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 jalape�o 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)

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, 28mg Calcium, 156mg Sodium, 4.6g Carbs, 1.1g Fiber, 0.2g Iron

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