Thai-Style Cabbage Slaw

Notes: You can complete step 1 up to 2 hours ahead; cover and chill.

Yield: Makes 8 to 10 small-plate servings
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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 50%
  • Protein: 3.3g
  • Fat: 4g
  • Saturated fat: 0.6g
  • Carbohydrate: 7.2g
  • Fiber: 2g
  • Sodium: 158mg
  • Cholesterol: 0.0mg


  • 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


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