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Crispy Thai-Inspired Slaw Salad Recipe

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Ingredients

Adjust Servings:
1 (16 ounce) shredded cabbage (coleslaw mix)
1/4 seedless european cucumber, sliced thin (used 1/2)
1 small red pepper, seeded and thinly sliced (i've also used green ones, whatever i have on hand)
4 scallions, thinly sliced
20 leaves fresh basil, shredded
toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
1 garlic clove, minced (use my micro plane)
1/4 cup rice wine vinegar

Nutritional information

98.9
Calories
49 g
Calories From Fat
5.5 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
184 mg
Sodium
12.5 g
Carbs
2.6 g
Dietary Fiber
9.2 g
Sugars
1.8 g
Protein
127 g
Serving Size

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Crispy Thai-Inspired Slaw Salad Recipe

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    Cuisine:

    I liked this a lot, my first time using cucumber in a coleslaw! I think I would cut back on the honey some as this was pretty sweet. Used yellow bell pepper instead of red and Thai basil :) Very tasty!

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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!!,I liked this a lot, my first time using cucumber in a coleslaw! I think I would cut back on the honey some as this was pretty sweet. Used yellow bell pepper instead of red and Thai basil 🙂 Very tasty!


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    Steps

    1
    Done

    Combine Veggies in a Bowl. Combine Dressing Ingredients in a Small Plastic Container and Shake Well For 1 Minute.

    2
    Done

    Drizzle Sauce Over Veggies and Toss to Coat Evenly. Let Stand 10 Minutes and Re Toss Before Serving and Garnish With Toasted Sesame Seeds.

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