Thai Summer Slaw

Thai Summer Slaw
Photo by Randy Mayor

Ingredients

  • ½ cup (1/8-inch) julienne-cut red bell pepper
  • ½ teaspoon chile paste with garlic (such as sambal oelek)
  • ½ teaspoon chile paste with garlic (such as sambal oelek)
  • ½ cup (1/8-inch) julienne-cut yellow squash
  • ¼ cup thinly sliced green onions
  • ½ cup shredded carrot
  • 3 tablespoons fresh lime juice
  • + 29 more ingredients
    • ½ cup (1/8-inch) julienne-cut zucchini
    • ¼ cup thinly sliced green onions
    • ½ cup (1/8-inch) julienne-cut red bell pepper
    • 3 tablespoons fresh lime juice
    • ½ cup (1/8-inch) julienne-cut yellow squash
    • 1 minced seeded jalapeño pepper
    • 1 tablespoon water
    • 3 cups thinly sliced napa (Chinese) cabbage
    • ½ cup (1/8-inch) julienne-cut seeded peeled cucumber
    • ¼ cup grated radishes
    • 3 cups thinly sliced napa (Chinese) cabbage
    • 1 tablespoon fish sauce
    • 1 tablespoon fish sauce
    • ½ cup (1/8-inch) julienne-cut yellow bell pepper
    • ½ cup (1/8-inch) julienne-cut seeded peeled cucumber
    • ½ cup shredded carrot
    • 1 minced seeded jalapeño pepper
    • ½ cup (1/8-inch) julienne-cut yellow bell pepper
    • ¼ cup grated radishes
    • 1 ½ teaspoons sugar
    • Slaw:
    • Dressing:
    • Slaw:
    • Dressing:
    • ½ cup (1/8-inch) julienne-cut zucchini
    • ½ cup chopped fresh cilantro
    • 1 tablespoon water
    • ½ cup chopped fresh cilantro
    • 1 ½ teaspoons sugar

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.

View full recipe at My Recipes

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