7 Reviews of Thai Flavored Coleslaw Salad

From: ~Rita~

On Sep 13, 2003

This needed more vinegar which I added and freshed grated ginger went into this slaw. I used Thai basil which I grew. And used honey yummy good. Crisp and delish!

From: Jackiean

On Jun 11, 2007

We loved this - I left out the red pepper and used 1/4 regular yellow onion instead of the the 3 scallions. Great flavors - Thanks !

From: Marsha D.

On Jul 12, 2005

This is a really good recipe. The flavors in the slaw brought out the dinner I made tonight. I used the rice vinegar mixed with a touch of white vinegar too. I only had ground basil so I put in about 1Tbs. in place of the basil leaves and I also used sugar instead of honey. It was crisp as someone else mentioned and I also agree that chilling overnight will probably bring out the flavor more. I look forward to finding out tomorrow. Thanks for sharing this really good slaw!

From: kerstin klein

On Jan 28, 2008

delicious. loved it. even my kids liked it, though it was a bit hot for them.

From: anne in apex

On Mar 21, 2008

Very good! I used green cabbage, purple cabbage, red pepper, carrots and scallions. I had to leave out the cucumber, used dried basil, and forgot the sesame seeds. This was very pretty and has a great Asian flavor. DH suggested that if I were to dice the veggies very fine, and add some basmati rice, it could be really good rolled in seaweed like sushi. I'll have to give that a try!

From: MelAngel0220

On May 25, 2004

Great side dish for spicy Asian or fusion dishes. I used 1/4 c of both vinegars (I used seasoned rice vinegar) to add tartness, plus a splash of chili oil. Could probably use an overnight chilling to blend flavors, maybe? But really quite good! Thanks!

From: Chef #272954

On Jan 13, 2006

Great, I used splenda and added mint and cilantro. I didn't have any cucumbers, so I skipped that part. I was very happy with the result