Thai Slaw Salad
 
 
From Rachael Ray
Author:
Recipe type: Side Dish, Salad
Ingredients
  • 1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
  • ¼ European seedless cucumber, sliced into thin sticks
  • 1 small red bell pepper, seeded and thinly sliced
  • 3 scallions, thinly sliced on bias
  • 20 leaves fresh basil, shredded
  • Sauce:
  • ½ teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • ¼ cup white distilled or rice wine vinegar
  • 2 teaspoons sugar or 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon toasted sesame oil
Instructions
  1. Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.
Recipe by This Week for Dinner at https://thisweekfordinner.com/chicken-satay-peanut-sauce-to-die-for-thai-cucumber-salad-and-thai-slaw-salad/