Thai-Inspired Coleslaw with Peanut Sauce

• 份量: 6 servings
• 活動時間: 5 minutes
• 總時間: 10 minutes

食材

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)

步驟

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!

營養

• 每份大小: 1 cup
• 卡路里: 230 kcal
• 總脂肪: 14 g
• 飽和脂肪: 2.5 g
• 不飽和脂肪: 11.5 g
• 鈉: 270 mg
• 總碳水化合物: 18 g
• 膳食纖維: 4 g
• 總糖: 10 g
• 蛋白質: 10 g