Bangkok Slaw with Radicchio
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.