Thai Summer Salad
- 3 cups torn napa (Chinese) cabbage
- 1/2 cup (1/8-inch) julienne-cut yellow squash
- 1/2 cup (1/8-inch) julienne-cut zucchini
- 1/2 cup (1/8-inch) julienne-cut red bell pepper
- 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
- 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
- 1/2 cup shredded carrot
- 1/2 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions
- 1/4 cup grated radishes
- 1 minced seeded jalapeno pepper
- 3 Tablespoons freshly squeezed lime juice
- 1 Tablespoon fish sauce
- 1 Tablespoon water
- 1 1/2 teaspoons granulated white sugar
- 1/2 teaspoon chile- garlic paste
- Produce
- Carrot (1/2 cup)
- Cilantro, fresh (1/2 cup)
- Green onions (1/4 cup)
- Jalapeno pepper (1)
- Julienne (1/2 cup)
- Julienne-cut red bell pepper (1/2 cup)
- Julienne-cut yellow bell pepper (1/2 cup)
- Julienne-cut yellow squash (1/2 cup)
- Julienne-cut zucchini (1/2 cup)
- Radishes (1/4 cup)
- Condiments
- Chile- garlic paste (1/2 teaspoon)
- Fish sauce (1 Tablespoon)
- Cooking & Baking
- White sugar, granulated (1 1/2 teaspoons)
- Drinks
- Lime juice, freshly squeezed (3 Tablespoons)
- Water (1 Tablespoon)
- Other
- 3 cups torn napa (Chinese) cabbage
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published July 7, 2011 (1 year ago).
52 people saved this recipe.
