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Spicy Thai Slaw

  • 15minutes

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Source: www.cookthink.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C
MineralsManganese, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the dressing:

  2. 1 medium clove garlic, minced

  3. 1/4 cup freshly squeezed lime juice

  4. 1 1/2 tablespoons coarsely chopped cilantro leaves

  5. 1 tablespoon freshly grated ginger root

  6. 1/4 teaspoon curry powder

  7. 1 teaspoon low-sodium soy sauce

  8. 1 teaspoon Asian-style chili paste

  9. 1 tablespoon canola oil

  10. 1 tablespoon light sesame oil

  11. 1 tablespoon sugar

  12. For the salad:

  13. 1/2 large seedless English cucumber, quartered lengthwise and coarsely chopped (about 1 cup)

  14. 1 cup shredded cabbage

  15. 1/4 cup shredded carrot

  16. 1 scallion, white and light-green parts, coarsely chopped

  17. 2 tablespoons coarsely chopped cilantro leaves

  18. 1/2 cup roasted, unsalted peanuts, coarsely chopped, for garnish

Instructions Jump to Ingredients ↑

  1. For the dressing: Whisk together the garlic, lime juice, cilantro, ginger, curry powder, soy sauce, chili paste, oils and sugar in a medium bowl or deep measuring cup.

  2. For the salad: Toss together the cucumber, cabbage, carrot, scallion and cilantro in a medium lidded container.

  3. Add the dressing to taste; close the lid and shake to mix well and coat evenly. Open to top the slaw with the chopped peanuts, if desired. Cover and refrigerate until ready to serve.

  4. This recipe is from Alchemy Caterers in Silver Spring, MD.

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