Thai Cabbage Slaw

From Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000549968

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 3 tablespoons fresh lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 1 tablespoon water
• 1 tablespoon creamy peanut butter
• 1 teaspoon chile paste with garlic
• 1 garlic clove, minced
• 6 cups shredded napa (Chinese) cabbage
• 2 cups shredded red cabbage
• 1 cup red bell pepper strips
• 1 cup shredded carrot
• 2 tablespoons chopped dry-roasted peanuts
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint

Preparation

Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving.

Nutritional Information

Calories:

66 (34% from fat)

Fat:

2.5g (sat 0.4g,mono 1.1g,poly 0.8g)

Protein:

2.9g

Carbohydrate:

10g

Fiber:

3.2g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

540mg

Calcium:

55mg

Cooking Light, NOVEMBER 2003