Thai Slaw
Description
Preparation time: 25 minutes
Yield: 4 servings
Nutritional information per serving:
125 calories; 49% of calories from fat; 7 g fat; 0 g saturated fat; 0 mg cholesterol; 15 g carbohydrates; 2 g protein; 519 mg sodium; 3 g fiber
Yield: 4 servings
Nutritional information per serving:
125 calories; 49% of calories from fat; 7 g fat; 0 g saturated fat; 0 mg cholesterol; 15 g carbohydrates; 2 g protein; 519 mg sodium; 3 g fiber
Ingredients
Dressing:
1 large garlic clove
1/2 serrano or jalapeno pepper, seeded
1 piece (3/4 inch) ginger root
1 small piece onion, 1 ounce
1/3 cup fresh cilantro leaves
2 tablespoons safflower oil
2 tablespoons red wine vinegar
1 tablespoon fish sauce (nam pla)
1 tablespoon fresh lime juice
1 1/2 teaspoon sugar
1/4 teaspoon salt
Slaw:
2 large cucumbers, peeled, seeded, shredded
2 large carrots, peeled, shredded
1 large Granny Smith apple, peeled, cored, shredded
For serving, leaf lettuce leaves
For garnish, cilantro leaves
1 large garlic clove
1/2 serrano or jalapeno pepper, seeded
1 piece (3/4 inch) ginger root
1 small piece onion, 1 ounce
1/3 cup fresh cilantro leaves
2 tablespoons safflower oil
2 tablespoons red wine vinegar
1 tablespoon fish sauce (nam pla)
1 tablespoon fresh lime juice
1 1/2 teaspoon sugar
1/4 teaspoon salt
Slaw:
2 large cucumbers, peeled, seeded, shredded
2 large carrots, peeled, shredded
1 large Granny Smith apple, peeled, cored, shredded
For serving, leaf lettuce leaves
For garnish, cilantro leaves
Instructions
1. For dressing, put garlic, pepper, finger, onion, cilantro, oil, vinegar, fish sauce, lime juice, sugar and salt in food processor; mix until finely minced. Transfer to large bowl.
2. For slaw, add cucumbers, carrots and apple to bowl; toss. Refrigerate, covered, until well chilled, up to 6 hours.
3. To serve, arrange lettuce on 4 chilled salad plates. Drain accumulated juices from slaw. Taste; adjust seasoning. Divide between 4 plates. Garnish with cilantro leaves.
2. For slaw, add cucumbers, carrots and apple to bowl; toss. Refrigerate, covered, until well chilled, up to 6 hours.
3. To serve, arrange lettuce on 4 chilled salad plates. Drain accumulated juices from slaw. Taste; adjust seasoning. Divide between 4 plates. Garnish with cilantro leaves.
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