Thai Style Cole Slaw

This recipe for Thai cole slaw is more or less based on green papaya salad. I won't claim it's completely authentic, but it tastes good to me, and it does taste of Thai seasonings.

WARNING: Like a lot of Thai food, this is spicy. Thai cole slaw will light up your mouth. If you don't like spicy, you'll want to reduce the number of peppers, and possibly add some nonfat yogurt or mayonnaise.

Ingredients:

3 cups shredded cabbage, with added carrots, if desired
About a dozen grape tomatoes, halved, or 1 medium tomato, cut up into bite size pieces
1 tablespoon roasted peanuts

2 - 3 cloves garlic
2 jalapeno peppers, roughly cut up (halved is fine), with seeds (remove the seeds to make it less spicy, but be careful if you are handling the peppers, you might want to wear gloves).
3 tablespoons Thai fish sauce, or a little more
2 tablespoons roasted peanuts
1 tablespoon sugar
Juice of 2 limes

Place the first set of ingredients in a bowl large enough to hold them easily - don't use a reactive bowl - glass is ideal, or plastic.

Place the second set of ingredients in a blender, blend to a paste, and pour onto the cabbage.

Mix well and refrigerate, covered, until ready to eat. It will be fine the next day, but I haven't experimented with longer times ... it never lasts!