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Thai Cabbage Slaw Recipe

Here is a great winter salad recipe. Cabbage is loaded with vitamins and nutrients such as:contains phytonutrients that may actually
help clean out harmful compounds from your body. Combine tangy lime juice
and cilantro with a dash of mint paired with the raw carrots,
cabbage, and peppers to create a delicious side dish. The peanuts
add flavor as well as a boost of protein, essential for muscle repair, also giving the slaw a nice crunch.
Vinegar is also known to help maintain good glucose control. All in all a very healthy salad.

This is a great side dish to beef,roast chicken or even Korean short ribs.
Consider this a great way to start the New Year and build up your resistance to bad food.



Thai Cabbage slaw recipe

Marinate
3 Tbsp fresh lime juice
3 Tbsp rice vinegar
2 Tbsp fish sauce
1 Tbsp water
1 Tbsp creamy peanut butter
1/2 teaspoon red chili flakes
1 tsp chile paste with garlic
1 garlic clove, minced

Slaw
6 cups shredded napa (Chinese) cabbage
2 cups shredded red cabbage
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup shredded carrot

Topping
2 Tbsp chopped dry-roasted peanuts
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint

Combine first 8 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. Be sure to cover as these strong flavors will mix in the fridge. Stir in the
peanuts, cilantro, and mint just before serving.

Servings: 8
Serving size: 3/4 cup
Nutrition per Serving:
66 Calories, 34% from Fat, 2.5g Fat, 0.4g Sat, 1.1g Mono, 0.8g Poly,
2.9g Protein, 10g Carbs, 3.2g Fiber, 0mg Cholesterol, 0.9mg Iron,
540mg Sodium, 55mg Calcium







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This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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