Thai Cabbage Slaw

Serve with grilled flank steak, roast chicken, or fajitas.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 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.

Nutritional Information

Calories:

66 (34% from fat)

Fat:

2.5g (sat 0.4g,mono 1.1g,poly 0.8g)

Protein:

2.9g

Carbohydrate:

10g

Fiber:

3.2g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

540mg

Calcium:

55mg