Remove the outside of the old cabbage leaves, halve or quarter the cabbage, cut finely and place in a large salad bowl.
Add the sugar and three tablespoons of Nam Pla. If you don`t like the very slightly fishy taste of Nam Pla, you can also use one or two teaspoons of salt if necessary, but then it tastes less “original”. Now mix everything well so that the sugar can pull the juice out of the cabbage.
While the herb is pulling the juice, prepare and add the other ingredients. Peel the fresh ginger, first into thin slices, then cut into strips and then fine cubes. Then add about a slightly heaped teaspoon to the herb. Core one or, depending on the heat, ½ chilli pepper, cut into small cubes and add. Wash the coriander, cut off the lower end of the stalks, but finely chop the rest including the stalks and add to the cabbage.
In the meantime, the herb should have already pulled some juice or, in the case of pointed cabbage, even sunken a little.
Now add the lemon juice and the oil and fold in everything well several times. Depending on the cabbage, let it steep for between 15 minutes and two hours and mix again and again in between.
Before serving, season again with Nam Pla / salt, sugar or lemon or a fruit vinegar. If you want even more spiciness, you can now add even more chilli.
If you want, you can sprinkle the salad with coarsely chopped peanuts before serving.
Note: This coleslaw is not available in Thailand because green papaya or green mangoes are more common than vegetables. But it also offers the typical fruity-hot aroma with the exoticism of coriander and ginger of the original recipes, only cheaper and with ingredients that are easier to get. The most important thing is fresh coriander, dried or coriander powder will not work with this dish. The chilli can also be dried if necessary.
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