Thai Slaw | Coleslaw in a spicy Som Tum Dressing | Thai Fusion Salad ????????????????????
Thai Slaw | Coleslaw in a spicy Som Tum Dressing.
I made a coleslaw using Som Tam dressing and it was great, so I decided to share it with you.
It is hard to find green papaya here and when I find it, it is either ropy or over-priced. Shredded white cabbage and carrots are a pretty good alternative.
I call it Thai Slaw, a Thai-fusion coleslaw salad ????
I serve it with Thai-style Hat Yai chicken and sticky rice and it is a match made in foodie heaven!
Enjoy!
Pailin's super Som Tum recipe:
* Remember to check the info cards for links. To view just hover your cursor over the top right of the video (YouTube only).
Thanks for watching!
My PayPal donation link:
My SubscribeStar donation link:
Please consider buying me a coffee:
My Amazon Influencer storefront:
Listings of equipment, tools and ingredients used in the Lazy Cook kitchen.
Check out my Food Prep playlist:
My Odysee channel:
Visit my searchable blog for more information and some of my prevideo era recipes:
Let's keep cooking fun, on budget, tasty and simple!
If you enjoy my videos please Like, Share and Comment and tell your family and friends.
To make sure you receive notice of my new videos, please Subscribe and make sure you click the bell icon next to the Subscribe button and check the box and select All.
+++++ Subscription costs you nothing! +++++
Help me grow this channel so that I can bring you more great recipes, tips and kitchen magic.
**All my videos are dedicated to those I know and love, and also to those I love but don't know**
Software and Equipment
My videos are edited using Kdenlive or Shotcut
My graphics are created using GIMP 2.10
For sound editing I use Audacity
Camera 1: Sony A68 with (usually) Sony DT 18–55 mm F3.5–5.6 SAM II lens.
Camera 2: Samsung Galaxy S9 Plus mobile phone camera.
Camera 3: DJI Osmo Pocket.
Neewer Photography Photo Portrait Studio Day Light Umbrella Lighting Kit.
Neewer Photo Studio 176 LED Ultra Bright Dimmable on Camera Video Light.
RØDE VideoMicro Compact On Camera Microphone with Rycote Lyre Mount.
RØDE Camera and Audio Directional VideoMic with Rycote Lyre Mount.
RØDE Smartlav+ Lavalier Microphone.
FeiYu Tech a1000 3Axis Gimbal for DSLR steady shot footage.
#LazyCookPete #LazyCook youtube.com/@LazyCookPete =========================================================
Business enquiries:
========================================================= .
.
.
Copyright © Pete Thomas @LazyCookPete All rights reserved.
Unauthorised use of this video is prohibited.
Thai-style Green Apple Salad
This Thai-style salad is a lot like som tam, but uses green apples instead of green papaya. Since green papaya can be hard to find, the green apple provides a nice tart flavour and crisp texture that's incredible in this type of salad. I hope you love it!
Recipe link:
Music: Insomnia by Josh Woodward (joshwoodward.com)
Licensing agreement:
The salad I'm dreaming of right now | Vietnamese Prawn & Papaya Salad | Marion's Kitchen
I just love this salad - it's fresh, tangy, herby and with a dressing that is just truly addictive!
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Pad Thai Salad I Eat Every Week (vegan, gluten free) | Veggiekins
Crunchy, Pad Thai inspired salad with vibrant veggies and a tangy dressing. No cooking required!
C L I C K F O R L I N K S
let's be friends!
⊹
⊹
⊹
⊹
⊹ remy@veggiekinsblog.com
links
⊹ the matcha i use →
⊹ main camera body →
⊹ camera lens →
⊹ vlog camera →
⊹ tripod →
⊹ drone →
discounts
⊹ seed sybiotic - code VEGGIEKINS for 15% off →
⊹ sprout living vegan protein - VEGGIEKINS for 20% off →
⊹ almond cow milk maker - code VEGGIEKINS →
⊹ gomacro bars - code REMY25 for 25% off →
⊹ rothy's sneakers $20 off my eco everyday sneakers →
all music used in this video
⊹
#shorts #vegan #cooking
SO TASTY IT's NUTS!! Easy crunchy Peanut Slaw Recipe
LEARN HOW TO MAKE THIS EASY CRUNCHY ASIAN PEANUT SLAW RECIPE!
