Thaislaw

It's mid-week and I'm trying to control my calorie intake as I seem to have overdone the naughties over the weekend. Had a peek in the fridge in the hope of finding some kind of healthy but tasty ingredients. Spotted a bag of coleslaw - ie ready shredded carrots and cabbage with a couple of sachets of dressing which inspired me to whip up some of my favourite asian flavoured coleslaw...

Thaislaw

500g shredded cabbage and carrot (ready bagged from the supermarket or do it yourself)

3 Tbs freshly squeezed lime juice

2 Tbs sweet chilli sauce

1 Tbs fish sauce

1 Tbs oil

1 handful coriander leaves

additional chilli if required

Open bag of coleslaw and empty contents into a mixing bowl. I discard the dressing sachets straight into the rubbish as they usually have that fake mayonaissy taste which I really despise. In another bowl mix the remaining ingredients to make a dressing. You will need to check the balance of salty/sweet/spicy flavours and adjust accordingly. If chilli is your friend, add more in the form of fresh birds eyes, or the dried variety. Toss the dressing through the slaw to thoroughly coat all the vegetables and leave to infuse for about 20 minutes. Serve with your favourite cold cuts. I find cold shredded roast chicken or beef works pretty well. Today I added some shaved beef from the deli. If you really want to posh it up, you could add some dried shrimp and crushed roast peanuts. This dish is reminiscent of my favourite thai green papaya salad.