Thai Cabbage Slaw

This can be used with the Thai shrimp tacos instead of the papaya salsa or in addition.  Can also make a good side salad with the tacos.

Thai Cabbage Slaw

3 cups purple cabbage, thinly sliced

½ cup cilantro

2 red chilis

3 green onions, thinly sliced

¼ cup peanuts, rough chopped

Dressing:

2 teaspoons grated ginger

1 teaspoon chili-garlic sauce

1 teaspoon soy sauce (I used gluten free)

3 tablespoons honey

2 tablespoons vegetable oil

2 fresh limes juice

Peanut Sauce

1 red chili, minced

2 garlic cloves, finely minced

2 Tablespoon ginger, finely minced or grated

1/8 cup green onion, thinly sliced

2 Tablespoon rice wine vinegar

2 Tablespoon soy sauce (I used gluten free)

1 Tablespoon peanut butter

1 Tablespoon plus 1 tsp sesame oil

½ cup coconut milk

Instructions

1. To make the Slaw, in a large bowl combine the cabbage, cilantro, red chilis and green onions.

2. Grate the ginger into a small bowl and add the chili-garlic sauce, soy and honey. Whisk in the lime juice and the vegetable oil.

3. Pour all of the dressing into the slaw and toss and combine well. Check for seasoning. If it needs it, season to taste with kosher salt. Set aside to marinate.

5. For the Peanut Sauce, in the jar of a blender add the chili, garlic, ginger, green onion, rice wine vinegar, soy sauce, peanut butter, sesame oil and coconut milk. Puree until very smooth. Set aside.