Thai-Style Cabbage Slaw

Thai-Style Cabbage Slaw Recipe
Leigh Beisch
Notes: You can complete step 1 up to 2 hours ahead; cover and chill.

Yield:

Makes 8 to 10 small-plate servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

March 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note