Name: CARVE American Grille - Barton Creeks Thai Slaw Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cups green cabbage; 2 cups red cabbage; 1 cup carrot, shredded; 0.5 cup red bell pepper, thinly sliced; 0.5 cup English cucumber, seeded and julienned; 4 pcs green onions, thinly sliced (white + green parts); 0.25 cup Thai basil leaves, chiffonade (reserve some for garnish); 0.25 cup fresh cilantro, chopped (optional); 0.75 cup raw peanuts (or dry-roasted), unsalted; 1 tbsp toasted sesame seeds; 4 pcs lime wedges; 0.5 cup Thai basil leaves, packed; 3 tbsp fresh lime juice; 2 tbsp fish sauce; 1 tsp light soy sauce; 1 tbsp palm sugar (or brown sugar); 1 tbsp rice vinegar; 3 tbsp neutral oil (canola or grapeseed); 0.5 tsp sesame oil; 1 clove garlic, minced; 1 tsp fresh red chile (thai or serrano), seeded, minced

Method

Slaw

Prepare vegetables

Thinly shred the green and red cabbage (or use a mandoline/food processor) to yield about 5 cups combined. Peel and shred the carrot. Thinly slice the red bell pepper and julienne the seeded cucumber. Slice green onions on a bias. Combine all prepared vegetables in a large mixing bowl.

Add the chiffonade of Thai basil and chopped cilantro to the bowl. Toss gently to combine and set aside while you make the dressing so the flavors can start to mingle.

Peanuts & Garnish

Roast and chop peanuts

Preheat a small skillet over medium heat. Add the raw or dry-roasted peanuts and toast, stirring frequently, until fragrant and lightly golden, 4–6 minutes. Transfer to a cutting board, let cool slightly, then roughly chop. Reserve 2 tablespoons of chopped peanuts for garnish; add the rest to the salad bowl when tossing.

If using salted peanuts or you prefer extra crunch, finish with the toasted sesame seeds sprinkled on top along with reserved basil leaves and lime wedges.

Thai Basil Vinaigrette

Blend vinaigrette

In a small blender or mini food processor, combine the packed Thai basil leaves, fresh lime juice, fish sauce, light soy sauce, palm or brown sugar, rice vinegar, minced garlic, and minced red chile. Pulse to form a coarse purée. With the motor running, drizzle in the neutral oil to emulsify, then add the sesame oil and pulse once to combine. Taste and adjust: add more lime for acidity, a pinch more sugar for sweetness, or extra fish sauce for saltiness.

If you prefer a chunkier dressing, mash the basil, garlic, chile and sugar in a bowl with a whisk and then slowly whisk in the oils.

Assembly

Pour about 3/4 of the vinaigrette over the prepared slaw and add the larger portion of chopped peanuts. Toss thoroughly but gently with tongs until everything is evenly coated. Taste and add more dressing as needed (reserve some dressing to allow guests to add more).

Transfer to a serving platter or individual bowls. Sprinkle reserved chopped peanuts and toasted sesame seeds on top. Garnish with additional Thai basil leaves and lime wedges on the side. Serve immediately, or chill 15–20 minutes to meld flavors before serving.