BBQ season is upon us and you know that means friends, family, and food!
This impromptu slaw came together with inspiration from all the wonderful herbs at my local organic farm stand, especially the beautiful, fresh Thai basil.
Luckily I was able to grab a quick pic of this beauty before my dinner guests dove in!
Thai Basil Has a Slightly Spicy, Earthy Flavor and Sweet Floral Aroma.
The leaves are smaller in size and more tender than sweet basil, making them perfect to use whole in a salad or slaw.
This slaw is loaded with other fresh herbs, spicy ginger, and jalapeños and dressed with refreshingly tangy lime juice. Top it off with crunchy, salted, roasted peanuts and it’s a definite crowd-pleaser. Even the kids gobbled it up!
So what did I serve this Asian-inspired slaw with? Grilled Thai Basil Salmon!
Preparing the Slaw
Recipe serves 6.
Cut your cabbages in quarters and remove the tough center stems. Slice the cabbage as thinly as possible. Set cabbage aside in a large bowl.
Halve the bell pepper and remove the seeds. Cut each half into three even segments. Thinly slice each segment. Add the sliced bell pepper to the bowl.
Cut the jalapeño in half and use a paring knife to remove the spicy seeds. Thinly slice the remaining pepper and add it to the bowl.
Add most of the sliced green onions, cilantro, and basil leaves to the bowl (reserving a small handful for the top of the slaw).
Toss the slaw gently to distribute the ingredients evenly.
Mix the mayo, lime juice, ginger, and salt together and pour it over the slaw. Toss the slaw again until the dressing is well distributed. Taste the slaw and adjust for more salt and lime if needed.
Remove the slaw from your mixing bowl to a serving dish, platter, or large serving bowl. Top it with the reserved herbs, lime wedges, and peanuts. Serve immediately.
Thai Basil and Roasted Peanut Slaw
Spicy peppers, Thai basil, fresh ginger, and lime juice liven up this simple barbecue side dish.
Ingredients
- 1 small head green cabbage
- 1 small head purple cabbage
- 1 large green bell pepper
- 1 large jalapeño pepper
- 6 green onions, sliced thinly
- 1/4 cup chopped cilantro
- 1/2 cup Thai basil leaves
- 1/4 cup mayonnaise
- 1/8 cup lime juice
- 2 tablespoons grated fresh ginger
- 2 teaspoons salt
- 1/2 cup roasted salted peanuts
- 1 lime, cut in wedges
Instructions
- Cut your cabbages in quarters and remove the tough center stems. Slice the cabbage as thinly as possible. Set cabbage aside in a large bowl.
- Halve the bell pepper and remove the seeds. Cut each half into three even segments. Thinly slice each segment and add the sliced bell pepper to the bowl.
- Cut the jalapeño in half and use a paring knife to remove the spicy seeds. Thinly slice the remaining pepper and add it to the bowl.
- Add most of the sliced green onions, cilantro, and basil leaves to the bowl (reserving a small handful for the top of the slaw).
- Toss the slaw gently to distribute the ingredients evenly.
- Mix the mayo, lime juice, ginger, and salt together and pour it over the slaw. Toss the slaw again until the dressing is well distributed. Taste the slaw and adjust for more salt and lime if needed.
- Remove the slaw from your mixing bowl to a serving dish, platter, or large serving bowl. Top it with the reserved herbs, lime wedges, and peanuts.
- Serve immediately.