| This recipe is liked by 1 person(s). |
Thai Cabbage Slaw
Nb persons: 8
Yield: 3/4 cup
Preparation time:
Total time:
Source: Cooking Light
| 3 tablespoons | fresh lime juice |
| 3 tablespoons | rice vinegar |
| 2 tablespoons | fish sauce |
| 1 tablespoon | water |
| 1 tablespoon | creamy peanut butter |
| 1 teaspoon | chile paste with garlic |
| 1 | garlic clove, minced |
| 6 cups | shredded napa, (Chinese) cabbage |
| 2 cups | shredded red cabbage |
| 1 cup | red bell pepper strips |
| 1 cup | shredded carrot |
| 2 tablespoons | chopped dry-roasted peanuts |
| 1 tablespoon | chopped fresh cilantro |
| 1 tablespoon | chopped fresh mint |
Preparation
Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving.
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