Coleslaw for Pizza
20 min
Classic Scandinavian pizza slaw — crunchy, tangy, and ready in minutes. Goes with pretty much any hot dish, not just pizza.
saladpizzaside dish
Spicy, punchy, and ready in minutes — great over beef salad, grilled fish, or shellfish. Dial the chili up or down depending on how much heat you want.
Instructions
- 1
Clean the chilies and remove the seeds, then finely chop both the chili and the garlic.
- 2
Put the chili and garlic in a bowl, add the brown sugar, fish sauce, and lime juice, and stir it all together. Taste and adjust with a little more sugar if you like.
Per average serving
41
Calories
kcal
1.4
Protein
g
9.6
Carbs
g
0.2
Fat
g
0.8g
Fiber
6.5g
Sugar
258mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
41
Calories
kcal
1.4
Protein
g
9.6
Carbs
g
0.2
Fat
g
0.8g
Fiber
6.5g
Sugar
258mg
Sodium
Tips from the kitchen
- Removing the seeds from the chilies keeps the heat manageable, but if you want more fire, leave a few in. Two red chilies with seeds removed gives a warm kick without being overwhelming.
- Fish sauce varies a lot by brand. Some are saltier than others, so taste before you add the full tablespoon. You can always add more, but you can't take it out.
- Brown sugar dissolves faster if you stir it first with just the lime juice before adding the fish sauce. Saves you from crunchy sugar at the bottom of the bowl.
- Let the dressing sit for five minutes after mixing. The garlic mellows a little and the flavors come together better than if you pour it straight over your salad.
Ways to vary it
- You can swap the brown sugar for palm sugar if you have it. It gives a slightly more rounded sweetness and is more traditional in Thai cooking.
- A small splash of sesame oil stirred in at the end works well if you're using this over noodles or a cucumber salad.
- For a milder version, use just one chili and add a little extra lime juice to keep the brightness up.
Storage & leftovers
This dressing keeps in a sealed jar in the fridge for up to four days. The garlic gets stronger over time, so it's punchier on day three than day one. It doesn't freeze well, the texture goes off and the lime loses its freshness.
What to serve with it
Goes well over a grilled beef salad with fresh herbs, or alongside steamed fish with jasmine rice. Works as a dipping sauce for spring rolls too.
UC
By Untrained ChefPublished 19 July 2026
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