Asian Slaw with Roasted Peanuts

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 6.0g
  • Saturated fat: 0.8g
  • Protein: 3.2g
  • Carbohydrate: 14.0g
  • Cholesterol: 0mg
  • Iron: 0.9mg
  • Sodium: 340mg
  • Calories from fat: 43%
  • Fiber: 2.5g
  • Calcium: 44mg


  • 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


  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.
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