Thai-Style Coleslaw with Mint and Cilantro

“I was surprised how wonderful this salad was,” a reader writes of this Thai-style coleslaw—as were we. Chris Kimball became a coleslaw convert after trying a brighter, fresher, cabbage slaw from San Antonio chef Quealy Watson. It was nothing like the sad, soggy, mayo-forward version to which we are accustomed. Coconut milk replaces mayo as the rich dressing, with the always irresistible savory-tangy-sweet flavor combination of fish sauce, lime juice, and sugar. Mellowed chili adds a touch of heat. So much fresher and better than any coleslaw we’d tried. Get the recipe: bit.ly/3WFEeFo

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