The recipe was published in a Tesco magazine which you get free at the check out and I've changed the ingredients to make it vegan and to use vegetables that I already had.
3 Baby Bok Choy
1 Bunch Spring onions
1 Red Pepper
1 Large carrot
4 Tbsp coconut milk
3 Tbsp Sweet Chilli Dipping Sauce
3 Tbsp vegan mayonnaise
Salt & Pepper
Finely slice the bok choy, red pepper and spring onions, and grate the carrot. Add to a bowl big enough to enable you to mix everything with the dressing. To make the dressing add the coconut milk, vegan mayonnaise and sweet chilli dipping sauce to another bowl and whisk until combined. Add the lime juice and salt and pepper and whisk again. Pour over the vegetables and mix so that all vegetables are coated. If the mixture is a little dry add more coconut milk.
I think this would make a lovely filling for lettuce wraps, just add a spoonful near to the edge of a lettuce leaf (iceberg would work well) and fold the left and right edges in and roll. Easy to eat to especially if you haven't got a fork and knife!
And...... just because the photo of the Thai coleslaw is so small, here's another of Marco watching a pigeon in the back garden. He is fascinated with pigeons and will watch them for hours! I'd love to know what he is thinking...............
Send me your photo captions!