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Bangkok Slaw with Radicchio
Radicchio was recently certified as a superfood, joining blueberries, pomegranates and broccoli as a fruit or vegetable that has high levels of bioflavonoids...
Servings
8
8
Cuisine Type
- asian
Day Part
- dinner
- lunch
Menu Part
- sideDish
Main Ingredient
- Vegetables
- Nuts
Source: Royal Rose Radicchio (and photo)
Radicchio was recently certified as a superfood, joining blueberries, pomegranates and broccoli as a fruit or vegetable that has high levels of bioflavonoids known as anthocyanidins. These are antioxidants that can boost health and energy levels. This zesty slaw is a tasty way to get those anthocyanidins along with a good dose of fiber.
Ingredients
1 head radicchio, cored and coarsely chopped or shredded (6-8 cups)
1 cup shredded carrot
1 cup thinly sliced cucumber
1 cup minced fresh cilantro
3 tbsp. vegetable oil
1 tbsp. toasted sesame oil
2 tbsp. lime juice
1 tbsp. fish sauce (or soy sauce)
1 tsp. sugar
1 garlic clove, crushed
½ tsp. crushed red chili flakes
4 tbsp. roasted salted peanuts, coarsely chopped
4 tbsp. sliced green onion
Steps
Combine radicchio, carrot, cucumber and cilantro in large bowl. In small bowl, whisk vegetable oil, sesame oil, lime juice, fish sauce sugar, garlic and red chili flakes until well blended; pour over radicchio mixture and toss thoroughly.
Place slaw in large serving bowl or individual bowls; garnish with peanuts and green onion. If not serving immediately cover and refrigerate for up to 1 day before garnishing.
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