Thai Red Curry Slaw
Use up those extra cool weather garden greens with this delicious and easy to make Thai red curry slaw recipe!
Ingredients
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
Greens
- 1 bunch Brassica leaves (cabbage, broccoli, kohlrabi, etc). We usually use about 15-20 leaves; after chopping it's about 5 cups of leaves.
Instructions
- In a small bowl, whisk to combine all the sauce ingredients to make your base: Red Curry Sauce.
- 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!
- In a large bowl, combine your greens & sauce. Depending on the flavor & consistency you want (sauce : greens), add more or less mayonnaise.
- Optional ingredients you might want to add for extra flavor and texture: diced apples, carrot matchsticks, raisins, walnuts, daikon radish matchsticks, kohlrabi stem matchsticks.
- Refrigerate for a 15-30 minutes and serve!