Rating: 4 stars
1 Ratings
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Fresh mint adds a cooling effect in this peppery salad. For a spicier dish, keep the seeds in the jalapeño peppers. Use steamed, boiled, or grilled shrimp.

Cynthia Nicholson
Recipe by Cooking Light May 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 2 cups salad and 1 tablespoon peanuts)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.

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  • To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl. Drizzle dressing over salad, and toss well to coat. Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.

Nutrition Facts

252 calories; calories from fat 24%; fat 6.7g; saturated fat 1g; mono fat 2.6g; poly fat 2.3g; protein 27.5g; carbohydrates 21.6g; fiber 3.8g; cholesterol 172mg; iron 3.7mg; sodium 553mg; calcium 170mg.
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