This was a pretty expensive recipe - especially if you go all organic, which we generally do. I thought the recipe had A LOT of heat (which is okay), but no flavor (not okay). Pretty disappointing. It's 20 calories and it tastes like 20 calories.
In the summer, we eat this on everything from hot dogs, pork BBQ sandwiches, fish/shrimp tacos, or as an amazing, healthy side for my wonderful Thai Chicken. Every time I go to a cook out or down to a friends beach cottage, people ask me to make it (only one girlfriend doesn't like it, and she hates Cilantro, so I give her a free pass). Get a mandolin if you don't have one (I can't imagine my life without one) because chopping can be time consuming. Makes a TON, so be prepared to share! Do not make extra sauce, even though it will look like you need more, you will be fine.
I use Truvia instead of sugar, it is my favorite sugar substitute, and you can not tell the difference. I have also started making variations of this salad with pre-chopped carrots and radishes from the salad-bar and whatever vegetables I have on hand already. Enjoy!
This slaw was a little spicy for my taste but loved the veggie combination. Might be good in a sandwich also. I might cut down on the chili paste and jalapeno or add sugar or rice wine. Yummy all the same. Looking forward to sharing with friends.
I love this slaw! It's my go-to recipe for picnics and potlucks in the warm months. I have made it so many times and always get rave reviews. At 20 calories and a trace of fat, everyone appreciates how it fills you up, tastes different from the mayo-saturated salads (can't "spoil"), and enables you to eat dessert. It's so colorful, too! I use a mandoline slicer and although it takes a while to matchstick-cut everything, it's so easy to prep the veg's & sauce the day before and just toss it together an hour before the party.
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