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Spicy Thai Slaw

 
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An easy to make coleslaw with south Asian flavors and a bit of a kick.

Yield

6

servings

Prep

10

min

Cook

0

min

Ready

3

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 medium cucumbers
2 each serrano chiles
*
1 small savoy cabbage
*
4 each scallions, spring or green onions
minced
½ cup peanuts
dry-roasted, chopped
2 each garlic cloves
minced
cup vegetable oil
¼ cup rice vinegar
3 tablespoons cilantro
fresh, chopped
*
2 tablespoons sugar
2 tablespoons sesame oil
light
½ teaspoon curry powder
teaspoon soy sauce, tamari
*

Directions

Peel cucumber and cut in half lengthwise; scoop out and discard seeds.

Coarsely chop cucumber; set aside.

Rinse chiles; remove and discard stem ends.

Cut chiles in half lengthwise; remove and discard seeds.

Chop chiles.

Combine cucumber, chiles, cabbage, green onions, peanuts and garlic in a bowl; toss well.

Combine oil and remaining ingredients; stir with a wire whisk until well blended.

Pour dressing over cabbage mixture; toss gently.

Cover and chill at least 3 hours before serving.

Yield: 6 to 8 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 24483% of calories from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 7%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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