Thai-Mex Coleslaw in Serrano Vinaigrette

A crunchy, salty, and spicy no-mayo coleslaw inspired by the Sonoran-style regional cuisine of Southern Arizona and Som Tum (green papaya salad).

This crunchy, salty, and spicy coleslaw in a serrano chile vinaigrette is an excellent companion to Sonoran style dishes. Serve in tacos or layered in a sandwich like the Pork Torta from my Taste of Tucson cookbook.

This is one of my go-to summertime meals all on it’s own. The Thai fish sauce gives this slaw a burst of umami flavor, but you could always just use a bit more salt if you want to keep it vegan. Add shredded chicken or tiny salad shrimp if you’re looking to add more protein.

Ingredients

• 2 cups shredded green cabbage or 1 (16-ounce) bag shredded cabbage or coleslaw blend

• 1/4 cup minced cilantro leaves

• 2 green onions thinly sliced

• 1 serrano chile minced

• 2 tablespoons extra-virgin olive oil

• 3 Mexican limes, juiced (about 3 tablespoons)

• 1 tablespoon Thai fish sauce (optional for vegetarians and vegans)

• Sea salt and freshly ground black pepper to taste

Instructions

• Put the cabbage, cilantro, green onions and serrano chile in a large bowl and toss together.

• In a small bowl, whisk together the olive oil, lime juice and fish sauce, if using, to make the dressing.

• Pour the dressing over the cabbage mixture and toss well. Season with salt and pepper and toss again.

• Let stand for at least 30 minutes to let the flavors meld before serving.

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