Thai Peanut Cabbage Slaw
By Monica
10 servings--3/4 cup
Eat as a healthy main dish, side salad or wrap. Vegan and gluten-free friendly, too. Great for make-ahead, grab-and-go lunches & picnics, too.
Ingredients
- DRESSING INGREDIENTS:
- 1 Granny Smith apple, cored, peeled & chopped
- 1-1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon white rice vinegar
- 2 tablespoons PB2 powdered peanut butter (or substitute 2 tablespoon regular creamy peanut butter)
- 1 tablespoon water
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cayenne pepper (optional; omit if you don't want it spicy)
- SLAW INGREDIENTS:
- 5 cups shredded cabbage (or one 16-oz bag cole slaw mix)
- 1/2 red bell pepper, thinly sliced
- 2 green onions, thinly sliced (white and green parts)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 cup raw green peas, fresh or frozen
- 1/2 cup roasted peanuts, coarsely chopped
- 2-1/2 cups cooked & shredded chicken breast (optional)
- FOR WRAPS
- whole grain burrito-size wraps (use gluten-free, if desired)
Directions
Puree dressing ingredients in a blender or food processor to a consistency similar to apple sauce. In large bowl, toss together slaw ingredients and dressing. Cover and refrigerate for at least 1 hour and up to 3 days. Serve as a side or main dish salad, or use as a wrap filling.
Nutritional information
--for 3/4 cup of slaw (no chicken, using PB2): 95 calories, 5.3g fat, 9.3g carbs, 3.2g fiber, 4.1g protein; Weight Watchers Points Plus: 2
--for 3/4 cup of slaw with chicken (using PB2): 152 calories, 6.5g fat, 9.3g carbs, 3.2g fiber, 14.9g protein; Weight Watchers Points Plus: 4
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