thai-style slaw
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Fish sauce |
| 3 tablespoons | Fresh lime juice |
| 2 tablespoons | Sugar |
| 1 tablespoon | Water |
| ½ teaspoon | Garlic chili paste |
| 1 | Garlic clove; minced |
| 4 cups | Thinly sliced Napa cabbage |
| 2 cups | Shredded carrots |
| 1 | Yellow pepper; cored, seeded, and thinly sliced |
| 1 | Red pepper; cored, seeded, and thinly sliced |
| ½ cup | Fresh chopped mint |
| 1 | Ripe papaya; peeled, seeded, and diced |
| 1 cup | Roasted salted peanuts; coarsely chopped, (1??) |
These ran on today's Boston Globe website (www.boston.com).
Whisk together the fish sauce, lime juice, sugar, water, garlic chili paste, and garlic in a small bowl until the sugar is dissolved. Set aside.
Combine the cabbage, carrots, peppers, and mint in a salad bowl. Toss to mix. Add the papaya and dressing, and gently toss to combine. Sprinkle each serving of slaw with crushed peanuts.
Makes 8 cups.
Posted to bbq-digest by RockMc <RockMc@...> on May 22, 1998
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