LAY HO MA! This recipe is perfecto for the summer because it is incredibly refreshing and full of flavour. Join me in this episode and learn how to make this quick crunchy peanut slaw recipe right at home! Let's begin
DRESSING INGREDIENTS:
1/3 cup peanut butter
small piece ginger
3 tbsp soy sauce
1 tbsp cane sugar
2 tbsp olive oil
1/2 cup coconut milk
1 tsp chili powder
splash of lime juice
SLAW INGREDIENTS:
200g red cabbage
250g nappa cabbage
100g carrot
1 apple (Fuji or gala)
2 sticks green onion
120g canned jackfruit
1/2 cup edamame
20g mint leaves
1/2 cup roasted peanuts
DIRECTIONS:
1. Blend the dressing ingredients in a blender on high until smooth
2. Shred the red and nappa cabbages. Slice the carrot and apple into thin matchsticks. Finely chop the green onion
3. Squeeze the liquid out of the jackfruit and flake into a very large mixing bowl
4. Add the cabbages, carrot, apple, and green onion into the bowl along with the edamame and mint leaves
5. Heat up a frying pan to medium heat and toast the peanuts for 3-4min
6. Pour in the dressing into the slaw to taste and mix well
7. Plate the slaw and top with some toasted peanuts
YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Tangy Vinegar Coleslaw Recipe (No Mayo Coleslaw!)
This vinegar coleslaw recipe is a no-mayo coleslaw made with finely shredded cabbage, carrots, bell pepper, and onion tossed in a tangy vinaigrette. It’s the perfect side dish.
Check out all of my Bold and Zesty Recipes:
Don't forget to SUBSCRIBE to my channel!
Coleslaw is often prepared with mayo for more of a creamy coleslaw, but vinegar-based coleslaw is becoming more and more popular. You’ll find it more in the southern U.S., though it is thankfully working its way northward. This is more of a healthy coleslaw with the vegetables tossed in a tangy vinaigrette. So good!
Let's talk about how to make coleslaw.
Tangy Vinegar Coleslaw Recipe (No Mayo Coleslaw!) - How to Make No-Mayo Coleslaw
Coleslaw Ingredients:
1 medium-sized head of cabbage, shredded
1 large carrot, finely shredded
1 red bell pepper, shredded
1 small red onion, thinly sliced
FOR THE VINAIGRETTE / DRESSING:
1/3 cup olive oil
1/3 cup apple cider vinegar
2 tablespoons honey
1 tablespoon spicy brown mustard
1 tablespoon dried basil
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon red chili flakes
Salt and pepper to taste
Preparation Directions:
Mix the cabbage, carrot, bell pepper, and red onion together in a large bowl.
In a separate small bowl, whisk together the olive oil, vinegar, honey, brown mustard, dried basil, dry mustard, celery seed, red chili flakes, and a bit of salt and pepper.
Pour the vinaigrette into the slaw mixture and toss to coat.
Serve right away, or refrigerate for 1 hour to let the flavors mingle and develop even more flavor.
Recipe Notes & Tips:
You can serve up your vinegar coleslaw right away if you'd like, but I like to let the flavors mingle and develop in the refrigerator, covered, for an hour before serving it up.
Great as a summer side dish, or serve it as a topping on a pulled pork sandwich. Delicious.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it spicier:
Check out all of my Bold and Zesty Recipes:
Don't forget to SUBSCRIBE to my channel!
I hope you like it! Leave comments below, my friends!
Chapters:
0:00 Tangy Vinegar Coleslaw With NO MAYO
0:39 Chopping Cabbage
1:50 Prepping Pepper
2:40 Slicing Onion
3:23 Shredding Carrot
4:16 Prepping the Dressing
6:13 Combining and Mixing
7:13 Ready to Serve
7:43 Customization
8:08 Serving Suggestions
#recipevideo #recipe #coleslawrecipe #vinegar #cabbage