03-04-2005, 02:11 PM
1/2 head Napa cabbage, thinly sliced
1/2 zucchini, julienned
2 jumbo carrots, julienned
2 green onions, sliced
1 tablespoon toasted sesame seeds
3 tablespoons shaved coconut
3 tablespoons roasted unsalted peanuts
2 tablespoons toasted almonds Thai Slaw Dressing:
8 ounces Thai sweet chili sauce (Lingham’s brand is good)
8 ounces orange juice
1/2 ounce honey
1/2 teaspoon fresh ginger, chopped fine
1/2 teaspoon light brown sugar
1 teaspoon cilantro, chopped fine
1 tablespoon sesame oil
For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl. Chill until ready to use.
For dressing: Place ingredients in a mixing bowl and whisk together. Slowly add sesame oil while whisking. Pour desired amount, about 1/4 cup, over chilled salad vegetables. Serve.
1/2 zucchini, julienned
2 jumbo carrots, julienned
2 green onions, sliced
1 tablespoon toasted sesame seeds
3 tablespoons shaved coconut
3 tablespoons roasted unsalted peanuts
2 tablespoons toasted almonds Thai Slaw Dressing:
8 ounces Thai sweet chili sauce (Lingham’s brand is good)
8 ounces orange juice
1/2 ounce honey
1/2 teaspoon fresh ginger, chopped fine
1/2 teaspoon light brown sugar
1 teaspoon cilantro, chopped fine
1 tablespoon sesame oil
For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl. Chill until ready to use.
For dressing: Place ingredients in a mixing bowl and whisk together. Slowly add sesame oil while whisking. Pour desired amount, about 1/4 cup, over chilled salad vegetables. Serve.