Thai Slaw Salad
Saw this recipe on Rachael Ray's program on Food Network.
Love any recipes for salads that doesn't use mayo. Travels well!!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 tablespoons vegetable oil
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons honey
- 4 scallions thinly sliced
- 1/4 cup rice wine vinegar
- toasted sesame seeds
- 1 (16 ounce) shredded cabbage (coleslaw mix)
- 1/4 seedless european cucumber sliced thin (i used 1/2)
- 1 small red pepper seeded and thinly sliced (i've also used green ones, whatever i
- 20 leaves fresh basil shredded
- 1 garlic clove minced (i use my micro plane)
- Carbohydrate 12.0892472656435 g
- Cholesterol 0 mg
- Fat 14.2603107738593 g
- Fiber 4.06561441609773 g
- Protein 4.85983640712193 g
- Saturated Fat 1.7740857683506 g
- Serving Size 1 1 serving(s) (118g)
- Sodium 8.91254650029082 mg
- Sugar 8.02363284954574 g
- Trans Fat 0.600994938969679 g
- Calories 187 calories
Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute. Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.
