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Leigh Beisch Photo by: Leigh Beisch

Thai-Style Cabbage Slaw

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

Sunset MARCH 2004

  • Yield: Makes 8 to 10 small-plate servings

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.

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
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Thai-Style Cabbage Slaw recipe

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