Thai Cabbage Slaw

Photography: Randy Mayor; Styling: Melanie J. Clarke
Serve with grilled flank steak, roast chicken, or fajitas.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 2003