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Thai Cabbage Slaw

Thai Cabbage Slaw

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A very tasty and refreshing salad, it’s a perfect side dish with barbecued meat.

YIELD

8 servings

PREP

8 min

COOK

0 min

READY

10 min

Ingredients

3 45
TABLESPOONS ML LIME JUICE
fersh
3 45
TABLESPOONS ML RICE VINEGAR
2 3E+1
TABLESPOONS ML FISH SAUCE
or soy sauce if vegetarian
1 15
TABLESPOON ML WATER
1 15
TABLESPOON ML PEANUT BUTTER
creamy
1 5
TEASPOON ML THAI CHILI PASTE
with garlic *
1 1
CLOVE CLOVE GARLIC
minced
6 1.4
CUPS L NAPA (CHINESE) CABBAGE
shredded
2 473
CUPS ML RED CABBAGE
shredded
1 237
CUP ML SWEET RED BELL PEPPERS
strips
1 237
CUP ML CARROTS
shredded
2 3E+1
TABLESPOONS ML PEANUTS
chopped, dry-roasted
1 15
TABLESPOON ML CILANTRO
freshly chopped
1 15
TABLESPOON ML MINT LEAVES
freshly chopped

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 67 46% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 315mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 75% Vitamin C 66%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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