The word “coleslaw” comes from koolsla—Dutch for cabbage salad. This recipe merges traditional coleslaw with the classic Thai dish som tum, substituting the usual grated green papaya with red cabbage.
Yields 4 servings
4 ounces green beans, trimmed
4 scallions, sliced
2 cups finely shredded red or white cabbage
1/3 cup roasted peanuts, coarsely ground
3 plum tomatoes, seeded and sliced
4 cup-shaped lettuce leaves (optional)
Dressing
Handful of fresh cilantro
2 tablespoons light soy sauce
2 red Serrano chilies, seeded
2 tablespoons freshly squeezed lime juice
2 garlic cloves, chopped
2 tablespoons palm sugar or soft brown sugar
To make the dressing, reserve a few cilantro leaves, then put the rest in a blender or food processor. Add the chilies, garlic, soy sauce, lime juice and sugar, and blend until smooth. Set aside. Blanch the green beans in boiling water for 2 minutes, then refresh in cold water. Mix the cabbage, beans, tomatoes and scallions in a bowl. Pour the dressing on top, toss well to coat and let marinate for about 30 minutes. Spoon into bowls lined with the lettuce leaves, if using, sprinkle with the ground peanuts and the reserved cilantro leaves, then serve.
