Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve with grilled flank steak, roast chicken or fajitas.
Ingredients[]
- 3 tablespoons fresh lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1 teaspoon chile paste with garlic
- 1 garlic clove, minced
- 6 cups shredded napa cabbage
- 2 cups shredded red cabbage
- 1 cup red bell pepper strips
- 1 cup shredded carrot
- 2 tablespoons chopped dry-roasted peanuts
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
Directions[]
- Combine first 7 ingredients in a large bowl, stirring with a whisk until blended.
- Add cabbages, bell pepper, and carrot, and toss gently to coat.
- Cover and marinate in refrigerator 1 hour.
- Stir in peanuts, cilantro, and mint just before serving.
Yield: 8 servings (serving size: 3/4 cup)