I L.O.V.E. this salad. It tastes incredibly fresh and I love that, even though my garden has stopped producing most of these veggies, I can still find them all at the grocery store and have a summer-ish type salad during the cold months. Besides the fact that it tastes so darn good, it’s only 20 calories a serving! That’s right, folks! I said TWENTY!
You’ll see that several of the ingredients are supposed to be julienne-cut . . . that just means you cut them into little match sticks. (If you need further explanation on how to do that, you can go to this post and click on the video link.) It really doesn’t take forever, but it really makes the texture of the salad so pleasing (and it looks pretty too).
You can certainly slice your own cabbage, but I usually take the easy road on this one and buy the pre-shredded stuff (which is located among the the bagged salads . . . usually in the produce section of your grocery store). You’ll also see that the dressing has sweet chili sauce. This is SO yummy, and can usually be found in the Asian isle of your grocery store. I put links to both of these ingredients so you can see what I typically buy and perhaps it might make your hunt for these ingredients in the grocery store a little easier.
You’ll want to take note that once you put the dressing on the salad you are supposed to serve it immediately. But, you can totally prepare slaw and dressing up to one day ahead, and store separately in the refrigerator (that’s what I did when I made this and I was SO happy when all I had to do was pull it out and pour dressing on it before we ate it).
I served this alongside Asian Lettuce Wraps and we couldn’t have enjoyed our dinner any more! I can see that adding chicken or shrimp to the salad could make this a main meal too. However you decide to eat it, I hope you love it as much as we did!
Fresh Thai Slaw
Adapted from Cooking Light
3 cups thinly sliced cabbage (I buy the pre-shredded package)
1 cup (1/8-inch) julienne-cut zucchini
1/2 cup (1/8-inch) julienne-cut red bell pepper
1/2 cup (1/8-inch) julienne-cut yellow bell pepper
1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
1/2 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup thinly sliced green onions
1/4 cup grated radishes
1 minced seeded jalapeno pepper
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 teaspoon sweet chili sauce
To prepare slaw, combine first 10 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.
Nutritional Information (Per Serving = 1/2 Cup)