Thai Cabbage Slaw
A very tasty and refreshing salad, it's a perfect side dish with barbecued meat.
Yield
8 servingsPrep
8 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
lime juice
fersh |
|
| 3 | tablespoons | rice vinegar |
|
| 2 | tablespoons |
fish sauce
or soy sauce if vegetarian |
|
| 1 | tablespoon | water |
|
| 1 | tablespoon |
peanut butter
creamy |
|
| 1 | teaspoon |
thai chili paste
with garlic |
*
|
| 1 | clove |
garlic
minced |
|
| 6 | cups |
napa (Chinese) cabbage
shredded |
|
| 2 | cups |
red cabbage
shredded |
|
| 1 | cup |
sweet red bell peppers
strips |
|
| 1 | cup |
carrots
shredded |
|
| 2 | tablespoons |
peanuts
chopped, dry-roasted |
|
| 1 | tablespoon |
cilantro
freshly chopped |
|
| 1 | tablespoon |
mint leaves
freshly chopped |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
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.
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