Spicy Peanut Butter Slaw

4
Total Time
50 min
Prep
20 min
Cook
0 min
Serves
8
Difficulty
Easy
This Asian slaw, kicked up with creamy peanut butter, is a delightful change from traditional mayo-based slaw recipes.

Ingredients

plain lowfat Greek yogurt

½ cup(s)

salted creamy peanut butter

¼ cup(s)

rice wine vinegar

¼ cup(s)

Sriracha hot sauce

2 tsp, or other hot sauce

dark sesame oil

2 tsp

honey

1 tsp

kosher salt

1 pinch

uncooked green cabbage

6 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

cilantro

½ cup(s), leaves only

golden seedless raisins

½ cup(s), chopped

Instructions

  1. In a medium bowl, whisk together yogurt, peanut butter, vinegar, chili sauce, oil and honey until smooth. Season to taste with salt.
  2. Add cabbage, carrot, radishes, scallions, cilantro and raisins to bowl. Toss to coat slaw with dressing. Refrigerate until chilled and toss again before serving.
  3. Serving size: 1 cup.

Notes

This recipe, originally by Geoffrey Zakarian, has been adapted from My Perfect Pantry for Weight Watchers Magazine.

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