Thai Summer Slaw

Prepare slaw and dressing one day ahead, and store separately in the refrigerator.

Yield: 10 servings (serving size: about 1/2 cup)

Ingredients

• Slaw:
• 3  cups  thinly sliced napa (Chinese) cabbage
• 1/2  cup  (1/8-inch) julienne-cut yellow squash
• 1/2  cup  (1/8-inch) julienne-cut zucchini
• 1/2  cup  (1/8-inch) julienne-cut red bell pepper
• 1/2  cup  (1/8-inch) julienne-cut yellow bell pepper
• 1/2  cup  (1/8-inch) julienne-cut seeded peeled cucumber
• 1/2  cup  shredded carrot
• 1/2  cup  chopped fresh cilantro
• 1/4  cup  thinly sliced green onions
• 1/4  cup  grated radishes
• 1  minced seeded jalapeño pepper
• 
  Dressing:
• 3  tablespoons  fresh lime juice
• 1  tablespoon  fish sauce
• 1  tablespoon  water
• 1 1/2  teaspoons  sugar
• 1/2  teaspoon  chile paste with garlic (such as sambal oelek)

Preparation

To prepare slaw, combine first 11 ingredients in a large bowl.

To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.

Nutritional Information

Calories:

20 (5% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.9g

Carbohydrate:

4.6g

Fiber:

1.1g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

156mg

Calcium:

28mg