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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (179g) Recipe makes 5 servings The following items or measurements are not included below: 1/4 cup rice wine vinegar |
||
| Calories 122 | ||
| Calories from Fat 61 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 19mg | 0% | |
| Potassium 397mg | 11% | |
| Total Carbohydrate 15.9g | 5% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 11.9g | ||
| Protein 2.2g | 4% | |
Thai Flavored Coleslaw Salad
By: Kozmic Blues
Jun 5, 2003
This light and tangy version of cole slaw is great for picnics or as a side dish to an asian inspired meal. The beautiful mix of colors in the fresh vegies really makes an impressive presentation.
SERVES 5 -6
Ingredients
Salad
- 1 lb shredded cabbage (I use ready made cole slaw mix from the market-it has purple cabbage and shredded carrots too)
- 1/2 cucumber, seeded,diced or julienned
- 1 red bell pepper, sliced thin
- 3 scallions, sliced diagonally
- 20 basil leaves, thinly sliced
- toasted sesame seeds (to garnish)
Dressing
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1/4 cup rice wine vinegar (or white vinegar, your choice)
- 2 tablespoons honey or 2 teaspoon sugar
- 2 tablespoons canola oil
- 1 teaspoon sesame oil
Directions
1
Combine all salad ingredients into serving bowl.2
Combine dressing ingredients into glass jar and shake well until combined.3
Drizzle over vegetables and toss.4
Let stand about 10-20 minutes in fridge.5
Re-toss salad before serving and sprinkle with sesame seeds.
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- Course > Lunch/Snacks
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: kerstin klein
On Jan 28, 2008
delicious. loved it. even my kids liked it, though it was a bit hot for them.
From: Jackiean
On Jun 11, 2007
We loved this - I left out the red pepper and used 1/4 regular yellow onion instead of the the 3 scallions. Great flavors - Thanks !
From: ~Rita~
On Sep 13, 2003
This needed more vinegar which I added and freshed grated ginger went into this slaw. I used Thai basil which I grew. And used honey yummy good. Crisp and delish!
From: anne in apex
On Mar 21, 2008
Very good! I used green cabbage, purple cabbage, red pepper, carrots and scallions. I had to leave out the cucumber, used dried basil, and forgot the sesame seeds. This was very pretty and has a great Asian flavor. DH suggested that if I were to dice the veggies very fine, and add some basmati rice, it could be really good rolled in seaweed like sushi. I'll have to give that a try!
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