ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Cabbage Slaw

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 8 servings (serving size: 3/4 cup)
Serve with grilled flank steak, roast chicken, or fajitas.

Ingredients

  • 3 tablespoons fresh lime juice
  • 3 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon water
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon chile paste with garlic
  • 1 garlic clove, minced
  • 6 cups shredded napa (Chinese) cabbage
  • 2 cups shredded red cabbage
  • 1 cup red bell pepper strips
  • 1 cup shredded carrot
  • 2 tablespoons chopped dry-roasted peanuts
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint

Nutrition Information

  • calories 66
  • caloriesfromfat 34 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 2.9 g
  • carbohydrate 10 g
  • fiber 3.2 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 540 mg
  • calcium 55 mg

How to Make It

  1. 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.

    Slicing and Chopping Pepper