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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 34%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.9g
  • Carbohydrate: 10g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 540mg
  • Calcium: 55mg

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

  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.
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