Recipe from The Talleygram, May 3, 2006

Thai Vegetable Slaw

Yield:  6-8 Servings          Difficulty: Easy

Chef's Notes: This is one of the  most popular salads in our deli  for the spring season.  For all of you who are always asking for the recipe, here it is.           Chef Jyoti       



1 cup olive oil

cup rice vinegar

cup lemon juice

2 tablespoons. Bragg Liquid Amino

1 teaspoon grated fresh ginger

1 teaspoon chili flakes (optional)

1 treaspoon sea salt



1 small head napa cabbage, thinly sliced or julienne

cup red cabbage, thinly sliced

1 medium carrot, thinly sliced or julienne

cup cilantro, chopped

cup holy basil (preferably), chopped

cup peanuts, toasted, chopped

cup sesame seeds, toasted

1 tablespoon black sesame seeds, toasted (optional)


  1. Make the dressing: whisk together all the ingredients. Adjust the taste.
  2. In a separate bowl, toss the slaw and pour dressing.
  3. Refrigerate for few minutes and serve right away.

Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery