Tangerine Slaw
The dressing for this dish (adapted from NYT cooking) is essentially prik ban pla – one of my favorite sauces in the world. It’s sweet, funky, tart, and pairs well with the salad.
Ingredients
- 1 lime, zest and juice
- 2 small garlic cloves, grated by microplane
- 1 T. fish sauce
- Thai chiles, or sub jalapeño, thinly sliced 1 amount depends on how much heat
- 3 small tangerines
- 1/2 red bell pepper
- 1/2 bag coleslaw mix*
- 2-3 small cucumbers, thinly sliced
- 1/3 roasted peanuts, roughly chopped
- 1/4 c. cilantro, chopped
- 1/8 c. mint, chopped
Instructions
No instructions were provided for this recipe.
Notes
* I like the 365 brand coleslaw mix for convenience and so I don’t have a bunch of leftover cabbage. You could of course make your own with thinly sliced cabbage and carrot 😉
- 1 lime, zest and juice
- 2 small garlic cloves, grated by microplane
- 1 T. fish sauce
- Thai chiles, or sub jalapeño, thinly sliced 1 amount depends on how much heat
- 3 small tangerines
- 1/2 red bell pepper
- 1/2 bag coleslaw mix*
- 2-3 small cucumbers, thinly sliced
- 1/3 roasted peanuts, roughly chopped
- 1/4 c. cilantro, chopped
- 1/8 c. mint, chopped
Recipe Notes
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