Thai Cabbage Slaw

Thai Cabbage Slaw Photography: Randy Mayor; Styling: Melanie J. Clarke


  • 3 tablespoons fresh lime juice
  • 3 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon water
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon chile paste with garlic
  • 1 garlic clove, minced
  • 6 cups shredded napa (Chinese) cabbage
  • 2 cups shredded red cabbage
  • 1 cup red bell pepper strips
  • 1 cup shredded carrot
  • 2 tablespoons chopped dry-roasted peanuts
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint


  1. Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving.

    Serve with grilled flank steak, roast chicken, or fajitas.
  • Yield: 8 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving: 66
Caloriesfromfat per serving: 34%
Fat per serving: 2.5g
Saturated fat per serving: 0.4g
Monounsaturated fat per serving: 1.1g
Polyunsaturated fat per serving: 0.8g
Protein per serving: 2.9g
Carbohydrate per serving: 10g
Fiber per serving: 3.2g
Cholesterol per serving: 0.0mg
Iron per serving: 0.9mg
Sodium per serving: 540mg
Calcium per serving: 55mg