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Thai-Style Cabbage Slaw

Leigh Beisch
Yield Makes 8 to 10 small-plate servings
Notes: You can complete step 1 up to 2 hours ahead; cover and chill.

Ingredients

  • 3 tablespoons lime juice
  • 2 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 1 tablespoon sugar
  • 1/2 to 3/4 teaspoon hot chili flakes
  • 6 cups finely shredded red or green cabbage
  • 1/2 cup slivered red onion, rinsed and drained
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped roasted, salted peanuts
  • Salt

Nutrition Information

  • calories 72
  • caloriesfromfat 50 %
  • protein 3.3 g
  • fat 4 g
  • satfat 0.6 g
  • carbohydrate 7.2 g
  • fiber 2 g
  • sodium 158 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large bowl, mix lime juice, fish sauce, 2 tablespoons water, the sugar, and the chili flakes to taste. Stir in cabbage and onion.

  2. Just before serving, stir in mint, cilantro, peanuts, and salt to taste.