Thai-Inspired Coleslaw with Peanut Sauce

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 10 minutes

Ingrédients

4 cups shredded cabbage (white and purple (or 12 to 14-ounce prepackaged coleslaw mix)

1 cup shredded carrots (or matchstick carrots)

1 red bell pepper (cut into thin strips)

1 cup shell-off frozen edamame (thawed)

2 to 4 scallions (chopped)

½ cup chopped cilantro (optional)

½ cup peanuts (roughly chopped)

1 to 2 tablespoons sesame seeds (optional)

⅓ cup creamy peanut butter (softened*)

2 tablespoons reduced sodium soy sauce

1 tablespoon rice vinegar

1 ½ tablespoon honey

¼ teaspoon garlic powder

1 ½ teaspoons ginger powder

3 tablespoons water

Sriracha (optional for heat)

Instructions

Add the coleslaw ingredients (except optional sesame seeds) to a large mixing bowl and toss. Set aside.

In a separate smaller bowl, prepare the dressing by adding all ingredients (except water) and mixing until it becomes thick and smooth. Add in the 3 tablespoons of water and stir until you create a creamy dressing consistency. If you’d like a thinner consistency, add an additional tablespoon of water. Add a squirt of Sriracha sauce for heat, if you’d like (see notes below).

Pour the dressing over the coleslaw and toss until the mixture is well coated in peanut sauce. Cover and refrigerate for 30 minutes before serving to meld the flavors. Before serving, give it a good stir, then taste and add a dash of salt and pepper if needed. Garnish with additional peanuts and optional sesame seeds and dig in!

Nutrition

• Taille de Portion: 1 cup
• Calories: 230 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 2.5 g
• Lipides Insaturés: 11.5 g
• Sodium: 270 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 10 g
• Protéines: 10 g