Spicy Thai Slaw
464
An easy to make coleslaw with south Asian flavors and a bit of a kick.
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 |
|
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
rice vinegar
|
|
| 3 | tablespoons |
cilantro
fresh, chopped |
* |
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
sesame oil
light |
|
| ½ | teaspoon |
curry powder
|
|
| ⅛ | 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.
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?
