| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Thai | 1 | Servings | |
INGREDIENTS
| 3 | T | Fish sauce |
| 3 | T | Fresh lime juice |
| 2 | T | Sugar |
| 1 | T | Water |
| 1/2 | t | Garlic chili paste |
| 1 | Garlic clove, minced | |
| 4 | c | Thinly sliced Napa cabbage |
| 2 | c | Shredded carrots |
| 1 | Yellow pepper, cored | |
| seeded and thinly sliced | ||
| 1 | Red pepper, cored seeded | |
| and thinly sliced | ||
| 1/2 | c | Fresh chopped mint |
| 1 | Ripe papaya, peeled seeded | |
| and diced | ||
| 1 | c | Roasted salted peanuts |
| coarsely chopped 1?? |
INSTRUCTIONS
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@aol.com> on May 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 319
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 233.6mg
Potassium: 1645.7mg
Carbohydrates: 75.4g
Fiber: 9.7g
Sugar: 38.1g
Protein: 9.5g