High Thai'd 'slaw - SOUTH COUNTRY COMFORT FOOD®
A Thai twist on coleslaw
- Preparing Time: 30 minutes
- Total Time: 10 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1/8 cup mayonnaise
- 2 teaspoons sriracha sauce
- 1 -16 oz readied packaged coleslaw mix wash and drain well
- 1/2 398 ml tin coconut cream
- 1 1/2 tablespoons ginger infused honey if you haven't ginger infused honey / add a few hefty grates of peeled ginger root to the honey
- 2 tablespoons light creamy peanut butter
- 1 large lime all its zest and juice
- 1 small sprig feather dill mince/chop super fine
- 2 medium garlic cloves skin, remove ends, crush and mince super fine
- 2 tablespoons chokecherry moonshine syrup i make my own, any tart cherry syrup or brandy will work
- 1 tablespoon mild yellow dry curry powder
- 2 1/2 teaspoons red curry paste
- 1 sprig thai basil remove leaves from stem and bruise and tear super fine
- 1 small dried thai pepper crush to a fine powder
- 1 - 120 gram tin clover leaf crabmeat with 15% leg meat drained
- 1 - 106 gram tin clover leaf cocktail shrimp drained
- 1 to taste salt 'n' pepper i use fesh cracked peppercorn and himalayan pink salt
- 10 large cooked shrimp with tail on, to garnish/eat
- 1/8 cup sesame seeds toast to garnish/eat
- Carbohydrate 4.68377916727272 g
- Cholesterol 73.2500000014794 mg
- Fat 7.4396708415433 g
- Fiber 1.39083334313295 g
- Protein 9.30734166764411 g
- Saturated Fat 1.11901041783685 g
- Serving Size 1 1 Serving (70g)
- Sodium 355.848333835689 mg
- Sugar 3.29294582413977 g
- Trans Fat 1.7284320847615 g
- Calories 119 calories
Easy-peasy: Wash the 'slaw well, let drain. - Mix together all the next ingredients except the crab 'n' shrimp. - Mix the cream sauce into the drained coleslaw - fold in the shrimp and crab. Toss on a few cooked shrimp with the tail on and some toasted sesame seeds. Enjoy!
