Asian Slaw with Ginger Peanut Dressing

• doses: 6 servings

Ingredientes

¼ cup honey

¼ cup vegetable oil

¼ cup unseasoned rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)

Heaping ½ teaspoon salt

1 teaspoon Sriracha sauce (optional)

1 tablespoon minced fresh ginger

1 large garlic clove, minced

4 cups prepared shredded coleslaw

2 cups prepared shredded carrots

1 red bell pepper, thinly sliced into bite-sized pieces

1 cup cooked and shelled edamame

2 medium scallions, finely sliced

½ cup chopped salted peanuts (or you can leave them whole)

½ cup loosely packed chopped fresh cilantro

Instruções

In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside.

Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days.

Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator.

Informação Nutricional

• Calorias: 339
• Gordura Total: 21g
• Gordura Saturada: 2g
• Colesterol: 6mg
• Sódio: 480mg
• Carboidratos Totais: 33g
• Fibra Alimentar: 5g
• Açúcares Totais: 16g
• Proteína: 8g