Thai Summer Slaw

By August 25, 2010Uncategorized

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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.


Author Terra

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