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Thai Summer Slaw

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 10 servings (serving size: about 1/2 cup)
Prepare slaw and dressing one day ahead, and store separately in the refrigerator.

Ingredients

  • Slaw:
  • 3 cups thinly sliced napa (Chinese) cabbage
  • 1/2 cup (1/8-inch) julienne-cut yellow squash
  • 1/2 cup (1/8-inch) julienne-cut zucchini
  • 1/2 cup (1/8-inch) julienne-cut red bell pepper
  • 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
  • 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
  • 1/2 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup thinly sliced green onions
  • 1/4 cup grated radishes
  • 1 minced seeded jalapeño pepper
  • Dressing:
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon water
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon chile paste with garlic (such as sambal oelek)

Nutrition Information

  • calories 20
  • caloriesfromfat 5 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.9 g
  • carbohydrate 4.6 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 156 mg
  • calcium 28 mg

How to Make It

  1. To prepare slaw, combine first 11 ingredients in a large bowl.

  2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.