| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Fish sauce |
| 3 |
tb |
Fresh lime juice |
| 2 |
tb |
Sugar |
| 1 |
tb |
Water |
| 1/2 |
ts |
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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