Rainbow Thai Coleslaw with Sweet Cilantro-Lime Dressing
If you want to add more Asian recipes to your recipe box, Rainbow Thai Coleslaw with Sweet Cilantro-Lime Dressing might be a recipe you should try. This side dish has 233 calories, 6g of protein, and 19g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 86 cents per serving. This recipe from A Cedar Spoon has 573 fans. Head to the store and pick up napa cabbage, lime, red cabbage, and a few other things to make it today. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 40 minutes. Overall, this recipe earns a super spoonacular score of 97%. Try Sweet Potatoes with Lime-Cilantro Dressing, Lime Cilantro Coleslaw, and Cilantro Lime Coleslaw for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 10 minutes
Ingredients:
3 large carrots, shredded
1/2 large cucumber, peeled, seeded and diced
1 cup shelled edamame, cooked
1/2 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/2 cup fresh cilantro, chopped
Sweet Cilantro-Lime Dressing
1/4 cup lime juice
1 teaspoon lime zest
1 1/2 cups Napa cabbage, shredded
1/2 orange pepper, chopped
1/2 red pepper, chopped
1 1/2 cups red cabbage, shredded
1/4 teaspoon salt
1/2 cup unsalted peanuts, chopped (you can use salted)
2 scallions, thinly sliced on the diagonal (green onions)
1 Tablespoon sugar
1/2 yellow pepper, chopped
Equipment:
blender
canning jar
whisk
Cooking instruction summary:
For the slaw:Cook shelled edamame according to package.In a large bowl combine all vegetables, peanuts, fresh cilantro and cooked edamame.For the dressing:Put the oil, lime juice, salt, lime zest, cilantro into a blender and blend until smooth. Remove dressing from the blender and put into a salad dressing container or a mason jar. Add the sugar and whisk or shake to dissolve the sugar.Drizzle a half of the dressing onto the slaw and mix well. Refrigerate for one hour to let the dressing soak into the salad.When you are ready to serve the salad add the remaining dressing to taste, mix well and serve.
Step by step:
For the slawCook shelled edamame according to package.In a large bowl combine all vegetables, peanuts, fresh cilantro and cooked edamame.For the dressing
1. Put the oil, lime juice, salt, lime zest, cilantro into a blender and blend until smooth.
2. Remove dressing from the blender and put into a salad dressing container or a mason jar.
3. Add the sugar and whisk or shake to dissolve the sugar.
4. Drizzle a half of the dressing onto the slaw and mix well. Refrigerate for one hour to let the dressing soak into the salad.When you are ready to serve the salad add the remaining dressing to taste, mix well and serve.
Nutrition Information:
covered percent of daily need
