|3 tablespoons||Fish sauce|
|3 tablespoons||Fresh lime juice|
|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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