Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, March 7, 2007

Thai Slaw

Jyoti's Tasty Tip:

After experiencing our dreary winter climate, I think its high time now for some colorful food that will renew our promise to prepare food for our family that's healthy and less “junky”. Here is one, and by the way it’s almost raw, too.

Remember, it's all about the taste!   Chef Jyoti


Serves 6   Difficulty: Easy


1 small head organic green cabbage, thinly sliced
½ medium organic Napa cabbage, thinly sliced
¼ small organic red cabbage, thinly sliced
½ cup organic carrot, grated
1 organic red pepper, thinly sliced
1 organic green pepper, thinly sliced
1 organic yellow pepper, thinly sliced
1 bunch organic cilantro, chopped
½ cup mint vinaigrette, recipe below*


  1. In a large bowl, combine all the ingredients.

  2. Gently, mix well. Taste and adjust the seasonings.

  3. Serve it cold as a salad or heat it up as a side dish.

*Mint Vinaigrette


¼ cup organic extra-virgin olive oil
¼ cup organic red wine vinegar
1 teaspoon organic sugar
3 cloves organic garlic, minced
1 teaspoon organic ginger, grated
2 teaspoon dried mint
Sea salt and black pepper, to taste
Bragg Liquid Aminos, to taste


In a bowl, whisk the ingredients; taste and correct seasonings. Makes approximately ½ cup.

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2007 Talley's Green Grocery