vegetables like what you see when you go to a Thai or Vietnamese restaurant. Otherwise, this exercise will hone you knife skills by the time you are finished. You can also use your food processor for the cabbage and grate the carrot and daikon.

DIRECTIONS: In a small bowl, combine dice green onion ends (white part only), garlic, sugar, chilies, chili flake, salt, fish sauce, lime juice and rice wine vinegar. Allow to marinate for a few minutes and add to a large bowl containing the shredded vegetables. Mix gently with your hands to incorporate the flavors. Allow all the vegetables to marinate for a few minutes before adjusting the seasoning with salt or pepper or lime juice or even more sugar if desired.

Plate and garnish with peanuts, green onion and cilantro.