Thai Coleslaw

East Coast Trip Part 8

From Baltimore we drove into Pennsylvania to stay with our nephew Ben and his family just outside Philadelphia.

We strolled through Longwood Gardens; bought fresh donuts and organic beet chips at the local country store; admired fields of sunflowers; and enjoyed good food, wine and company.

Tanya was training for a triathlon, and her coach had given her this recipe for Thai Coleslaw. It tastes so good, it's hard to remember that it's health food.

Once you've cleaned and stemmed the herbs, it's quick to make in the food processor. The combination of fresh mint, basil and cilantro is the key. Add some chives if you'd like an oniony zip.

This is the perfect post-holiday dish - zesty and nutritious.

Thai Coleslaw
3 cups finely shredded cabbage
1 cup finely shredded zucchini (1 medium)
1 cup finely shredded carrots (2-3 medium)
1 cup mint leaves
2 cups basil leaves
2 cups cilantro leaves

Dressing:
2 tbsp lemon juice
2 tbsp apple cider vinegar
1/4 cup tamari
2 tbsp honey
1/4 cup olive oil
2 cloves garlic, minced
1 inch piece ginger, grated
1 tsp chili powder
1 1/2 tbsp curry powder

Put the herbs in the food processor and mince finely. Change to the grating blade for the zucchini and carrots. Then either use the slicer blade for the cabbage, or slice it by hand. Tip the slaw into a large bowl.

Whisk the dressing ingredients together. Stir into the vegetables.

Serves 6