Crispy Asian slaw with blender peanut sauce
3
Points®
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
Unseasoned rice vinegar
3 Tbsp
Less sodium soy sauce
2 Tbsp
Smooth reduced fat peanut butter
2 Tbsp
Fresh ginger
1 Tbsp, peeled and coarsely chopped
Packed brown sugar
1 Tbsp
Savoy cabbage
½ head(s), thinly sliced (about 5 cups)
Red bell pepper
1 medium, cut into thin strips
Carrots
1 cup(s), matchstick-cut
Cilantro
¼ cup(s), fresh, chopped
Scallions
2 medium, thinly sliced
