Crispy Asian slaw with blender peanut sauce
Low sodium soy sauce
Smooth reduced fat peanut butter
1 Tbsp, peeled and coarsely chopped
Packed brown sugar
Uncooked savoy cabbage
½ head(s), thinly sliced (about 5 cups)
Sweet red pepper(s)
1 medium, cut into thin strips
1 cup(s), matchstick-cut
¼ cup(s), fresh, chopped
2 medium, thinly sliced
- To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger, and brown sugar in a blender and puree.
- Toss together the remaining ingredients in a serving bowl. Drizzle with the dressing and toss to coat evenly. Yields 1 1/4 cups per serving.