Use the vegetable grater to finely shred the cabbages and the carrots, to make the base of the coleslaw mix – however, make sure you watch your fingers. In addition to using them for their flavour, another reason for using these different vegetables is to make a colorful and visually appealing medley of red, orange and white.
Pour these shredded vegetables into a large salad bowl. You can now begin to flavour them with a tangy Thai dressing. First, add the lime juice and vinegar to the shredded vegetables, to give them an element of tartness – this tangy flavour is a prominent characteristic of any coleslaw.
Follow this up by adding in the fish sauce, sesame oil, honey and chopped peanuts – all of these are quintessential Thai flavours (generally used in dishes like Pad Thai), and will lend an Asian kick to the coleslaw. Sprinkle the entire dish with salt and pepper to taste.
Mix the coleslaw thoroughly with a spoon, to make sure the flavours are evenly distributed throughout. Cover the bowl with plastic wrap and refrigerate it for around 3 hours. Keep stirring occasionally, especially before serving, to ensure that the ingredients and flavours are well-blended.