Thai Summer Slaw

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prepare slaw and dressing one day ahead, and store separately in the refrigerator.

Yield:

10 servings (serving size: about 1/2 cup)

Recipe from

Nutritional 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

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)

Preparation

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

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.

Note:

Jackie Mills,

June 2007