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Spicy Thai Slaw

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Spicy Thai Slaw

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

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

Amount Measure Ingredient Features
1 medium cucumbers
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2 each serrano chiles
* Camera
1 small savoy cabbage
*
4 each scallions, spring or green onions
minced
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118 ml peanuts
dry-roasted, chopped
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2 each garlic cloves
minced
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79 ml vegetable oil
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59 ml rice vinegar
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45 ml cilantro
fresh, chopped
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3E+1 ml sugar
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3E+1 ml sesame oil
light
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2.5 ml curry powder
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0.6 ml soy sauce, tamari
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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 Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 24483% 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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