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Thai Coleslaw
Course:
Lunch, Side Dish
Cuisine:
Asian, Vegan, Vegetarian
Yield:
5
people
Materials
SALAD
1.5
cup
green cabbage
shredded
1.5
cup
red cabbage
shredded
1
cup
carrot
shredded & rinsed
DRESSING
1/2
cup
brown rice vinegar
1
tablespoon
apple juice concentrate
1
tablespoon
basil
chiffonaide
1/4
cup
ginger
minced
2
teaspoon
garlic
minced
1
teaspoon
dill
minced
1
teaspoon
tarragon
minced
1
teaspoon
Dijon mustard
Instructions
Mix dressing in a cuisenart.
Combine with vegetables and let chill for one hour.
Notes
Serving Size: 4 ounces