Thai-Style Slaw

Crunchy cabbage, refreshing lime, dressed up with mint, basil, and cilantro - a heavenly salad! This recipe can feed four as a side dish. Or dress it up with some sliced chicken or beef and serve as a main dish salad for two.
Refreshing abundance of flavor.
Yield 4 servings

3 tablespoons lime juice
1/2 teaspoon vegetable oil
1 teaspoon sugar
1/2 teaspoon nam pla (fish sauce)
4 cups finely shredded Napa cabbage or tender green cabbage
1/2 cup very thinly sliced red onion
2 carrots, peeled and finely julienned
2 tablespoons chopped mint leaves
1 tablespoon chopped basil leaves
2 tablespoons chopped cilantro
1 jalapeño pepper, minced (optional)

1 In a non-reactive bowl, mix lime juice, oil, sugar, and nam pla. Stir until sugar is dissolved.
2 Add the vegetables and herbs and toss to coat. Let rest 1/2 hour before serving to allow flavors to meld.

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