Thai Summer Slaw

Thai Summer Slaw - 4.6g Carbs, 1.1g Fiber

From: Jackie Mills, Cooking Light, JUNE 2007

Slaw

 * 3 cups thinly sliced napa (Chinese) cabbage
 * 1/2 cup (1/8-inch) julienne-cut yellow squash
 * 1/2 cup (1/8-inch) julienne-cut zucchini
 * 1/2 cup (1/8-inch) julienne-cut red bell pepper
 * 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
 * 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
 * 1/2 cup shredded carrot
 * 1/2 cup chopped fresh cilantro
 * 1/4 cup thinly sliced green onions
 * 1/4 cup grated radishes
 * 1 minced seeded jalapeño pepper

Dressing

 * 3 Tbsp fresh lime juice
 * 1 Tbsp fish sauce
 * 1 Tbsp water
 * 1 1/2 tsp sugar
 * 1/2 tsp chile paste with garlic (such as sambal oelek)

Directions
To prepare slaw, combine first 11 ingredients in a large bowl.

To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately. Yield

Serving size: about 1/2 cup 10 servings Nutrition per Serving: 20 Calories, 5% from Fat, 0.1g Fat, 0g Sat Fat, 0g Mono Fat, 0.1g Poly Fat, 0.9g Protein, 0g Cholesterol, 28 mg Calcium, 156 mg Sodium, 4.6g Carbs, 1.1g Fiber, 0.2g Iron

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group