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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

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