Add Thai flavors to your family’s meal! Enjoy this refrigerated broccoli slaw salad spiced up with chili garlic dressing – a delicious side dish. Use less ginger for less of a kick.
Thai Broccoli Slaw
Add Thai flavors to your family’s meal! Enjoy this refrigerated broccoli slaw salad spiced up with chili garlic dressing – a delicious side dish.
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon grated gingerroot
1 tablespoon rice vinegar
1 tablespoon orange marmalade
1 1/2 teaspoons reduced-sodium soy sauce
1/4 to 1/2 teaspoon chili garlic sauce
3 cups broccoli slaw mix (from 10-oz bag)
1/2 cup bite-size thin strips red bell pepper
1/2 cup julienne (matchstick-cut) carrots
1/2 cup shredded red cabbage
2 tablespoons chopped fresh cilantro
In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.
Ginger and chili garlic sauce contribute to the spicy heat in this dish. For a less spicy version, use a little less ginger and stick to the 1/4 teaspoon chili garlic sauce. Look for chili garlic sauce among the other Asian condiments at your grocery store.
Calories 50, Fat 4.5 grams, Saturated Fat 0 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbs 7 grams, Fiber 1 grams, Sugar 3 grams, Protein 2 grams