Thai Flavored Coleslaw Salad
This light and tangy version of cole slaw is great for picnics or as a side dish to an asian inspired meal. The beautiful mix of colors in the fresh vegies really makes an impressive presentation.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 clove garlic minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
- 2 tablespoons canola oil
- 1 red bell pepper sliced thin
- 1 lb shredded cabbage (i use ready made cole slaw mix
- 1/2 cucumber seeded,diced or julienned
- 3 scallions sliced diagonally
- 20 basil leaves thinly sliced
- toasted sesame seeds (to garnish)
- 1/4 cup rice wine vinegar (or white vinegar your choice)
- 2 tablespoons honey or 2 teaspoons sugar
- Carbohydrate 2.887076 g
- Cholesterol 0 mg
- Fat 6.730644 g
- Fiber 0.982639973735809 g
- Protein 0.613392 g
- Saturated Fat 0.574728 g
- Serving Size 1 1 -6 serving(s) (134g)
- Sodium 2.858 mg
- Sugar 1.90443602626419 g
- Trans Fat 0.185240000000001 g
- Calories 72 calories
Combine all salad ingredients into serving bowl. Combine dressing ingredients into glass jar and shake well until combined. Drizzle over vegetables and toss. Let stand about 10-20 minutes in fridge. Re-toss salad before serving and sprinkle with sesame seeds.
