Thai Summer Slaw

Prepare slaw and dressing one day ahead, and store separately in the refrigerator. The cornucopia of vegetables in this slaw give it a rainbow of colors and an array of textures and flavors, while the Asian-tinged dressing that brings it all together is bright and fresh with a kick of hot chile paste to keep things interesting. Pair with burgers or barbecue to tweak a traditional summer dinner.

Yield:

10 servings (serving size: about 1/2 cup)

Ingredients

1. For the slaw:
2. ===============
3. 3 cups thinly sliced napa (Chinese) cabbage
4. 1/2 cup (1/8-inch) julienne-cut yellow squash
5. 1/2 cup (1/8-inch) julienne-cut zucchini
6. 1/2 cup (1/8-inch) julienne-cut red bell pepper
7. 1/2 cup (1/8-inch) julienne-cut yellow bell pepper
8. 1/2 cup (1/8-inch) julienne-cut seeded peeled cucumber
9. 1/2 cup shredded carrot
10. 1/2 cup chopped fresh cilantro
11. 1/4 cup thinly sliced green onions
12. 1/4 cup grated radishes
13. 1 minced seeded jalapeño pepper
14. .
15. For the dressing:
16. ===============
17. 3 tablespoons fresh lime juice
18. 1 tablespoon fish sauce
19. 1 tablespoon water
20. 1 1/2 teaspoons sugar
21. 1/2 teaspoon chile paste with garlic (such as sambal oelek)

Directions

1. To prepare slaw, combine first 11 ingredients in a large bowl.
2. To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves. Drizzle over slaw; toss well to coat. Serve immediately.

Notes