Try this Spicy Thai Slaw recipe, or contribute your own.
Suggest a better descriptionPeel cucumber and cut in half lengthwise; scoop out and discard seeds. Coarsely chop cucumber; set aside. Rinse chiles; remove and discard stem ends. Cut chiles in half lengthwise; remove and discard seeds. Chop chiles. Combine cucumber, chiles, cabbage, green onions, peanuts and garlic in a bowl; toss well. Combine oil and remaining ingredients; stir with a wire whisk until well blended. Pour dressing over cabbage mixture; toss gently. Cover and chill at least 3 hours before serving. Yield: 6 to 8 servings. From _Delicious Decisions_ by The Junior League of San Diego, CA. In _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 264. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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Serving Size: 1 Salad (731g) | ||
Recipe Makes: 1 Salad | ||
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Calories: 1705 | ||
Calories from Fat: 1182 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.4g | 175 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 68.8g | ||
Polyunsanturated Fat 42.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.9mg | 1 % | |
Potassium 1390mg | 37 % | |
Total Carbohydrate 116.3g | 34 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 104.7g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1705
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