THAI-STYLE COLESLAW

THAI-STYLE COLESLAW (for four)

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2 tablespoons fresh lemon juice

2 teaspoons sugar

1-1/2 teaspoons salt

6 cups finely shredded cabbage

1 small red onion, sliced thin (about 2/3 cup)

2/3 cup grated carrot

4 tablespoons finely chopped fresh mint leaves or 1-1/2 teaspoons dried, crumbled

4 tablespoons chopped fresh coriander

2 tablespoons vegetable oil


1. In a bowl, stir together the lemon juice, sugar and salt until the sugar and salt are dissolved, add the cabbage, onion, carrot, mint, coriander and the oil and toss well.

 

 

from The Best of Gourmet, 1991

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