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Thai Slaw Salad

  • 5servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsSelenium, Zinc, Copper, Fluorine, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 oz 454g Prepared shredded cabbage (coleslaw mix)

  2. (from produce department)

  3. 1/4 European seedless cucumber - sliced thin sticks

  4. 1 Red bell pepper - seeded, and (small)

  5. Thinly sliced 3 Scallions - thinly sliced on

  6. The bias

  7. 20 Fresh basil leaves - shredded

  8. Dressing

  9. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  10. 1 Garlic clove - minced

  11. 1/4 cup 59ml White distilled or rice wine vinegar

  12. 2 teaspoons 10ml Sugar

  13. 2 tbspns honey

  14. 1 tablespoon 15ml Soy sauce

  15. 2 tablespoons 30ml Vegetable or canola oil

  16. 1 teaspoon 5ml Toasted sesame oil

  17. Garnish

  18. Toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

  2. This recipe yields 5 to 6 servings.

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