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Asian Slaw with Roasted Peanuts

Prep time 10 mins
Yield 6 servings (serving size: 1 cup)
The vegetables in this salad soak up the rich flavors of its ginger dressing. Since preshredded red cabbage isn't readily available at most supermarkets, we used a chef's knife to thinly shred it. Preshredded white cabbage can be substituted for the red, if you prefer.

Ingredients

  • 4 cups shredded red cabbage
  • 1 cup matchstick-cut carrots
  • 1/4 cup coarsely chopped dry-roasted peanuts (1 1/2 ounces)
  • 1 yellow bell pepper, cut into thin strips
  • 1 small jalapeño pepper, minced
  • 3 tablespoons dark brown sugar
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1/2 teaspoon grated peeled fresh ginger

Nutrition Information

  • calories 118
  • fat 6.0 g
  • satfat 0.8 g
  • protein 3.2 g
  • carbohydrate 14.0 g
  • cholesterol 0 mg
  • iron 0.9 mg
  • sodium 340 mg
  • caloriesfromfat 43 %
  • fiber 2.5 g
  • calcium 44 mg

How to Make It

  1. Combine first 4 ingredients in a large bowl.

  2. Combine jalapeño pepper and next 6 ingredients in a small bowl, stirring with a whisk. Pour dressing mixture over cabbage mixture, tossing to coat.

Oxmoor House Healthy Eating Collection