Spicy Thai Slaw

Low fat vegetable salad coleslaw (cabbage, carrot, dill,  mayonnaise) on plate at restaurant table

Makes 8 Servings


1 medium head green cabbage, finely shredded
3 tomatoes, seeded, chopped
3 carrots, peeled, shredded
1/4 cup fish sauce*
Zest and juice from 1 large lime
4 teaspoons Equal Spoonful or Granulated
2 cloves garlic, minced
1 teaspoon dried red pepper flakes

Optional Additions:

1 cup shelled edamame
1 red pepper, julienned
1/4 cup dry roasted peanuts, chopped
1/4 cup chopped fresh coriander


Combine all vegetables in large bowl, set aside. Combine fish sauce, lime zest and juice, Equal, garlic and red pepper flakes in a small bowl. Pour over vegetables; toss gently to combine.

Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Just before serving, sprinkle with chopped peanuts and coriander.

Nutritional Information

Calories: 76
Protein: 4g
Carbohydrates: 12g
Fat: 3g
Sodium: 743mg

Items of Interest

August 26, 2014 Side Dishes