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.

How to Make It

Step 1

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

Step 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.

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Ratings & Reviews

calteri's Review

freckleme79
September 30, 2013
This was tasty and had to be healthy with all the veggies, but had so much prep.

kehfromnc's Review

Razztjazzz
January 15, 2013
N/A

freckleme79's Review

cconnito
May 27, 2012
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.

cconnito's Review

bostonsmaman
October 31, 2011
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!

c00kie350's Review

c00kie350
July 05, 2011
took this great dish to 4th of July party last night and it was a huge hit. I left out the jalapeno but added a touch more chili sauce. This will be my new "go to" recipe for the summer.

Razztjazzz's Review

calteri
June 01, 2011
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.

bostonsmaman's Review

kehfromnc
May 19, 2009
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.