Spicy Peanut Butter Slaw
- Total Time
This Asian slaw, kicked up with creamy peanut butter, is a delightful change from traditional mayo-based slaw recipes.
plain low fat Greek yogurt½ cup(s)
salted creamy peanut butter¼ cup(s)
rice wine vinegar¼ cup(s)
Sriracha hot sauce2 tsp, or other hot sauce
dark sesame oil2 tsp
kosher salt1 pinch
uncooked green cabbage6 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
cilantro½ cup(s), leaves only
golden seedless raisins½ cup(s), chopped
- In a medium bowl, whisk together yogurt, peanut butter, vinegar, chili sauce, oil and honey until smooth. Season to taste with salt.
- Add cabbage, carrot, radishes, scallions, cilantro and raisins to bowl. Toss to coat slaw with dressing. Refrigerate until chilled and toss again before serving.
- Serving size: 1 cup.