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Thai Summer Slaw Recipe

   
 

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     Thai Summer Slaw

Category   Salads - Soups - Sidedishes
Sub Category   Raw
Servings   10
Ingredients
3 cups thinly sliced napa (Chinese) cabbage
1/2 cup (1/8-inch) julienne-cut yellow squash
1/2 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
 
1/4 cup grated radishes
1 minced seeded jalapeño pepper
Dressing- 3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 1/2 teaspoons sugar
1/2 teaspoon chile paste with garlic (such as sambal oelek)
Instructions
To prepare slaw, combine first 11 ingredients in a large bowl. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.
Amount per serving Calories- 20 Calories from fat- 5% Fat- 0.1g Saturated fat- 0.0g Monounsaturated fat- 0.0g Polyunsaturated fat- 0.1g Protein- 0.9g Carbohydrate- 4.6g Fiber- 1.1g Cholesterol- 0.0mg Iron- 0.2mg Sodium- 156mg Calcium- 28mg


Originally Submitted 6/17/2012





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