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Recipe By: Cookin
Asian Coleslaw 4 WW
Ingredients
- COLESLAW soup bowl 4 points)
- 2 soup bowls red cabbage, shredded thinly
- 2 soup bowls green cabbage, shredded thinly
- 1 cup carrots, julienned
- 3 scallions, chopped into small pieces
- ½ cup toasted peanuts, substitute with any mixed nuts or seeds – you can buy toasted or toast them at home
- 2 tablespoons cilantro, chopped (chiffonade)
- HOMEMADE COLESLAW DRESSING
- ¼ cup peanut butter
- 2 tablespoons toasted sesame oil
- 3 tablespoons soy sauce , substitute with tamari for gluten-free
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1 teaspoon lemon juice, optional
- 1 teaspoon maple syrup or honey, optional
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Directions
- Shred the cabbage into fine strips (use a mandoline or a food processor). Julienne the carrots using a peeler or food processor. Alternatively, get pre-shredded cabbage and carrots. Chop up the scallions and cilantro ( setting aside some cilantro for garnish)
- Add the peanut butter, soy sauce, sesame oil, garlic, and salt to a mason jar and whisk with a fork to combine – add some water to thin the sauce if you’d prefer that
- Assemble the slaw by adding all the chopped ingredients into a mixing bowl, and tossing with the peanut dressing
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