Asian Slaw with Roasted Peanuts

recipe
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.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes

Nutritional 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

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

Preparation

Combine first 4 ingredients in a large bowl.

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

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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