Peanut Cabbage Slaw
2
Points®
Total time: 17 min • Prep: 15 min • Cook: 2 min • Serves: 8 • Difficulty: Easy
If you have a large strainer on hand, it's easy to blanch veggies. Just put them in the strainer; once the water's boiling, lower the strainer into the water.
Ingredients
Cilantro
¾ cup(s), packed
Rice wine vinegar
¼ cup(s)
Salted creamy peanut butter
1 tbsp(s), or without salt if preferred
Dijon mustard
2 tsp(s)
Ground coriander
½ tsp(s)
Sugar
½ tsp(s)
Cayenne pepper
⅛ tsp(s)
Peanut oil
2 tbsp(s)
Snow peas
¾ cup(s), chopped
Uncooked Chinese cabbage
1 head(s), shredded lengthwise
Red bell pepper
1 medium, seeded and julienned
Table salt
¼ tsp(s)
Carrots
1 medium, shredded
Instructions
1
In a food processor or blender, combine cilantro, vinegar, peanut butter, mustard, coriander, sugar, salt and cayenne; puree. Drizzle in oil; whirl until blended. Transfer to a large bowl.
2
In a pot of boiling salted water, blanch snow peas until bright green, about 15 seconds. Drain, rinse immediately under cold water and drain again. Dry well and add to the dressing. Add cabbage, bell pepper and carrot; toss to combine. Refrigerate, covered, until the flavours are blended, at least 2 hours.
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