Riverford Wicked Leeks
Asian coleslaw with peanuts and chilli recipe image

Print Asian coleslaw with peanuts and chilli

This recipe is from our Riverford Farm Cook Book and is a variation on Thai green papaya salad (som tam). It's emulated here using the humble cabbage or kohlrabi - though you could use green papaya if you can get it. This sharp, well-spiced dish is substantial enough to be a meal on its own. Eat with a heap of fluffy, fragrant rice if you'd like more bulk.


  • for the salad:
  • ½ cabbage or a large kohlrabi, finely shredded
  • 3 carrots, coarsely grated
  • 2 apples, grated
  • 1 red pepper, deseeded & thinly sliced
  • 100g beansprouts (optional)
  • 1 tomato, chopped
  • 2 tbsp roasted peanuts, crushed
  • 1 garlic clove, crushed
  • ½ onion, finely sliced
  • 1 red chilli, finely diced
  • for the dressing:
  • 1 tbsp thai fish sauce
  • 1 ½ tbsp brown sugar
  • 3 tbsp lemon juice


  1. Whisk all of the ingredients for the dressing in a bowl and set aside.
  2. Mix together all the vegetables and apple, toss with the dressing and pile on a serving plate.
  3. Sprinkle with the roasted peanuts.
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