Spicy Thai Slaw
An easy to make coleslaw with south Asian flavors and a bit of a kick.
Yield
6 servingsPrep
10 minCook
0 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
cucumbers
|
|
| 2 | each |
serrano chiles
|
*
|
| 1 | small |
savoy cabbage
|
* |
| 4 | each |
scallions, spring or green onions
minced |
|
| 118 | ml |
peanuts
dry-roasted, chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
rice vinegar
|
|
| 45 | ml |
cilantro
fresh, chopped |
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
sesame oil
light |
|
| 2.5 | ml |
curry powder
|
|
| 0.6 | ml |
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.
