Recipe: Thai red curry slaw

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This Thai red curry slaw recipe is easy to make and a great way to put scrap garden greens to work. Broccoli and cauliflower leaves? Kohlrabi leaves? Put them to work using this slaw recipe! 

Thai red curry slaw.

Tyrant Farm’s Thai red curry slaw made with garden-fresh brassica greens.

Making slaw with your fresh garden greens

If you have lots of extra greens laying around (kale, spinach, chard, kohlrabi, cabbage, beet, broccoli), then this is the perfect recipe for you!

Thai red curry slaw has become one of our go-to ways to enjoy cool weather greens. It’s so easy to make, super nutritious, and tastebuds-swooning kind of yummy.

The curry gives you a bit of galangal with lemongrass and a hint of makrut lime. The olive oil with egg really smooths out that tiny bite that you would usually find in eating raw leafy greens.

I can not stress this enough: in this recipe, the secret really is in the sauce. Please note: your typical store-bought mayonnaise won’t yield good results. Nope, don’t even try using it. 

Typical mayo is too heavy. The Tyrant Farms version of mayo uses an olive oil and grapeseed/safflower oil base, so it’s not too thick of gloopy. It’s truly a different experience. So use our garlic aioli provençal garlic mayonnaise recipe as a base for this recipe! 

As long as we are all on the same page (NO STORE BOUGHT MAYO), let’s proceed…

Recipe: Tyrant Farms’ Thai red curry slaw


Thai Red Curry Slaw

Course: Salad, Side Dish
Cuisine: Asian, thai
Keyword: salad, slaw, thai
Prep Time: 20 minutes
Author: Susan von Frank

Use up those extra cool weather garden greens with this delicious and easy to make Thai red curry slaw recipe! 


Thai Red Curry Sauce

  • 3/4 cup Tyrant Farms garlic mayonnaise (see link above recipe section)
  • 2.5 tbsp Red Curry paste (adjust to your taste). Also note that Green Curry works well, too)
  • 2 tsp curry powder
  • 1.5 tsp spicy paprika Use regular spicy paprika if you don't have spicy.
  • sea salt to taste


  • 1 bunch Brassica leaves (cabbage, broccoli, kohlrabi, etc). We usually use about 15-20 leaves; after chopping it's about 5 cups of leaves.


  1. In a small bowl, whisk to combine all the sauce ingredients to make your base: Red Curry Sauce.

  2. Chop leaves into 1/4" strips, then cut in half so you're left with roughly 1/4" x 1/4" pieces. Kale, spinach, chard, cabbage, beet greens, broccoli greens, cauliflower greens, kohlrabi greens, collards... Any leafy green will do. Our favorites for this recipe tend to be the cole crops though!

  3. In a large bowl, combine your greens & sauce. Depending on the flavor & consistency you want (sauce : greens), add more or less mayonnaise. 

  4. Optional ingredients you might want to add for extra flavor and texture: diced apples, carrot matchsticks, raisins, walnuts, daikon radish matchsticks, kohlrabi stem matchsticks. 

  5. Refrigerate for a 15-30 minutes and serve!

Additional recipe note: 

Whether we’re making an old recipe or coming up with a new one, we typically let our tastebuds guide the final spicing decisions. It’s the best way to tell if the sauce is where you want it to be or to experiment with new spices.

Usually you want your sauces to taste a bit strong before you dilute them or mix them in with other ingredients. If the sauce tastes a tad strong (meaning heavy on the spices), you’ve probably gotten it where you want it. If it’s sort of weak (or how you want it to taste when it’s mixed in to the recipe) then add more spices, curry paste, etc.

This is a great recipe for lunch and dinner (or leftovers throughout the week), so don’t be shy about making a bunch of it.



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