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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This flavor-packed twist on traditional creamy coleslaw makes a perfect complement to the Thai shrimp. The light, tangy vinaigrette enhances the fresh flavors of the veggies.—Erin Chilcoat, Smithtown, New York Ingredients:
1 cup shredded chinese or napa cabbage |
1/2 cup sliced water chestnuts, chopped |
1/2 small zucchini, julienned |
2 tablespoons chopped green pepper |
4-1/2 teaspoons rice vinegar |
1 teaspoon sugar |
1 teaspoon sesame seeds, toasted |
1 teaspoon reduced-sodium soy sauce |
1/2 teaspoon sesame oil |
dash crushed red pepper flakes |
Directions:
1. In a small bowl, combine the cabbage, water chestnuts, zucchini and green pepper. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Refrigerate for at least 1 hour. Yield: 2 servings.
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