Hannah's Thai-Inspired Slaw

Hannah’s Thai-Inspired Slaw

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  • 2-3 inch chunk of ginger
  • Handful of kaffir lime leaves
  • 1/2 bunch green onions
  • 2 stalks lemongrass
  • 3 garlic cloves, peeled
  • 1 jalapeño (optional)
  • Sesame oil
  • 1/2 cup coconut milk
  • 2 limes, juiced


  • Mango, peeled and chopped
  • 2-3 carrots, shredded
  • 2 red or yellow bell peppers, julienned
  • 1 purple daikon radish, thinly sliced
  • 1 small red cabbage, julienned
  • 1 avocado, sliced
  1. Slice ginger, lime leaves, green onions, lemongrass, garlic, and jalapeño. Place in a mason jar and cover with sesame oil. Shake well and refrigerate overnight, or up to several days for best flavor.
  2. Pour oil and 1/2 ginger, lime leaves, green onions, garlic, and jalapeño into a blender. Add coconut milk and juice of 2 limes. Blend until smooth.
  3. Toss dressing with slaw ingredients.

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