Wednesday, June 01, 2011

Tangy Thai Slaw

I found this idea in a Kraft foods magazine called what's cooking - the Summer 2011 issue.  I don't often use the recipes because they usually call for branded ingredients that I don't purchase.

This slaw is pretty basic, but it has a nice twist with the addition of the cilantro, lime, and cashews.  The original called for slices of red onion, but I am using green onions instead.

This easily becomes a complete meal for 2 people with the addition of cooked shrimp, chicken, pork, or tofu cubes.  If you don't have time to slice cabbage and shred the carrot, pre-packaged coleslaw mix works very well.

Thai Slaw
Makes 4 servings, about 1 to 1-1/4 cups each
  • 2-1/2 cups shredded cabbage
  • 1/2 large red bell pepper, cut into thin strips
  • 1 medium carrot, shredded
  • 1/4 cup salted cashews, coarsely chopped
  • 2 green onions, thinly sliced
  • 1-1/2 Tbs chopped cilantro
  • 1 medium lime
  • 3 Tbs fat free mayonnaise
  1. Combine the first 6 ingredients in a large bowl.
  2. Mix the llime juice, lime zest, and mayonnaise together in a small bowl.
  3. Add the dressing to the cabbage mixture and toss to coat.

Per serving, if serving 4.
Weight Watchers P+ = 2.
Calories 87; Protein 3g; Carbohydrate 11g; Fat 4g; Fibre 3g.

Per serving, if serving 2.
Weight Watchers P+ = 5.
Calories 173; Protein 5g; Carbohydrate 22g; Fat 8g; Fibre 5g.

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