A crowd-pleasing twist on traditional cole slaw that can be made ahead of time. Make it easy by using bags of shredded cabbage and carrots. Top with chopped, dry roasted peanuts to add a “touch of Thai” to this slaw dish.
Makes 8 servings
1 medium head green cabbage, finely shredded
3 tomatoes, seeded, chopped
3 carrots, peeled, shredded
1/4 cup fish sauce*
Zest and juice from 1 large lime
4 teaspoons Equal Spoonful or Granulated**
2 cloves garlic, minced
1 teaspoon dried red pepper flakes
1 cup shelled edamame
1 red pepper, julienned
1/4 cup dry roasted peanuts, chopped
1/4 cup chopped fresh coriander
* Found in Asian section of most grocery stores
** May substitute 2 packets Equal sweetener
Combine all vegetables in large bowl, set aside. Combine fish sauce, lime zest and juice, Equal, garlic and red pepper flakes in a small bowl. Pour over vegetables; toss gently to combine.
Refrigerate, covered, 1 to 2 hours to allow flavors to blend. Just before serving, sprinkle with chopped peanuts and coriander.
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