Photo of Spicy Peanut Butter Slaw by WW

Spicy Peanut Butter Slaw

4
PersonalPoints™ per serving
Total Time
50 min
Prep
20 min
Serves
8
Difficulty
Easy
This Asian slaw, kicked up with creamy peanut butter, is a delightful change from traditional mayo-based slaw recipes. Ready in under an hour, you can cut quite a bit of the prep time by purchasing pre-shredded cabbage, pre-julienned carrots and chopped scallions in your produce section. The spice of the sriracha is a great foil to the sweetness of the peanut butter. The addition of golden raisins to this slaw creates little bursts of additional sweetness in every bite. Serve with grilled fish, such as salmon, or simple cooked chicken breasts or pork tenderloin. The brightly flavoured slaw carries any meal and serves a crowd, making it a great pot-luck dish for summer gatherings.

Ingredients

Plain lowfat Greek yogurt

½ cup(s)

Creamy peanut butter with omega-3

¼ cup(s)

Rice wine vinegar

¼ cup(s)

Sriracha hot sauce

2 tsp(s), or other hot sauce

Dark sesame oil

2 tsp(s)

Honey

1 tsp(s)

Kosher salt

1 pinch(es)

Uncooked green cabbage

6 cup(s), shredded

Uncooked carrot(s)

1 cup(s), julienned

Fresh radish(es)

½ cup(s), sliced

Uncooked scallion(s)

½ cup(s), finely chopped, white and green parts

Cilantro

½ cup(s), leaves only

Golden seedless raisins

½ cup(s), chopped

Instructions

  1. In a medium bowl, whisk together yogurt, peanut butter, vinegar, chili sauce, oil and honey until smooth. Season to taste with salt.
  2. Add cabbage, carrot, radishes, scallions, cilantro and raisins to bowl. Toss to coat slaw with dressing. Refrigerate until chilled and toss again before serving.
  3. Serving size: 1 cup

Notes

This recipe, originally by Geoffrey Zakarian, has been adapted from My Perfect Pantry for WeightWatchers.