Low-cal Thai salad

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15 min


13 cups (3.25 L)

* PLUS Cooking time: 3 minutes


  • 6 cups green beans
  • 2 large limes
  • 2 tbsp granulated sugar
  • 2 tbsp fish sauce
  • 1/2 tsp hot-red-chili-flakes
  • 1/4 tsp salt
  • 454-g bag coleslaw mix
  • 2 yellow or red bell peppers , cut into thin strips
  • 2 medium-size carrots , thinly sliced
  • 1 cup coarsely chopped almonds , preferably with skins on


  • Bring a large saucepan of water to a boil. Meanwhile, trim beans, then boil until tender-crisp, 3 minutes. Drain. Rinse with cold water to stop the cooking. Pat dry with paper towels.
  • Squeeze juice from limes into a small measuring cup. You should have about 1/4 cup (50 mL). Stir in sugar, fish sauce, chili flakes and salt. To infuse flavour, microwave on high, uncovered, 30 seconds.
  • In a very large bowl, mix beans with coleslaw mix, peppers and carrots. Pour dressing overtop. Toss to evenly coat. Taste and add more chili flakes, if you like it fiery. Serve same day it’s made or cover and refrigerate up to 3 days. Add almonds just before serving.

Nutrition (per serving)

  • Calories
  • 106,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 12.6 g,
  • Fat
  • 5.6 g,
  • Fibre
  • 3.8 g,
  • Sodium
  • 270 mg.

Tote this to your next picnic or potluck. It’s a great make-ahead that gets more flavourful as it sits. Almonds are rich in calcium and vitamin E. And if you choose whole almonds with their skins on, they’re a terrific source of fibre – more so than most other nuts.