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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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Content copyright © 2014 by Cindy Kimura. All rights reserved.
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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