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.
Calories 50, Fat 4.5g, Sodium 75mg, Carbs 7g, Fiber 1g, Sugar 3g, Protein 2g
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