Thai Summer Slaw

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Jackie Mills, Cooking Light, June 2007
 * Yield: 10 servings

Slaw

 * 3 cups thinly sliced napa (Chinese) cabbage
 * ½ cup (⅛-inch) julienne-cut yellow squash
 * ½ cup (⅛-inch) julienne-cut zucchini
 * ½ cup (⅛-inch) julienne-cut red bell pepper
 * ½ cup (⅛-inch) julienne-cut yellow bell pepper
 * ½ cup (⅛-inch) julienne-cut seeded peeled cucumber
 * ½ cup shredded carrot
 * ½ cup chopped fresh cilantro
 * ¼ cup thinly sliced green onions
 * ¼ cup grated radishes
 * 1 minced seeded jalapeño pepper

Dressing

 * 3 tbsp fresh lime juice
 * 1 tbsp fish sauce
 * 1 tbsp water
 * 1½ tsp sugar
 * ½ tsp chile paste with garlic (such as sambal oelek)

Slaw

 * 1) Combine first 11 ingredients in a large bowl.

Dressing

 * 1) Combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
 * 2) Drizzle over slaw; toss well to coat.
 * 3) Serve immediately.

Nutritional information
Per ½ cup 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