Tuesday, June 8, 2010

Asian Cabbage Salad

1 recipe Peanut Butter Dressing, recipe below
6 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
Fresh cilantro (optional)

1. Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover and chill for 30 to 60 minutes.

2. Just before serving, sprinkle with toasted almonds and cilantro. Makes 6 to 8 servings.

Peanut Butter Dressing: In large bowl combine 1/3 cup peanut butter, 1 tsp. curry powder, 1/2 tsp. each salt, garlic powder, and ground ginger; gradually whisk in 1/3 cup water, 2 Tbsp. lemon juice, and 2 Tbsp. olive oil until smooth.

From BHG Magazine June 2010

nutrition facts
Calories 176, Total Fat (g) 14, Saturated Fat (g) 2, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 3, Sodium (mg) 277, Carbohydrate (g) 10, Total Sugar (g) 4, Fiber (g) 3, Protein (g) 6, Vitamin C (DV%) 60, Calcium (DV%) 5, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

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