Categories
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Asian Cabbage Salad |
Prep Time: 25 mins
Cook Time: 30 mins
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Yield:6-8
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INGREDIENTS: |
| 1 |
recipe Peanut Butter Dressing |
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| 6 cups |
packaged shredded cabbage with carrot (coleslaw mix) |
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| 1 cup |
fresh sugar snap peas, trimmed and thinnly sliced lengthwise |
|
| 1/2 cup |
coursely shredded, peeld jicama |
|
| 1/4 cup |
thinly sliced green onions |
|
| 1/4 cup |
sliced almonds, toasted |
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fresh cilantro (optional) |
|
| 1/3 cup |
peanut butter |
|
| 1 tsp |
curry powder |
|
| 1/2 tsp |
each of salt, garlic powder, and ground ginger |
|
| 1/3 cup |
water |
|
| 2 tbsp |
fresh lemon juice |
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| 2 tbsp |
olive oil |
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DIRECTIONS:
- Prepare peanut butter dressing. Toss shredded cabbage, peas, jicama, and green onions with the dressing. Cover and chill for 30 to 60 mins.
- Just before serving, sprinkle with toasted almonds and, if desired, fresh cilantro.
- Peanut Butter Dressing: In a large bowl, combine 1/3 cup peanut butter, 1 tbsp curry powder, and 1/2 tsp each of salt, garlic powder, and ground ginger; whisk in 1/3 cup water, 2 tbsp lemon juice, and 2 tbsp olive oil until smooth.
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