Thai Cabbage Slaw
Photography: Randy Mayor; Styling: Melanie J. Clarke
Ingredients
- 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
Preparation
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.
Print
- Yield: 8 servings (serving size: 3/4 cup)
Serve with grilled flank steak, roast chicken, or fajitas.
Nutritional Information
| Calories per serving: | 66 |
|---|---|
| Calories 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 |
| Carbohydrates 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 |
