Photo of Crispy Asian slaw with blender peanut sauce by WW

Crispy Asian slaw with blender peanut sauce

3
PersonalPoints™ per serving
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
Add more crunch and color to the slaw with a yellow or orange bell pepper, cut into thin strips.

Ingredients

Rice vinegar

3 Tbsp

Low sodium soy sauce

2 Tbsp

Smooth reduced fat peanut butter

2 Tbsp

Ginger root

1 Tbsp, peeled and coarsely chopped

Packed brown sugar

1 Tbsp

Uncooked savoy cabbage

½ head(s), thinly sliced (about 5 cups)

Sweet red pepper(s)

1 medium, cut into thin strips

Uncooked carrot(s)

1 cup(s), matchstick-cut

Cilantro

¼ cup(s), fresh, chopped

Uncooked scallion(s)

2 medium, thinly sliced

Instructions

  1. To make the dressing, combine the vinegar, soy sauce, peanut butter, ginger, and brown sugar in a blender and puree.
  2. 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.