Thai Summer Slaw

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Description[edit]

[1]

  • Source: Jackie Mills, Cooking Light, June 2007
  • Yield: 10 servings

Ingredients[edit]

Slaw[edit]

Dressing[edit]


Procedures[edit]

Slaw[edit]

  1. Combine first 11 ingredients in a large bowl.

Dressing[edit]

  1. Combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
  2. Drizzle over slaw; toss well to coat.
  3. Serve immediately.

Nutritional information[edit]

Per ½ cup serving:

  • 20 Calories | 5% from Fat | 0.1g Fat | 0g Sat Fat | 0g Mono Fat | 0.1g Poly Fat | 0.9g Protein | 0g Cholesterol | 28 mg Calcium | 156 mg Sodium | 4.6g Carbs | 1.1g Fiber | 0.2g Iron

References[edit]