Tangy Vegetable Slaw

Recipe Info
Rating: 0
Contributor: admin



In a medium bowl whisk together the lime juice, chili oil, and sugar. Add the vegetables and toss to coat. Season with salt and freshly ground black pepper to taste. Cover and refrigerate at least one hour prior to serving.

Strain the oil through a fine sieve into a small container. Discard the solids. The Chili Oil will keep, refrigerated, for up to two weeks. It contains about 40 calories and 4.5 grams of fat per teaspoonful.

Click here to send this recipe to a friend!

Rate this recipe:

Very Poor






Back to Top

© 2006-2007 All Rights Reserved. You're visitor #6458
Death Psychic! :: Shape Test :: BigFibs :: Asian Recipes :: Mexican Recipes :: PuzzleGrid :: Divorce Help :: US Cycle Rally
Who's Pregnant? :: Flash Arcade :: Crazy Pictures! :: Win Child Custody :: Supervised Visitation Providers
Recipe Forum