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
Peanut butter (reduced fat, with sugar and oil)
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
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.
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