Thai Summer Slaw
Prepare slaw and dressing one day ahead, and store separately in the refrigerator.
Recipe by Cooking Light June 2007
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09/30/2013
This was tasty and had to be healthy with all the veggies, but had so much prep.
05/27/2012
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.
10/31/2011
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!
07/05/2011
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.
05/31/2011
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.
05/19/2009
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.
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