Heart Healthy from WakeMed Heart Center

Spicy Thai Slaw

September 26, 2012 |
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Recipe courtesy of Chef Joseph Fasy
as seen on episode “State Farmers Market“, season 2

  • 1 pound shredded Red, Green and Nappa Cabbage
  • 1 pound shredded Carrots
  • 4 each thin sliced Scallions
  • 1 Tbsp fresh minced Ginger, or to taste
  • 1 tsp Five Spice Powder
  • ½ cup Thai Chili Sauce
  • 2 Tbsp. Rice Wine Vinegar
  • 6 Tbsp. Sesame oil
  • ¼ cup fresh Cilantro Leaves
  • ¼ cup fresh parsley
  • Juice of 1 Lime

Mix cabbage and carrots in a large bowl. Drizzle mixture with Rice Wine Vinegar. Add minced ginger, salt and pepper to taste, Chinese Five spice powder and toss. Drizzle with sesame oil and thai Chili Sauce. Toss well and add Cilantro, Parsley and juice of a lime. Toss again and allow slaw to sit for a few minutes before serving.

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