Thai Summer Slaw
Few dishes are as delicious and versatile as slaw. It's cool, creamy or vinegary, and can serve as a side dish or condiment. It is also a great way to increase your vegetable consumption. I frequently use slaw to top burgers, tacos, or accompany summer BBQ meals.
Recipe for 2
+ 1/2 package rice noodles
+ 1 Tbsp rice vinegar
+ 1 Tbsp apple cider vinegar
+ 1 small green cabbage, thinly shredded
+ 1/2 cup red onion, thinly sliced
+ 1 Tbsp sesame oil
+ Handful of basil and cilantro, sliced
+ 2 Peruvian cucumbers, sliced thinly
+ 1 mango, sliced
+ 1 jalapeno, sliced thinly
+ Juice of 1 lime
Boil a pot of water. Add rice noodles, cover, and remove from heat. Let sit completely submerged for a few minutes until softened. Drain and rinse with cold water. Toss all the vegetables together with the herbs, lime juice and vinegars. Add in mango. Let this mixture sit for 5-10 minutes so the vinegars can soak in. Toss with the noodles and ENJOY!
+ Make it Extra Special
Eat this as a side dish, or add a lean protein and carbohydrate for a complete meal. I love this with rice noodles and grilled thin sliced flank steak.
Note - As always, play with the portions to find the combination of spicy, sweet for you.