Tangy Thai Cabbage Salad recipe
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- 2 limes, juiced 1 tablespoon Asian red chili paste 1 tablespoon white sugar 1 teaspoon grapeseed oil, or more as needed 1 small head napa cabbage, shredded 2 carrots, shredded 1 small red bell pepper, thinly sliced ½ seedless cucumber, sliced paper-thin ⅓ cup cilantro, chopped ½ cup peanuts, chopped, or more to taste salt and ground black pepper to taste
Nutrition Info
- 133.7 caloriescarbohydrate: 15.9 gcholesterol: : -fat: 7.5 gfiber: 4 gprotein: 5 gsaturatedFat: 1.2 gservingSize: -sodium: 173.7 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Tangy Thai Cabbage Salad
Directions
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Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.