Skip to content
0.0 – 0 reviews • Asian
Level: |
Easy |
Total: |
25 min |
Prep: |
25 min |
Yield: |
6 servings |
Level: |
Easy |
Total: |
25 min |
Prep: |
25 min |
Yield: |
6 servings |
Ingredients
- 1 small head green cabbage, shredded
- 2 cups shredded carrots
- 6 green onions, chopped
- 1/2 cup chopped salted peanuts
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- 1 cup finely diced tofu
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 small hot chile (such as serrano or bird chile), minced
Instructions
- In a large bowl, toss together cabbage, carrots, green onions, peanuts, mint, basil and tofu. To make dressing, combine ingredients in a small bowl. Pour over slaw mixture and toss well. Serve immediately or refrigerate up to 1 hour.
Nutrition Facts
Serving Size |
1 of 6 servings |
Calories |
177 |
Total Fat |
8 g |
Saturated Fat |
1 g |
Carbohydrates |
20 g |
Dietary Fiber |
7 g |
Sugar |
10 g |
Protein |
10 g |
Cholesterol |
0 mg |
Sodium |
1165 mg |
Serving Size |
1 of 6 servings |
Calories |
177 |
Total Fat |
8 g |
Saturated Fat |
1 g |
Carbohydrates |
20 g |
Dietary Fiber |
7 g |
Sugar |
10 g |
Protein |
10 g |
Cholesterol |
0 mg |
Sodium |
1165 mg |