3 cups thinly sliced napa cabbage
1 cup julienne-cut summer squash
1 cup julienne-cut bell pepper
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1 minced seeded jalapeño pepper
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 1/2 teaspoons sugar
1/2 tsp chile paste with garlic
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.
Adapted from Cooking Light, JUNE 2007, by Jackie Mills.